So a long time ago in a galaxy not-so-far away, I mentioned that I had a recipe similar to Cafe Rio’s (or Costa Vida’s) green enchilada sauce. If you’re not familiar with Cafe Rio or Costa Vida, they are Mexican restaurants that serve fresh Mexican food heavy on the lime, cilantro, and garlic. Sounds right up our alley, right? Right. Love Sara’s Creamy Lime-Cilantro Dressing? Yeah, it tastes just like the dressing served on their oh-so-delicious salads.
You generally find them near things like jalapeno peppers and cilantro at the grocery store.
If you’ve never cooked with them before, you’ll probably find them a little weird. I did for SURE the first time I ever used them. Although they look like tomatoes, they have a completely unique texture. Also, they can be kind of (or really) sticky once you get the husk off. You’ll probably want to buy a little more than the recipe calls for because a) some of the weight will come off with the husk and b) you might find some nastiness under some of those husks and will have to throw some out. But assuming you’ve got some good ones, all you have to do is remove the husk, rinse them in cool water, and chop them in half (at least for this recipe. And I don’t recommend eating them raw, by the way.)
One other interesting thing about tomatillos is that they have a distinct lime flavor. This recipe has no lime in it, but it definitely tastes lime-y.
This recipe makes a lot. Like…definitely enough to keep some in the freezer for enchilada sauce emergencies in the future. But if that doesn’t interest you, it’s really easy to half the recipe.
It has lots of ingredients, but nothing TOO weird: olive oil, onion, lots of garlic, salt, pepper, cumin, chicken broth, green peppers, jalapenos, cilantro, and tomatillos. Pretty standard Our Best Bites fare, right?
Believe me, this is way better than anything you’re going to get from a jar. I promise you that because I’ve tried them all in various attempts to simplify my way-too-complicated life. Being spoiled with great Mexican food can be a burden, I tell you.
You chop up those onions and garlic. Lots of garlic.
And saute them in some hot olive oil. While they’re cooking, you blend together the tomatillos, cilantro, green peppers, and jalapeno peppers in your blender.
You might need to do it in batches and you might need to add some chicken broth to get things going, depending on your blender and the water content of your tomatillos.
If you’re worried about the heat from the jalapenos, this sauce really isn’t super spicy–probably a good, solid “medium.” That said, I always remove the seeds and membranes from inside the peppers because that’s where the majority of the heat is contained. If you want things on the mild side, only use one or even no jalapenos. For more info on jalapenos, check out this post.
After you’ve blended the tomatillo mixture, add it to the sauteed onions and garlic
and stir in the spices and chicken broth.
How long you simmer this depends on your needs/tastes. If you want a thin sauce that you can dip chips in or if you just prefer it that way, you might only simmer it for 15 minutes or so, whereas if you want a thicker sauce or need it to be thicker for something like tacos, then it might be closer to an hour. I actually just turn the heat to high, leave it uncovered, and simmer it like crazy, stirring it often, and it cuts down on the time considerably. You can also cook it all day in a slow cooker if you want.
After you’ve simmered it long enough to reach the desired consistency, remove from heat and use it however you want!
Green Enchilada Sauce (Kate’s Knockoff Cafe Rio Recipe)
Recipe by Our Best Bites
2-3 Tbsp. extra-virgin olive oil
1 large onion, minced
5-6 cloves garlic, minced or pressed
2 green peppers, chopped
1-2 jalapenos, seeded and membranes removed if desired (and I desire. Always.)
1 1/2 lb. tomatillos, husked and quartered or halved
1/2 bunch cilantro, coarsely chopped
1 1/2 tsp. Kosher salt
1/4 tsp. black pepper
1 1/2 tsp. cumin
4 c. chicken broth
2-3 Tbsp. sugar (optional and to taste; the sauce Cafe Rio uses seems to be slightly sweet, so if I’m using this sauce for enchilada-style burritos, I generally add a little sugar, but for everything else, I leave it out.)
In a large saucepan or stock pot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant.
While onions are sauteeing, combine tomatillos, green peppers, jalapeno peppers, and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some chicken broth to make things blendable.
Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin. Simmer 15 minutes-1 hour, depending on the consistency you want. I usually turn the heat to high and boil it uncovered until I reach the consistency I want; it makes things go a lot faster. The sauce can also be simmered in a slow cooker all day.
Serve over tacos, as an enchilada sauce, inside burritos, or as a dip for chips.
Questions & Reviews
Loved the sauce! Have also tried it with red bell pepper and tomatoes!
Can your sauce be bottled? If yes, does it need to be pressure cooked or just cold packed?
No, you really need to use recipes specifically formulated and tested for canning, and this one is not!
As comment 52 noted, why not just make it the usual way? Its easier and quicker. Ingredients vary but adding chicken soup gives this recipe a thicker, salty component which hardly fits its use. And it adds a lot of chemicals for no positive reason.
I just made this for our enchiladas fo dinner tonight. Oh my goodness it is amazing!!! My grandmother passed away and she made the best green sauce and this tasted just like she made it. Thank you thank you
I got a receipt like this from a Mexican restaurant owner. But it is MUCH EASIER!! First unhusk the tomatillo rinse them. Rinse and remove stem of jalapeno peppers. Place them both in a large pot and boil them until they are soft. While they are cooking cut onions and cilantro. Remove tomatillos and jalapeno and some of the water. Place in a large mixing bowl. Use a submersible blender. Puree. Add onions and cilantro. Serve. Simple and taste great!! Add as many jalapenos to your taste.
I made this again tonight – it’s a favorite in my house!! I am do happy to freeze a couple containers for future dinners, a treat! Thanks for a great recipe…again 🙂
Btw…I finally was able to try cafe rio while passing through slc airport, I crave it all the time!
LOVE this recipe. It is my family’s favorite. We use it for anything salsa related – tacos, burritos, enchiladas, etc.
Thank you for posting.
OMG! Im trying this tonight! I cant wait.
I just need a can of enchilada sauce to get a recipe for chili verde going in the slow cooker. What do you think of substituting green Mexican salsa salsa verde (la Costena)? I have some in the fridge and noticed the ingredients are similar. Maybe use less so it doesn’t get too hot? I will have to make your enchilada sauce and freeze it so I don’t run into the problem of not having any on hand, at least as frequently.
I just found your blog while looking for a recipe for green sauce for enchiladas. I am your latest follower and have you on my sidebar!
i like red but my guy likes green so i am trying to find a good one we both will enjoy …
I canned this delicious recipe today!! I just added 1/2 TBS lime juice to each pint. Waterbathed for 40 minutes and it turned out great!! Thanks so much…..
How many pints did you get from the batch? My daughter is asking me to make some and can it for her.
you absolutely cannot water bath this it has chicken broth in it! it must be canned under pressure, please please check it out.
Canning? Either add something acidic, or pressure can it. Most canning recipes suggest lemon juice when acidity must be raised, but for this, lime juice (yes it can be purchased as bottled concentrate) would probably be truer to flavor.
I was given this link along with some salsa and tomato soup canning recipes. The salsa recipe called for 1 tablespoon of lemon juice to each jar, so a substitution of lime juice might do the trick.
I’ve made this recipe several times and it never fails. It’s soooo yummy and makes my kitchen smell delicious while simmering! The perfect complement to go with the knockoff Cafe Rio sweet pork recipe – which is awesome, because I don’t have a Cafe Rio close by anymore! I just made this again yesterday to stock the freezer. Thank you, thank you!
I absolutely love this recipe! Great for a Cafe Rio fix. Thank you, thank you!
Thank you for this recipe–I am looking forward to making this today. Thanks for posting!!
dumb question…but roughly how many tomtillos is 1 1/2 pound…i didnt weigh when i bought i just filled two bags….thanks
How long will this keep in the fridge? I forgot to freeze it and went on vacation. It’s been about 7 or 8 days since I made it. Is it still good?
I am makeing chicken enchiladas tomorrow, and thought I would get a jump start and make the sauce today. Have never made enchilada sauce before and found this recipe very easy. The flavor is wonderful!!! I will be canning this for future meals. Thanks for a great recipe!
I just made this and it turned out great! I had been buying canned sauce for a chicken enchilada recipe I make but 1) it’s kind of expensive to buy and 2) it has all sorts of stuff that I can’t pronounce in the ingredient list! 🙂 I’m so glad I found this recipe. It was super easy and quick. Thanks for such a great recipe! 🙂
In Mexico the tomatillo is typically softened first by placing in boiling water for a few minutes.
I made this just last night out of total necessity since our local markets don’t carry green enchilada sauce and I needed 2 cups of the stuff for an enchilada dish I was making. Have to tell you this was quite a step outside of my usual food “comfort zone” being a life-long Mid-Atlantic girl (Old Bay flowing through my veins) BUT…your recipe walked me clearly through the process and even showed me that those alien-ish tomatillos are nothing to fear! I followed the exact recipe, simmered for about an hour and ended up with about 6 1/2 – 7 cups of sauce. Love the lime flavor and my husband has declared that it tastes just like the green sauce we had in Santa Fe! (Needless to say, this Mid-Atlantic girl is so proud of herself – thanks for a great, easy, and delicious recipe!!) 🙂
Hi! I was wondering about how many cups this makes? I’m considering doubling it, but then I don’t want to make more than I can freeze. I have been buying canned enchilada sauce and noticed it has MSG, so I’m determined to make my own. Thank you for the recipe!
This is the best sauce ever! I love to throw some pork, chicken or roast in a crock pot with this sauce in a crock pot all day! It’s the best! Thank you 🙂
Woops..too many crock pots in there haha