Homemade Green Tomatillo Enchilada Sauce (Canning Recipe)

There's something so satisfying about crafting a sauce from scratch, knowing every ingredient adds a layer of deliciousness. Whether you're preparing enchiladas, drizzling over tacos, or using it as a dip, this sauce becomes the star of your table. Plus, it's a canning-friendly recipe, so you can enjoy the taste of summer tomatillos year-round.

Take a moment for yourself and turn your kitchen into a celebration of flavor. With simple ingredients and easy steps, you'll feel like a pro while creating something your family will ask for again and again. Homemade, flavorful, and irresistible—this sauce is a must-try!

Ingredients for the Sauce

• 10 small tomatillos
  Tomatillos are the star of this enchilada sauce, giving it that bright, tangy flavor. They are typically small, round, and have a papery husk. Use fresh tomatillos for the best flavor, and be sure to remove the husks and rinse them well before cooking.
• 2 green serrano peppers
  Serrano peppers add a spicy kick to the sauce, enhancing its flavor profile. Green serranos are a perfect balance of heat and freshness. If you prefer a milder sauce, feel free to adjust the amount of serranos to suit your taste.
• ¼ medium onion
  Onions are key in creating depth of flavor in this enchilada sauce. A quarter of a medium onion provides just the right amount of sweetness and savory base, complementing the tangy tomatillos and spicy serrano peppers.
• 1 garlic clove
  Garlic is essential for adding an aromatic, savory layer to the sauce. A single clove brings a mild, fragrant taste that enhances the overall flavor profile without overpowering the other ingredients.
• ½ tablespoon of powdered chicken bouillon
  Chicken bouillon adds richness and umami to the sauce. It infuses the enchilada sauce with a savory depth that takes it to the next level. Opt for a high-quality bouillon or a natural alternative for a cleaner flavor.
• A pinch of salt
  Salt is a fundamental seasoning that elevates the natural flavors of all the ingredients. A small pinch will do, but adjust according to your personal preference.
• A pinch of black pepper
  Freshly ground black pepper adds a subtle spiciness and a touch of warmth to balance the acidity of the tomatillos and the heat of the peppers. A pinch is all you need to round out the flavor.

These simple, fresh ingredients come together to create a vibrant and flavorful green tomatillo enchilada sauce. Perfect for canning, this sauce will keep well in your pantry, ready to add a burst of zesty flavor to your dishes whenever you need it.

Instructions for Making Green Tomatillo Enchilada Sauce

1. Begin by heating water in a saucepan.
Start by heating enough water in a medium-sized saucepan to submerge your ingredients. Bring the water to a gentle simmer over medium heat. The goal here is to soften the vegetables and bring out their natural flavors.

2. Add the serrano peppers, garlic, and onion.
Once the water is simmering, add the serrano peppers, garlic clove, and onion to the saucepan. Let them cook for just a few minutes—around 2-3 minutes—until the onions become translucent and the garlic releases its aroma. The peppers will begin to soften, which is exactly what you want before blending them into the sauce.

3. Add the tomatillos and cook for 3 to 5 minutes.
Next, add the tomatillos to the saucepan, stirring them in gently. Allow the tomatillos to cook for 3 to 5 minutes. You’ll notice that their color changes slightly as they soften, and their skins may even begin to split. This is a sign they’re ready to be removed from the heat.

4. Remove from heat and drain the water.
Once the tomatillos and other ingredients have softened, remove the saucepan from the heat. Drain the water carefully and set the cooked vegetables aside in a bowl or on a plate, letting any excess water drain off.

5. Transfer the vegetables to a blender.
Place the cooked serrano peppers, onion, and garlic into a blender. Blend these ingredients together until the mixture is smooth and fully combined. This will create a flavorful base for your enchilada sauce.

6. Add the cooked tomatillos and blend again.
Once the peppers, garlic, and onion are blended, add the cooked tomatillos into the blender. Blend everything together until the sauce reaches a smooth, velvety consistency. The tomatillos will add a tangy, fresh element to the sauce, making it perfectly balanced and vibrant.

7. Heat oil in a skillet.
While blending the sauce, heat a small amount of oil (about 1-2 teaspoons) in a skillet over medium heat. Let the oil warm up for about 1 minute. The oil helps bring out the full flavor of the sauce as it cooks.

8. Pour the blended sauce into the skillet.
Once the oil is ready, pour the blended sauce into the hot skillet. This step is key for frying and seasoning the sauce. Allow it to simmer gently for a couple of minutes, stirring occasionally to prevent any burning. This step deepens the flavors of the sauce and adds a richness that makes it perfect for enchiladas.

9. Season with chicken bouillon, salt, and pepper.
Now, it’s time to add the seasonings. Stir in the ½ tablespoon of powdered chicken bouillon, along with a pinch of salt and a pinch of freshly ground black pepper. Taste the sauce as you go, and feel free to adjust the seasoning according to your preference. If you want a little more depth, add a bit more chicken bouillon or salt.

10. Final touches and use or store.
Once your sauce is perfectly seasoned and has simmered for a few minutes, it’s ready to use! You can now pour the sauce over your enchiladas, or use it for other dishes like tacos, burritos, or grilled meats. If you’re canning the sauce, carefully pour it into sterilized jars and seal them for future use. This sauce will stay fresh in your pantry for several months, giving you a quick and easy homemade sauce whenever you need it.

And that's it! You’ve made your own delicious, homemade green tomatillo enchilada sauce. It’s packed with flavor, fresh ingredients, and just the right amount of heat to elevate your favorite Mexican dishes. Enjoy!