Best-Ever Green Enchilada Sauce

| 11/12/2014 9:49:00 AM

Enchilada Sauce FixingsIt’s that time of the year – garden clean up time. For those of us who love to garden, it’s a sad time of year. I always wait until the last possible minute, hoping against hope that the plethora of green tomatoes will turn sweet and red, as if it was August. It’s not August. But I can’t just throw away buckets of green tomatoes either, can you? A few years ago I started chopping and freezing the tomatoes, hoping to come up with some creative recipes. This recipe for green enchilada sauce did the trick. It has consistently been one of the most popular posts on my Seed to Pantry blog.

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 or use a food processor.

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. Yield 9-12 cups of sauce.


  • 1 gallon bag frozen, chopped green tomatoes (about 4 cups)
  • 1 cup water
  • 3 large jalapeno peppers, washed and seeded
  • 1/4 cup lime juice
  • 2 bunches fresh cilantro, washed
  • 2 bunches fresh parsley, washed
  • 2 cups white vinegar
  • 1 clove garlic, peeled
  • 1 large shallot, peeled
  • 1/4 cup sugar
  • 1/2 tbsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano


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