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“This is a work in progress. It was suggested to me that green enchilada sauce far exceeds red enchilada sauce in taste, so I figure I should find out by making my own. This is an amalgamation of recipes # 55478, 181743 & 31704, not to mention what I could find in the grocery store at the time!”
READY IN:
2hrs 20mins
SERVES:
12
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large sauce pan, heat oil and saute onions and garlic until translucent.
  2. Add rest of the ingredients, breaking up tomatillos with back of spoon.
  3. Puree with an immersion blender (or blender of your choice) and simmer until desired texture.
  4. Taste and season with salt and pepper to taste.

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