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Green Enchilada Sauce Recipe

Mouthwatering Green Enchilada Sauce Recipe You’ll Love

This Green Enchilada Sauce Recipe is a vibrant, homemade alternative to store-bought sauces, packed with flavor and soul.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 4 cups
Course: Sauces
Cuisine: Tex Mex
Calories: 28
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 pounds Tomatillos Remove husks and wash before roasting.
  • 1 medium Onion Cut into quarters for even roasting.
  • 1 medium Jalapeno Pepper Quartered before roasting for consistent cooking.
  • 2 cloves Garlic Always use fresh; roast with other veggies.
  • 1 teaspoon Kosher Salt Adjust to your preferred taste.
  • 1 cup Cilantro (Optional) Can be skipped or swapped with spinach.

Equipment

  • Oven
  • baking sheet
  • blender
  • Airtight container

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) to roast the tomatillos and other vegetables quickly.
  2. Remove the husks from the tomatillos and wash them. Dry thoroughly.
  3. Slice the onion and jalapeño into quarters. Place them with cleaned tomatillos on a baking sheet.
  4. Roast the vegetables for 20–30 minutes until soft and golden-brown.
  5. Cool the roasted veggies for about 10 minutes to prevent splattering.
  6. Transfer the cooled vegetables to a blender, add garlic and salt, and blend until smooth.
  7. If using cilantro, add it to the blender and blend briefly to mix.
  8. Taste the sauce and adjust seasoning if necessary.
  9. Store the sauce in an airtight container; refrigerate for up to 5 days or freeze for up to 2 months.

Nutrition

Serving: 1cupCalories: 28kcalCarbohydrates: 6gProtein: 1gSodium: 200mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 20mgIron: 1mg

Notes

Ensure tomatillos are firm and bright green for the best flavor. Always let roasted vegetables cool before blending to prevent splashes.

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