Green Enchilada Sauce
Skip the canned kind—this homemade Green Enchilada Sauce is a flavor bomb! Made with tomatillos, peppers, garlic, and a blend of seasonings, it’s rich, vibrant, and irresistibly good.
Servings: 2 cups sauce (8 servings)
Cost: $5.26
Equipment
- Large sheet pan (15" x 21")
- Blender high-powered
Ingredients
- 1 pound small, ripe tomatillos about 10 small tomatillos, see note 1
- 2 cups poblano pepper 2 peppers, see note 2
- 2 jalapeños see note 3
- 1 small yellow onion see note 4
- 4 cloves garlic leave peels on
- 3 tablespoons olive oil
- Salt and pepper
- 1/2 cup coarsely chopped cilantro
- 1/2 teaspoon ground cumin
- 1 cup vegetable stock or broth or water
- 1 lime optional
Instructions
- Place a rack in the center of the oven. Preheat to 400°F. Line an extra-large sheet pan with parchment paper. Add prepared tomatillos, poblanos, jalapeños, onion, and garlic to the pan. Add olive oil and salt/pepper to preference (I add 1 teaspoon salt and 1/4 teaspoon pepper). Toss until everything is well coated, then spread in an even layer so veggies don’t overlap.
- Roast for 15 minutes, toss veggies, space again, and roast for another 10–15 minutes or until veggies are caramelized and soft. Tomatillos should be breaking down. This can take longer if there isn’t enough room on the sheet pan!
- Peel the skins from the garlic and discard skins. Add whole garlic cloves and the rest of the ingredients from the sheet pan (including any oil left behind) to a high-powered blender (process in batches if needed). Add cilantro and cumin. Blend until completely smooth, about 1–2 minutes. Add vegetable stock/broth and blend until sauce is smooth. If desired, add 1–2 tablespoons lime juice, gradually and to taste.
- Taste and adjust sauce, adding more salt, pepper, or cumin until flavors sing. If you want a thinner sauce, add additional vegetable stock, 1–2 tablespoons at a time, or until the desired consistency is reached.
Notes
Note 1: Try to find tomatillos roughly the same size. They should be firm to the touch but not rock-hard or squishy. Avoid tomatillos with loose husks that are shriveled or discolored. To prepare for this recipe: pinch off the husks, scrub clean (they’re sticky) under warm water. Dry, and leave them whole to roast.
Note 2: Remove the poblano pepper stems and seeds. Chop into 1-inch pieces to get about 2 cups.
Note 3: Remove the jalapeño ribs and seeds. Chop into 1/2-inch pieces to get about 1 cup, which is what you need. If you like milder flavors, you can reduce this quantity slightly, but keep in mind that tomatillos sweeter, and jalapeños balance the flavors. If you love heat, leave in some of the ribs and/or seeds for more spice! Note 4: Peel and discard the onion skin. Coarsely chop into 1/2-inch pieces to get about 1 cup. Storage: Store in an airtight container for 5–7 days. This sauce freezes really well: Let sauce cool completely at room temperature, then transfer to freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge or warm on the stovetop.
Note 3: Remove the jalapeño ribs and seeds. Chop into 1/2-inch pieces to get about 1 cup, which is what you need. If you like milder flavors, you can reduce this quantity slightly, but keep in mind that tomatillos sweeter, and jalapeños balance the flavors. If you love heat, leave in some of the ribs and/or seeds for more spice! Note 4: Peel and discard the onion skin. Coarsely chop into 1/2-inch pieces to get about 1 cup. Storage: Store in an airtight container for 5–7 days. This sauce freezes really well: Let sauce cool completely at room temperature, then transfer to freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge or warm on the stovetop.
Nutrition
Serving: 1serving | Calories: 85kcal | Carbohydrates: 8.3g | Protein: 1.3g | Fat: 6g | Sodium: 367.4mg | Fiber: 2.6g | Sugar: 4.7g