Homemade Green Enchilada Sauce
Servings: 7 cups
Calories: 119kcal
Cost: $9
Recipe Link
Equipment
Ingredients
- 1 1/2 pounds fresh tomatillos husks removed, rinsed, and halved
- 4 poblano chiles seeded and halved
- 1-2 jalapeño peppers seeded and halved (optional)
- 3 Tablespoons vegetable or canola oil divided
- 1 large yellow onion chopped
- 5-6 cloves garlic minced
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 4 cups vegetable or chicken broth
- 1/2 cup fresh cilantro coarsely chopped
- 1 lime juiced
- 1 teaspoon kosher salt or more to taste
- 1/2 teaspoon black pepper or more to taste
Instructions
- Roast Peppers: Broil tomatillos, poblanos, and jalapeños, if using, on a baking sheet on high for 7-10 minutes until the skins are charred. An extra-large baking sheet can hold them all.1 1/2 pounds fresh tomatillos, 4 poblano chiles, 1-2 jalapeño peppers
- Peel Skins: Remove from the oven and quickly add the roasted peppers to a bowl. Cover tightly with foil or plastic wrap and rest for 5 minutes to let the peppers steam and loosen the charred skins. Peel off and discard the charred outer skins. Add the peppers and tomatillos to a blender and set aside.
- Sauté Onion and Spices: In a medium saucepan, sauté the chopped onion in 2 Tablespoons of oil until tender, then stir in the garlic, cumin, and oregano for 30 seconds. Add to the blender.1 large yellow onion, 5-6 cloves garlic, 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons dried oregano, 3 Tablespoons vegetable or canola oil
- Blend: Add the cilantro and 1 cup broth to the blender and blend everything until smooth. Add the remaining broth and blend until smooth.1/2 cup fresh cilantro, 4 cups vegetable or chicken broth
- Simmer: Transfer the mixture to the saucepan. Season with salt and pepper. Simmer uncovered for 15-20 minutes. Remove from the heat and stir in the lime juice.1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 lime
- Store in the refrigerator for up to 4-5 days, or freeze for up to 3 months.
Notes
Yield: 7 cups. Serving Size: 1 cup.
Make Ahead: Cool completely and store in airtight containers in the refrigerator for up to 4-5 days.
Freezing: Pour cooled sauce into freezer bags, lay flat, and freeze for up to 3 months. Thaw overnight in the refrigerator before using.
Heat Level: Use both jalapeños with seeds for a medium spice level.
Nutrition
Calories: 119kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 875mg | Potassium: 447mg | Fiber: 4g | Sugar: 8g | Vitamin A: 766IU | Vitamin C: 73mg | Calcium: 37mg | Iron: 1mg
