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Green Enchilada Sauce

Best Green Enchilada Sauce

Justine Drosdovech
Green enchilada sauce is a zesty and vibrant staple of Mexican cuisine. With its unique blend of tomatillos, poblano peppers, jalapeños, and lime, this sauce is tangy, spicy, and savory.
5 from 4 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dips, Sauces
Cuisine Gluten-Free, Mexican, Vegan
Servings 16 servings
Calories 30 kcal

Equipment

  • Knife & cutting board
  • Cast-iron skillet
  • Blender or food processor
  • Saucepan

Ingredients
 

US Customary - Metric
  • 32 ounces tomatillos
  • 2 poblano peppers
  • 2 jalapeño peppers
  • 1 large white onion
  • 4 cloves garlic
  • ⅔ cup cilantro
  • 1 tablespoon lime juice
  • ¾ cup vegetable broth
  • 1 tablespoon cumin
  • 1 tablespoon Mexican oregano
  • 1 tablespoon olive oil
  • Salt to taste

Instructions
 

  • If your tomatillos still have the husk on them, remove those first and give them a good rinse. Set aside.

Skillet method

  • Heat a seasoned cast-iron skillet to just over medium. If your pan isn't well seasoned, rub it with a little olive oil before heating up.
  • Once the skillet is hot, place the tomatillos, chiles, and onion in a single layer on the pan and sear for about 3-4 minutes. Flip and cook until each side is charred and the veggies are softened.

Oven method

  • Turn your oven to broil on high, and line a baking sheet with aluminum foil. Then, spread the chiles, onion, and tomatillos evenly on the foil. Broil for 10 minutes, flipping halfway.

Boiling method

  • Bring the tomatillos, chiles, and onions to a boil in a large pot. Once boiling, reduce the heat to simmer for 10-12 minutes, or until the veggies are soft.
  • When the tomatillos, onions, and chiles appear blackened and soft, remove them from heat and stem and seed the chiles. Add the cooked veggies to a blender with the garlic, cilantro, lime juice, cumin, and oregano.
  • Blend on medium-high for about 1 minute, or until the salsa has reached your preferred consistency. If it needs more liquid, add in extra vegetable broth 1-2 tablespoons at a time.

Season

  • Heat olive oil in a saucepan over medium-high. Slowly pour the salsa in and bring it to a low boil. Once boiling, reduce the heat and simmer for 15-20 minutes.
  • Season the green enchilada sauce with salt to taste and serve immediately over enchiladas or transfer it to a container to store in your fridge. Happy eating!

Video

Notes

  • Use fresh tomatillos: Opt for tomatillos with the entire husk covering them. The fruit underneath should be firm, but not too hard.
  • Cook the vegetables: Roasting or boiling the vegetables helps them blend smoothly and intensifies their flavors.
  • Adjust the heat: Remember, the heat comes from the seeds and veins of the peppers, so adjust them accordingly.
  • Balance the flavors: The lime juice and tomatillos add acidity, which can be balanced out with a little sugar if needed. And don't skimp on the salt to bring out the flavors of the vegetables.
  • Season the salsa: Make sure you season (cook down) the green enchilada sauce. This creates a thicker sauce and deepens the overall flavor.
  • Adjust the consistency: Add broth to thin the sauce if it's too thick after blending.
  • Nutritional information is a rough estimate and should not be taken as health advice.
     

Nutrition

Serving: 1serving | Calories: 30kcal | Carbohydrates: 4.4g | Protein: 0.7g | Fat: 1.5g | Saturated Fat: 0.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 30.7mg | Potassium: 170.4mg | Fiber: 1.2g | Sugar: 2.6g | Vitamin A: 132.7IU | Vitamin C: 8mg | Calcium: 7.6mg | Iron: 0.4mg
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