One of our most popular recipes for the last year or so has been our Homemade Enchilada Sauce…the red kind. Since then, I’ve had quite a few requests for green enchilada sauce.
And I don’t like to disappoint…plus, I adore green enchilada sauce and really wanted to figure out how to make it from scratch, instead of out of a can. As luck would have it, my co-op basket this week was FULL of tomatillos, peppers, onions and garlic.
I’m pretty sure it was a sign.
Have you ever worked with tomatillos? They arrive in a husk. And they’re pretty ugly. Peel back that papery husk and you reveal a bright green vegetable…ahem…I mean fruit. The tomatillo itself is kind of weirdly sticky. Nevermind that. Just rinse those babies off and chop them up.
My enchilada sauce started in the blender, hung out on the stove, then I finished it back in the blender. It takes a while to make, but requires very little babysitting. A stir here and there until it thickens up. That’s all.
Is it better than canned. Uh, hello. YEAH. I’d double the batch and freeze some for later. For those nights when you’re dying for Mexican food.
For me? That pretty much sums up any day that ends in ‘Y’.
Serve this up in your regular enchilada recipe or mixed in with some smashed avocado for a delicious dip.
Homemade Green Enchilada Sauce
2 tablespoons olive oil
1 medium yellow onion, diced
4 cloves garlic, smashed and minced
1 pound green tomatillos, husked, washed and sliced into quarters
1/2 to 1 jalapeno pepper, seeds and ribs removed (depending on how hot you like it!)
1 large poblano pepper, seeds removed and cut into large chunks
juice of 1 lime
handful of fresh cilantro
4 cups vegetable broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon sea salt
freshly ground black pepper
Step by step
- Heat 1 tablespoon of olive oil in a heavy bottomed saucepan over medium high heat.
- Add the onion and garlic and saute until soft, about 5 minutes.
- While the onions and garlic are working, throw the tomatillos, cilantro, jalapeno, poblano and lime juice into the blender.
- Blend on high speed until smooth, adding the remaining 1 tablespoon olive oil to get things moving.
- Pour the tomatillo mixture in with the onions and garlic.
- Add the vegetable broth, cumin, chili powder, salt and pepper and whisk to combine.
- Bring to a boil then reduce to a simmer. Allow to simmer on low heat for about an hour to thicken the sauce.
- If desired, blend with an immersion blender or throw the mixture back into the regular blender for a smoother sauce.
- Serve in your regular enchilada recipe or even as a dip for tortilla chips!
WW PP 1; Calories 59; Total Fat 3.6g; Saturated Fat 0.5g; Cholesterol 0mg; Sodium 325mg; Total Carbohydrates 6.4g; Dietary Fiber 1.7g; Sugars 2.0g; Protein 0.4g
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Category: Appetizers, Main Dish, Mixes, Sauces
About heather: Mid-thirty something wife, mother of two, runner, yogi and wannabe renaissance woman striving to look and feel even BETTER than she did before babies. View author profile.