Green Enchilada Sauce
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 cups
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Calories
67 kcal
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Course
Condiments
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Cuisine
Mexican
Green Enchilada Sauce
Description
This Green Enchilada Sauce recipe starts by roasting Anaheim peppers under the broiler until blistered and blackened, then peeling and seeding them to reduce bitterness. The tomatillos, onion, jalapeño, and garlic are sautéed until softened and partially caramelized. These ingredients are then blended with vegetable broth, lime juice, cilantro, and seasonings including cumin and Mexican oregano to create a smooth, green sauce with a layer of smoky and fresh flavors.
The sauce’s texture is smooth, making it ideal for pouring over enchiladas or using in other Mexican dishes where a bright, slightly spicy green sauce is desired. It offers a balance between mild heat from the jalapeños and tartness from the tomatillos and lime.
The recipe can be easily doubled or tripled and frozen in flat portions for convenient use later. Roasting the peppers and sautéing the vegetables simultaneously saves time and ensures each element reaches the right stage of doneness together.
Ingredients
- 4 Anaheim peppers
- 1 tablespoon olive oil
- ½ pound tomatillo husked, rinsed, and halved
- 1 yellow onion roughly chopped
- 1 jalapeno pepper seeded and stemmed, roughly chopped
- 4 garlic roughly chopped, cloves
- 1 cup vegetable broth
- ⅓ cup cilantro optional, packed
- 2 tablespoons lime juice (about 1 lime)
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon cumin ground
- ½ teaspoon Mexican oregano
Instructions
- Line a large baking sheet with aluminum foil and place the Anaheim peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on.
- Broil for 5 minutes per side until the skin is blistered and black.
- Remove them from the oven and cover them with an additional piece of aluminum foil for 5 minutes to soften the pepper skins.
- Peel the charred skin off the peppers using your hands or a butter knife, getting as much of the charred skin off as you can.
- Make a vertical slit on the pepper and scoop out the ribs and seeds. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the tomatillos, onion, jalapeño, and garlic. Cook for 10 minutes until the tomatillos start to soften and the onions begin to caramelize.
- Transfer the cooked vegetables and roasted peppers to a large blender. Add the broth, cilantro (if using), lime juice, salt, cumin, and oregano and blend until completely smooth. Taste and season with more salt if necessary.
- Serve immediately or store in a jar and refrigerate for up to 5 days.
Notes
- Start roasting peppers under the broiler and sauté the vegetables at the same time to save preparation time.
- This sauce freezes well, so double or triple the recipe and freeze flat portions for quick access later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 67kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 1006mg | 42% |
| Potassium | 60mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 17mg | 19% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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