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This sauce is an excellent companion in chicken or beef enchiladas. I make a large batch from the huge tomatillo harvest I get, and then freeze it into quart-sized freezer bags to use during the year. There are never any leftovers when enchiladas are made with this sauce!
Ingredients
- 6 pounds fresh tomatillos, husks removed
- 6 small serrano peppers, stems removed
- 1 ½ large onions, roughly chopped
- 6 cloves garlic, peeled
- 4 cups chicken broth
- ½ cup packed brown sugar
- ½ bunch fresh cilantro, chopped, or to taste
- 1 tablespoon salt
- 1 teaspoon ground cumin
Directions
Step 1
Put tomatillos and serrano peppers in a large stockpot, cover with water, and bring to a boil. Boil until tomatillos are an army green color, 15 to 20 minutes. Drain.
Step 2
Combine tomatillo-pepper mixture, onions, and garlic in a blender, working in batches if necessary. Puree until smooth.
Step 3
Transfer puree to a large pot. Add chicken broth, brown sugar, cilantro, salt, and cumin; bring to a boil. Cook until reduced and thickened, about 45 minutes.
Cook’s Notes:
One pound is roughly 10 tomatillos.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 32 | |
| Calories 47 | |
| % Daily Value * | |
| Total Fat1g | 1% |
| Saturated Fat0g | 1% |
| Cholesterol1mg | 0% |
| Sodium366mg | 16% |
| Total Carbohydrate9g | 3% |
| Dietary Fiber2g | 6% |
| Total Sugars7g | |
| Protein1g | |
| Vitamin C11mg | 56% |
| Calcium13mg | 1% |
| Iron1mg | 3% |
| Potassium253mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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