Green Hot Sauce Homemade + Cooked Food

Green Hot Sauce Homemade + Cooked Food

Homemade green enchiladas are perfect for topping cheesy enchiladas. Full of a little spice and a lot of coriander.

It is undeniable that the green enchilada tastes very delicious. It blends perfectly with cheese, chicken and tortillas. Try to pour it over Creamy Chicken Enchiladas, Green Chile Burros and Bean Burritos.

Homemade Green Hot Sauce

Homemade sauce is always better than store bought. This is just a fact.This homemade green enchilada filling is so delicious, it’s almost drinkable…almost


Enchiladas is one of my favorite foods. They are perfect for family dinners or to bring dinners to friends in need. Even though I like red enchiladas, my favorite enchiladas are recipes that require green sauce.

Have you made homemade green hot sauce? If you haven’t already, I want you to try this recipe! I promise it is easy, you never want to buy enchiladas in the store anymore. With homemade sauce, your enchiladas will be 100% better.

How to make green hot sauce

saute. Chop the tomatoes, onions, bell peppers, and jalapenos and set them aside. Heat olive oil on the stove in a large pot or pan. Add onion and garlic and fry until tender.

mix. Add tomatoes to a blender or food processor and blend until smooth. Add the green pepper, jalapeno and coriander and stir until the clumps are smooth. Then add the fried onions and garlic, and mix everything together until smooth.

Season and simmer. After all is mixed, pour the tomato mixture into a large pot. Add chicken broth, salt, pepper, cumin, oregano and sugar. Simmer over medium-high heat for 30 minutes.

If there are still clumps, you can re-add it to the blender or food processor to make it smoother.

Make with a slow cooker:

The sauce can also be simmered in a slow cooker for 3-4 hours at a low level or for 2 hours at a high level.

This is a good choice if you need to leave home or need to do other things while the sauce is cooking on its own. What would we do without our slow cooker? ?

Service + storage skills

We obviously like green enchiladas, so we have a lot of recipes on the website that use them. Here are some of our favorite green enchiladas recipes:

Shop Put the green enchilada filling in an airtight container and store it in the refrigerator. Tupperware or Mason jars with lids are both good choices! Just make sure to use up the sauce within a week.

freezing Green enchiladas are a good idea. Sometimes I make two batches of this recipe and then freeze anything I don’t use for enchiladas.

Then whenever I need it, I take it out of the refrigerator and put it thaw Stay overnight in the refrigerator. Then, you just need to reheat it in the pot to make enchiladas.

Tomato tips:

  • This recipe requires 1.5 pounds of tomatoes.That’s about 14-15 tomatoes They can be found in the produce section of the grocery store. If you have never cooked with tomatoes, here are some tips!
  • make sure Peel off the skin Before you cut them into quarters, cut them into thin slices. They may be a little sticky and sometimes get dirty inside the outer skin. I always rinse them after peeling them.
  • Then Cut them into quarters Before you throw them into a blender or food processor.

We are really happy that we finally mastered the homemade green enchilada. It took us a while, but this recipe is perfect. Be sure to check out our red enchiladas, it’s amazing!

For more Mexican recipes, please check:

Course main course

Mexico food

Preparation time 30 minutes

30 minutes cooking time

Total time 1 hour

4 servings

Calories 183 kcal

Author Little Luna

  • 2 tablespoons extra virgin olive oil
  • 1/2 chopped red onion
  • 5 teaspoons minced garlic
  • 2 green peppers chopped
  • 1-2 jalapeno seeds (or 1 teaspoon of canned jalapenos)
  • 1 1/2 lb tomatillos shelled and cut into quarters (about 14 tomatillos)
  • 1/2 bunch coriander
  • 4 cups chicken broth
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon ground pepper
  • 2 teaspoons cumin
  • 1 tbsp oregano
  • 2-3 tablespoons sugar
  • Heat olive oil in a large pot or pan, and saute onions and garlic until soft.

  • When sauteing the onions, add the tomatoes to the blender and stir. Add green pepper, jalapeno and coriander in a blender and process until most of the clumps disappear. Add the fried onions and garlic, and process until they are almost smooth.

  • Pour the tomato mixture into a large pot. Add chicken broth, salt, pepper, cumin, oregano and sugar. Simmer for about 30 minutes.

  • At this point, there will still be some lumps, so add it back to your food processor or blender and mix in batches until smooth.

  • The sauce can also be simmered in a slow cooker for 3-4 hours at a low level or for 2 hours at a high level.

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