If you grow tomatoes, you have probably faced the short days of autumn with a bounty of green tomatoes. Beautiful, plump tomatoes that are just not going to turn red. One way to quickly deal with all those tomatoes before the frost gets them is to chop and freeze them for a mid-winter batch of green enchilada sauce.
Green enchilada sauce is most commonly made from green chillies or tomatillos, but green tomatoes can be turned into a killer sauce also. Since so many of these ingredients are to your particular taste, feel free to either increase or decrease to your liking. When you first start cooking, the sauce will be bright green and reminiscent of a McDonald’s Shamrock Shake! Don’t worry, once it simmers for a while it will become a more familiar olive-green color.
I use my trusty Vita-Mix for this recipe, but you could also add all ingredients to the saucepan, start cooking, and then combine with an immersion blender.
You will find that this sauce has much more flavor than the purchased kind, along with no fat and low sodium. It is the perfect combination of citrus, spicy hot, and herbs. Plus, the whole house smells great while the sauce simmers.
Recipe – Makes 9 – 12 cups of sauce
- 1 gallon bag frozen, chopped green tomatoes
- 1 cup water
- 3 large jalapeno peppers
- 1/4 cup lime juice
- 2 bunches fresh cilantro
- 2 bunches fresh parsely
- 2 cups white vinegar
- 1 clove garlic
- 1 large shallot
- 1/4 cup sugar
- 1/2 Tbsp salt
- 1/2 tsp ground cumin
- 1/2 tsp oregano
Thaw tomatoes. Working in batches, add tomatoes, water, jalapeno peppers, cilantro, parsley, garlic and shallot to a blender and puree until liquid.
Pour into a large saucepan. Add lime juice, vinegar, sugar, salt, cumin, and oregano. Simmer for about 40 minutes or until sauce reaches desired consistency.
Sauce may be portioned into 3 -4 cup containers and frozen for future use.