Green Enchilada Sauce
Vibrant homemade green enchilada sauce has a hint of spice and plenty of fresh cilantro flavor for all your favorite Mexican recipes.
Servings: 4
Ingredients
- 2 tablespoons olive oil, extra-virgin
- ½ red onion, minced
- 5 teaspoons minced garlic
- 2 green bell peppers, chopped
- 1-2 jalapeños, seeded (or 1 teaspoon canned chopped jalapenos)
- 1½ pound tomatillos, husked and quartered (about 14 tomatillos)
- ½ bunch cilantro
- 4 cups chicken broth
- 1½ teaspoons kosher salt
- ¼ teaspoons pepper
- 2 teaspoons cumin
- 1 tablespoon oregano
- 2-3 tablespoons sugar
Instructions
- Heat olive oil in a large pot or pan and saute onions and garlic until tender.
- While onions are sauteeing, add tomatillos to the blender and blend. Add green peppers, jalapeno peppers, and cilantro to the blender and process until most clumps are out. Add the sauteed onions and garlic and process until mostly smooth.
- Pout the tomatillo mixture into a large pot. Add chicken broth, salt, pepper, cumin, oregano and sugar. Simmer for about 30 minutes.
- At this point, there will still be some clumps, so add this back to your food processor or blender and puree in batches until smooth.
- The sauce can also be simmered in a slow cooker on LOW for 3-4 hours or on HIGH for 2 hours.
Video
Notes
Add spice. Use the jalapeños to adjust the level of heat in this sauce. For a spicier sauce add in the jalapeños seeds. Remove the seeds and membrane for a more mild sauce.
STORE. Pour the green enchilada sauce into airtight containers (mason jars work great) and keep them in the fridge for up to a week.
FREEZE. Make a double batch and freeze what you don't use. Remove from the freezer and thaw overnight in the fridge. Reheat in a pot for making enchiladas.
Nutrition
Serving: 4g | Calories: 183kcal | Carbohydrates: 24g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 1740mg | Potassium: 833mg | Fiber: 5g | Sugar: 15g | Vitamin A: 559IU | Vitamin C: 91mg | Calcium: 73mg | Iron: 3mg