Green Enchilada Sauce

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  • 1 1/2 pounds tomatillos, husked and rinsed
  • 12 serrano peppers
  • 3 cloves garlic
  • 1/2 cup diced onion
  • 1 cup cilantro, leaves and stems
  • 1/4 teaspoon salt


  1. Place the tomatillos, serranos, and garlic cloves on a baking sheet and put under the broiler for 2-3 minutes. Turn the tomatillos and broil another 2-3 minutes until blistered and blackened all over.
  2. Let cool slightly then stem the serranos and peel the garlic. Transfer the broiled vegetables to a blender. Stab the tomatillos with a fork to release their juice and make blending easier.
  3. Add the onion and cilantro and salt and blend until smooth.


If you don’t have a broiler, you can boil the tomatillos and peppers for about 5 minutes, then drain and proceed with recipe. If you can’t find fresh tomatillos, use a one pound can and skip directly to the blending step (after draining them of course) and since reader Lynda pointed out that most canned tomatillos are packed in brine, you probably won’t need to add any salt to the salsa if you use canned tomatillos.

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