Unripened green tomatoes are a pragmatic substitute for tomatillos in green enchilada sauces and salsas. Because green tomatoes are more readily available here in the Northeast, I use green tomatoes almost exclusively. Come fall, instead of composting those seemingly hopeless unripe tomatoes, use them as a tomatillo substitute. Or can them, like red tomatoes, for later use.
ingredients
yield: about 3 1/2 cups
- 1/4 Cup Olive or Canola Oil, plus more for brushing
- 8 ounces (about 1 large) Onion,
- .3 ounces (about 3 cloves) Fresh Garlic
- 1 Pound (about 2 1/2 cups) Green Tomatoes or Tomatillos, finely chopped
- 2-3 Banana Peppers or other Chilies, to taste
- 1 Cup Vegetable Broth
- 1/2 Teaspoon Sugar
- 1/2-1 Teaspoon Table Salt, approximate, to taste
- 2 Tablespoons (from about 1 lime) Fresh Lime Juice
- .3 Ounces (about 1/4 cup) Cilantro or Parsley, chopped
deviations & tips
- Add chilies to taste. Even among the same varieties, spice levels can vary immensely.
- Substitute chili powder or hot sauce for the chilies. Add to taste.
- Try in enchilada casserole or on wraps.
the method
Pre-heat oven to high broil.
Cut onion in half. Brush onion and garlic with oil and arrange in a baking pan or on a cookie sheet. Position oven rack so that it is second from the top. Broil onions and garlic for 5 minutes, turn over each component, and broil for another 3-5 minutes or until charred. It's ok if onions come apart.
Broiled onions.
Place onions and garlic in a food processor with all other ingredients excepting the lime and cilantro. Process until smooth. Transfer ingredients to a small saucepan and heat over medium until warm. Add salt to taste. Blend in lime juice. Stir in cilantro if desired or save for topping each serving.
Green Enchilada Sauce with Enchilada Casserole.
Green Enchilada Sauce with Polenta Stuffed Poblano