Green Enchilada Sauce has so much flavor that you'll never want to go back to canned sauce again! This homemade enchilada sauce is made from a mixture of tomatillos, peppers, and garlic. To add flavor and consistency, we add in some well-loved seasonings, vegetable broth, and olive oil.
Course condiment, sauce, Spice
Cuisine Healthy, Mexican, Vegetarian
Keyword green enchilada sauce, green enchilada sauce recipe
ROAST: Place a rack in the center of the oven. Preheat to 400 degrees 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 taste (I add 1 teaspoon fine sea salt and 1/4 teaspoon pepper). Toss until everything is well coated and then spread in an even layer so veggies aren't overlapping. 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!
BLEND: Peel the skins from the garlic and discard. 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 in cilantro and cumin. Blend until completely smooth, about 1-2 minutes. Add in the vegetable stock or broth and blend until sauce is smooth. If desired, add in lime juice, gradually and to taste.
ADJUST: 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.
STORAGE: Use immediately in your favorite dishes or store in an airtight container for 5-7 days. This sauce freezes really well. Let sauce cool completely at room temperature and then transfer to freezer-safe containers or bags. Label and freeze for up to 3 months. Thaw overnight in the fridge or warm on the stovetop in a medium-sized pan.
Notes
Note 1: Tomatillos: This recipe uses about 10 small tomatillos. 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: Poblano peppers: Remove the stems and seeds. Chop into 1-inch pieces to get about 2 cups. Note 3: Jalapeños: Remove the ribs and seeds. Chop into 1/2-inch pieces to get about 1 cup which is what we need in this recipe. If you like milder flavors, you can reduce this quantity slightly, but keep in mind that tomatillos are on the sweeter side and the jalapeños balance the flavors. On the flip side, if you love heat, leave in some of the ribs and/or seeds for more spice!Note 4: Onions: Peel and discard the skin. Coarsely chop into 1/2-inch pieces to get about 1 cup.