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A jar of homemade fresh green enchilada sauce.

Fresh Green Enchilada Sauce

LindySez
Bright, tangy green enchilada sauce made with tomatillos and a mix of fresh and roasted chiles. Smooth, balanced, and full of real flavor with no fillers.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Course Sauces, Dressings & Condiments
Cuisine Mexican
Servings 6 cups
Calories 33 kcal

Equipment

Ingredients
  

  • 1 pound Anaheim, California, or Hatch Chiles fresh
  • ½ pound Poblano chilies
  • 1 pound tomatillos papery husk removed, washed
  • 1 ½ cups onion, preferably white diced
  • 3 tablespoons minced fresh garlic about 8 cloves
  • 2 - 3 jalapeno peppers seeded and diced
  • 1 tablespoon oil I like to use avocado oil here
  • t tablespoon ground cumin
  • 1 teaspoon oregano
  • 2 cups water
  • Salt and freshly ground pepper, to taste

Instructions
 

Roasting the Peppers

  • Position your oven rack to the highest position and set it for broil.
    Place a piece of foil on the rack and set the Anaheim and poblano peppers between the grates on the oven rack.
    Broil until well charred on all sides, turning with tongs as necessary.
    Remove the peppers to a bowl; place foil over the top and allow them to steam for 15 minutes.
    When cool enough to handle, remove the stems, skins, and seeds. Roughly chop and set aside.

Preparing the Tomatillos

  • Remove the papery covering from the tomatillos and wash quickly in warm water to remove the stickiness. Dice.
    Dice the onion. Mince the garlic. Chop the Jalapeno removing seeds and membranes if a milder sauce is desired, leaving some on for heat, if desired.

Making the Sauce

  • Heat the oil in a deep saucepan.
    Add the onions, garlic, jalapeño, and tomatillo. Sauté until soft, but not browned to maintain the bright flavor.
    Add the roasted chopped peppers, cumin, oregano, water, and a large pinch of salt. Simmer for 15 minutes or until the vegetables are very tender.
    Let the mixture cool slightly before blending.
    Carefully ladle the vegetables with some of the liquid into a blender. DO NOT overfill the blender. Blend in batches as necessary. Place a folded towel over the top to prevent hot liquid splashing out, and process until smooth.
    If a smoother texture is desired, pass the sauce through a food mill or sieve. Taste and adjust seasonings with salt and pepper.

Storage and Serving

  • Store in the refrigerator for up to a week, or freeze until needed.
    Use as a base for enchiladas, as a topping for eggs, or as a sauce for grilled meats.

Notes

 

  • The heat level can be adjusted by varying the amount of jalapeño seeds and membranes included.
  • This recipe preserves the natural acidity of the tomatillos for a bright, authentic flavor.
  • For Hatch chile season (late summer), use fresh Hatch chiles for the most authentic flavor.

Nutrition

Serving: 0.25 cupsCalories: 33kcalCarbohydrates: 6gFat: 1gSodium: 324mgFiber: 1g
Keyword enchilada sauce
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