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Homemade Green Enchilada Sauce
This smooth, bright and zesty green sauce is easy to make with roasted poblano peppers, cilantro and lime juice (plus spicy jalapeños, if you like). It's delicious on cheese, veggie, or chicken enchiladas - or use it to make other favorite Mexican recipes!
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 16 - 20 servings (4-5 cups total)
Calories: 27 kcal
Course:
Main Course , Condiments
Cuisine:
Mexican , Tex-Mex
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds poblano peppers
- 1 large sweet onion peeled and cut into wedges
- 1-2 jalapeños optional
- 4-6 cloves garlic whole
- ½ cup chopped cilantro
- 2 teaspoons ground cumin
- 1 ½ cups vegetable broth or water
- ¼ cup fresh lime juice
- salt and pepper
Instructions
- Preheat the oven to 400°F. Set out a large rimmed baking sheet.
- Set whole poblano peppers, onion wedges, jalapeños, and garlic cloves on the baking sheet. Drizzle with olive oil, then roast in the oven for 15-20 minutes.
- Allow the roasted veggies to cool until they are easy to handle. Then peel the waxy skins off the poblano peppers. Remove the stems, and shake out the seeds, leaving only the soft pepper flesh. *If using roasted jalapeños, remove the stems and shake out the seeds of the jalapeño peppers as well.
- Place the roasted poblano peppers, onions, jalapeños, and garlic cloves in the blender. Pour the pan juices into the blender. *If you are worried about the spice level, do not add the jalapeños yet, or only add one jalapeño. You can always add more later.
- Add the chopped cilantro, ground cumin, vegetable broth, and lime juice. Add in ½ teaspoon of salt.
- Cover and purée until very smooth. Taste, then add additional salt and pepper if needed. (You can also add additional jalapeños here if desired, then puree again.)
Cup of Yum
Notes
- Keep the green sauce in an airtight container and store it in the fridge for up to a week.
- To Freeze: Transfer the sauce to a freezer-safe airtight container and keep it in the freezer for up to 2 months. Thaw it in the fridge overnight before using it.
Nutrition Information
Serving
2oz
Calories
27kcal
(1%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
1g
Sodium
92mg
(4%)
Potassium
116mg
(3%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
253IU
(5%)
Vitamin C
38mg
(42%)
Calcium
13mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 16- 20 servings (4-5 cups total)
Amount Per Serving
Calories 27
% Daily Value*
| Serving | 2oz | |
| Calories | 27kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 92mg | 4% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 253IU | 5% |
| Vitamin C | 38mg | 42% |
| Calcium | 13mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.