Green Enchilada Sauce
This homemade green enchilada sauce is fresh, flavorful, and perfect for adding a zesty kick to your favorite Mexican dishes!
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.
- Pour 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
Spice level. 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, or pour in a freezer-safe container and freeze for up to 3 months.
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