• 1 gallon frozen, chopped green tomatoes (about 12 cups)
• 1 cup water
• 3 large jalapeño peppers, washed and seeded
• 2 bunches fresh cilantro, washed
• 2 bunches fresh parsley, washed
• 1 clove garlic, peeled
• 1 large shallot, peeled and chopped
• 1/4 cup lime juice
• 2 cups white vinegar
• 1/4 cup sugar
• 1/2 tablespoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano

1. Thaw tomatoes. Combine tomatoes, water, jalapeño peppers, cilantro, parsley, garlic, and shallot, and puree in batches to liquefy.

2. Pour into a large saucepan. Add lime juice, vinegar, sugar, salt, cumin, and oregano. Simmer for about 40 minutes, or until sauce reaches desired consistency.

3. Use immediately, or portion into 3- to 4-cup containers and freeze for future use.

4. Green enchilada sauce can be used to make your favorite enchiladas (of course), layered into enchilada casserole, spooned over grilled chicken, added to a green chili recipe, tucked into a Mexican-inspired lasagna, or served with scrambled eggs.

Cooking Tip:

Green enchilada sauce is most commonly made from green chiles or tomatillos, but green tomatoes can also be turned into a killer sauce. Since so many of these ingredients are to your particular taste, feel free to adjust the seasonings to your liking. When you first start cooking, the sauce will be bright green, but after it simmers for a while, it will become a more familiar olive-green color.

Find more delicious green tomato recipes in Glorious Green Tomato Recipes.