Sheet Pan Roasted Green Enchilada Sauce
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Servings
5 cups
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Course
Condiments
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Cuisine
Mexican
Sheet Pan Roasted Green Enchilada Sauce
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Elevate homemade enchiladas with this easy green sauce! Tomatillos and jalapeno, poblano, and green peppers roast on a sheet pan with onion and garlic for an aromatic sauce with fresh, tangy, slightly smoky undertones. Blended smooth, it's irresistible in texture and depth of flavor!
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Ingredients
- 1 pound tomatillos husks removed
- 10 ounces yellow onion cut into chunks (1 onion)
- 6 cloves garlic papers removed
- 1 green bell pepper halved, top and seeds removed
- 1 jalapeño cut in half, seeds removed (60g)
- 2 poblano pepper tops chopped off, seeds removed, but left whole
- 3 Tablespoons extra virgin olive oil
- 2 cups vegetable broth
- ½ cup cilantro
- ½ Tablespoon chili powder
- 1 teaspoon cumin
- 1 Tablespoon lime juice
- ½ teaspoon kosher salt plus more for roasting
Instructions
- Preheat oven to 425°F. Place the tomatillos, yellow onion, garlic, green bell pepper, jalapeno, and poblano peppers on a large rimmed baking sheet. Toss with olive oil and a generous pinch of kosher salt, then spread out across the pan. I like to place the tomatillos cut-side down, and the peppers skin-side down.
- Toss the peppers and onion after 15 minutes of cooking; you'll see a lot of juice from the tomatillos - that's ok! Roast for another 10 minutes until soft and tender, and the poblanos are slightly charred.
- Let them cool slightly on the sheet pan until the poblano peppers are cool enough to handle (or you can use oven mitts). Grabbing where the skin of the poblano pepper is charred, begin peeling it off using kitchen tongs, a fork, or your fingers. Get as much off as you can, but it doesn't need to be perfect.
- To a blender, add vegetable broth, cilantro, chili powder, cumin, lime juice, salt, and the veggies. Vent the lid slightly to allow steam to escape, and blend on high for 1-2 minutes until smooth (or your desired consistency is reached).
- Use immediately or transfer to a jar for storage. The sauce will keep for 5-7 days stored in the fridge, or it can be frozen.
Equipments used:
Notes
- Yield: 5 cups or 40 ounces, which yields enough for two enchilada recipes made in 9x13 pans.
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