Mmmm….on a sweet pork burrito or, the PYPer favorite, Honey Lime Chicken Enchiladas , you can’t beat it! Use it on some chicken or fish tacos. Yum! Or just eat it with corn chips. You cannot go wrong with a delicious green enchilada sauce.
On the day that I cleaned out my garden I brought home about a 5 gallon bucket of green tomatoes. I planned to use another recipe for green tomato enchilada sauce. It’s a little more acidic and perfect for canning. But I’m canned out for this year! So I decided to adapt this recipe from Our Best Bites to see how it would work out with green tomatoes instead of tomatillos. It’s delicious! I hope you like it too and that it helps you get the very last bit of garden goodness out of your tomato patch.

Green Tomato Enchilada Sauce
(adapted from a recipe by Our Best Bites)

2-3 Tablespoons extra virgin olive oil
1 large onion, minced
5-6 cloves garlic, minced
2 green bell peppers, chopped
1-2 jalapenos, seeded and membranes removed, if desired
1 1/2 pounds green tomatoes, quartered
1/2 bunch cilantro, coarsely chopped
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 1/2 teaspoons ground cumin
juice of 1 lime
4 cups chicken broth
2-3 Tablespoons sugar (to taste)

In large saucepan or stockpot, heat the olive oil over medium heat. Saute onions and garlic until softened and fragrant.

Meanwhile, place tomatoes, green peppers, jalapenos, cilantro, salt, pepper, cumin and lime juice in blender or food processor container. Process until smooth. Add a little of the chicken broth if you need it to get things blending.

Pour tomato mixture and chicken broth in pan with onions.
Bring to a boil. Reduce heat. Simmer, uncovered, until it’s as thick as you like it.
I simmered mine for about an hour and ended up with about 5 cups of enchilada sauce.
(Once I knew that the adaptation was a success, I made double batches and netted 10 cups each time. There’s no such thing as too much green enchilada sauce at our house!)
Now give it a taste. If you think it’s too tart, add a little sugar at a time till it tastes just right to you. I didn’t add any sugar to mine. But you might like it slightly sweet.
Return the sauce to the blender and process until completely smooth.
You’re done!

I would not recommend canning this sauce since the acidity level is unknown.
I just put it in the freezer in 2 cup increments. That’s usually just about right for the recipes my family likes.
Hope you enjoy it!
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