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Tomatillo Enchilada Salsa

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PREP TIME
25 min
COOKING TIME
70 min
TOTAL TIME
95 min
SERVINGS
32 servings
Dinner
Tomatillo Enchilada Salsa
Ingredients
  • 6 pounds fresh tomatillos, husks removed
  • 6 small serrano peppers, stems removed
  • 1 1/2 large onions, roughly chopped
  • 6 cloves garlic, peeled
  • 4 cups chicken broth
  • 1/2 cup packed brown sugar
  • 1/2 bunch fresh cilantro, chopped, or to taste
  • 1 tablespoon salt
  • 1 teaspoon ground cumin
Instructions
1
Place the tomatillos and serrano peppers in a substantial cooking vessel, submerge them in water, and heat until boiling point. Simmer for 15 to 20 minutes or until the tomatillos have turned a vibrant green hue. Drain excess liquid.
2
Combine the cooked mixture of tomatillos and peppers, onions, and garlic in a food processor. Process until the desired consistency is achieved.
3
Transfer the pureed mixture to a large cooking vessel. Add chicken broth, brown sugar, cilantro, salt, and cumin; heat until boiling point. Cook for an extended period of time, approximately 45 minutes, or until the mixture has thickened and reduced.