Green Enchilada Sauce
What’s really wonderful about green enchilada sauce is its versatility and freshness. It’s not just about heat — although it can have a nice kick if you want — but about layering flavors that pop.
Equipment
- Blender or Food Processor
- Medium saucepan
- Knife and Cutting Board
- Measuring cups and spoons
- Wooden Spoon or Silicone Spatula
Ingredients
For the Green Enchilada Sauce
- 1 pound tomatillos husked and rinsed
- 2-3 jalapeño peppers adjust based on heat preference
- 1 small white onion roughly chopped
- 3 garlic cloves
- 1 cup fresh cilantro leaves
- 1 cup vegetable broth or chicken broth
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt to taste
- 1-2 tablespoons olive oil or vegetable oil
Instructions
Prepare the Tomatillos and Jalapeños
- Husk and rinse the tomatillos thoroughly to remove the sticky residue.
- Roughly chop the tomatillos into quarters to help them blend more easily.
- If you prefer a milder sauce, remove the seeds from the jalapeños. For more heat, leave them in.
- Roughly chop the jalapeños for easier blending.
- Pro Tip: Roasting the tomatillos and jalapeños under the broiler or on a hot skillet for 3-5 minutes adds a subtle smoky flavor and deepens the sauce’s complexity.
Blend the Base Ingredients
- Add the chopped tomatillos, jalapeños, onion, garlic, and cilantro to your blender or food processor.
- Pour in the vegetable broth, lime juice, cumin, oregano, and a pinch of salt.
- Blend on high until smooth and well combined.
- Pro Tip: If the sauce seems too thick to blend, add a little more broth, a tablespoon at a time, until it reaches a pourable consistency.
Cook the Sauce
- Heat the olive oil in a medium saucepan over medium heat.
- Pour the blended sauce into the pan carefully.
- Bring the sauce to a gentle simmer, stirring occasionally.
- Pro Tip: Whisk continuously for the first few minutes to prevent the sauce from sticking or forming lumps.
Simmer and Season
- Let the sauce simmer gently for about 10-15 minutes until it thickens slightly and the flavors meld together.
- Taste and adjust seasoning by adding more salt, lime juice, or cumin as needed.
Serve or Store
- Use the sauce immediately to pour over enchiladas, tacos, or grilled meats.
- Alternatively, let it cool and store in an airtight container in the fridge for up to 5 days.
Notes
Estimated Nutritional Value (per serving)
- Calories: ~45 kcal
- Total Fat: 2.5g
- Saturated Fat: 0.3g
- Carbohydrates: 5g
- Fiber: 1.2g
- Sugars: 2g
- Protein: 1g
- Sodium: ~180mg