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A jar of homemade fresh green enchilada sauce.

Fresh Green Enchilada Sauce

LindySez
This easy homemade fresh green enchilada sauce will take your Mexican cusine to the next level of flavor and tastes.Chilies, raw and roasted, combine with flavorful tomatillos to creat the perfect balance of spice and tartness. 1
5 from 1 vote
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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 white onion 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
 

  • Position your oven rack to the highest position in your oven and set it for broil. (Or if your oven has a separate broiler, set it for broil).
    Place a piece of foil on the rack and place the Aneheim 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 the 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. Set aside.
  • 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.
  • Heat the oil in a deep saucepan. Add the onions, garlic, jalapeno, and tomatillo. Saute until soft.
    Add the roasted chopped peppers, cumin, oregano, water, and a large pinch of salt. Simmer, 15 minutes or until the vegetables are very tender. Let sit for a while to cool if desired.
  • Carefully ladle the hot vegetables with some of the liquid into a blender. DO NOT overfill the blender. Blend in batches as necessary. Process, placing a folded towel over the top to keep the hot liquid inside, until smooth. Proceed until all of the sauce has been blended.
    If the sauce is not smooth enough, put through a food mill or sieve.
    Taste and adjust seasonings.
    Store in the refrigerator for up to a week, or freeze until needed.

Nutrition

Serving: 0.25 cupsSodium: 324mgFiber: 1gCalories: 33kcalFat: 1gCarbohydrates: 6g
Keyword enchilada sauce
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