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Green Enchilada Sauce with Savory Dust
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Green Enchilada Sauce with Savory Dust

Serves
8
Prep
15 mins
Cook
20–25 mins
Green enchilada sauce blends cooked tomatillos and mild green chiles with Savory Dust. Simmer with broth for a pourable sauce that coats tortillas.

Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.

Ingredients

  • 1 pound (450 g) tomatillos, husked and rinsed
  • 1/2 medium onion (75 g), roughly chopped
  • 2 garlic cloves, peeled
  • 1 can (4 ounces / 113 g) diced mild green chiles, undrained
  • 1/2 cup (120 ml) low-sodium vegetable broth, plus more to thin
  • 1 tablespoon (15 ml) olive oil
  • 1 1/2 level teaspoons (7.5 ml) Savory Desert Dust

Directions

  1. Cook the tomatillos. Put tomatillos, onion and garlic in a saucepan and add water to cover. Bring to a gentle boil, then simmer for 8–10 minutes until the tomatillos turn dull green and soften without completely falling apart.
  2. Drain and cool slightly. Drain the vegetables and let stand about 5 minutes so they are no longer fiercely steaming. Discard the cooking water; the measured broth controls the final sauce texture.
  3. Blend safely. Blend the cooked vegetables with canned green chiles and broth until smooth. Follow your blender's hot-liquid instructions, vent the lid and work in small batches. Never seal hot food in an unvented personal blender; cool fully first if that is your only blender.
  4. Simmer with Dust. Warm oil in the empty saucepan over medium-low heat. Carefully pour in the blended mixture, then stir in Savory Dust. Simmer gently for 10–15 minutes, stirring often, until slightly thickened and the flavors settle.
  5. Adjust for pouring. Taste a cooled spoonful. Add broth a tablespoon at a time if needed: the sauce should flow from a spoon, not mound like a dip. Use in your enchilada dish according to its own filling and baking directions, or cool promptly for storage.

Yield: About 2 1/2 cups; 8 servings.

Savory Desert Dust Seasoning

The Dust In This Recipe

Savory Desert Dust

$12.99

Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
  • Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
  • Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
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RECIPE TIPS & FAQS

HOW IS THIS DIFFERENT FROM SALSA VERDE?

This version is cooked with broth and oil to make a smooth, pourable coating for tortillas and baked dishes. A table salsa may be chunkier and is often finished with raw onion, cilantro or lime.

CAN I USE GREEN TOMATOES INSTEAD OF TOMATILLOS?

They are different ingredients. Tomatillos have papery husks and a distinct tart flavor. Green tomatoes will change the texture and acidity, so they are not a direct substitute in this formula.

HOW SPICY IS THE SAUCE?

The recipe uses canned mild green chiles and Savory Dust. Chile products vary, so check the can and taste the cooked sauce. It is intended as a mild green sauce, not a very hot salsa.

SHOULD I ADD LIME JUICE?

Taste first: tomatillos already bring acidity. This formula does not require lime. Extra lime can make an already tart batch sharper rather than more balanced.

WHY DOES MY SAUCE LOOK OLIVE GREEN?

Cooked tomatillos naturally lose their bright raw green color. A muted green sauce is expected here; there is no raw cilantro added to make it vivid green.

CAN I FREEZE GREEN ENCHILADA SAUCE?

Yes. Cool promptly, freeze in small portions with expansion space and use within two months for best quality. Thaw in the refrigerator and stir while reheating. This is not a shelf-stable canning recipe.

HOW DO I STORE IT IN THE REFRIGERATOR?

Refrigerate in a shallow covered container within two hours, or one hour above 90°F (32°C). Keep at 40°F (4°C) or colder and use within 3–4 days. Reheat leftovers to 165°F (74°C). Keep the sauce separate from raw fillings and use a clean spoon each time.

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