This Homemade Green Enchilada Sauce is fresh, flavorful and better than anything you can buy at the store! It's so easy to make, you control the level of spiciness, and it's freezer friendly!
1 1/2lbs.tomatilloshusks removed, rinsed, and halved or quartered, depending on size
1largewhite onionpeeled, halved and sliced into 1" thick half moons
2-4largejalapeño peppersHatch, Anaheim, serrano and poblano peppers may be substituted
3clovesgarlicunpeeled
1 1/2cupswatersub with vegetable stock or chicken stock for added flavor
1/3cupfreshly chopped cilantro
juice of 1 limeabout 2 tablespoons
salt and pepperto taste
Instructions
Preheat the oven to 400 degrees. Toss the tomatillos, onion, green chile peppers and garlic with 2 tablespoons olive oil and salt, to taste, on a rimmed baking sheet. Roast in the oven until the vegetables have browned well on all sides, for a total of about 30 minutes. Remove from heat and allow to cool slightly.
2 tablespoons olive oil, 1 1/2 lbs. tomatillos, 1 large white onion, 2-4 large jalapeño peppers, 3 cloves garlic
Remove the skins from the garlic cloves, then remove the stems and seeds from the chiles. If you like a spicy green enchilada sauce, go ahead and use those seeds.
Place the vegetables and all of the juices into a blender or food processor and process until smooth.
Place the tomatillo mixture, water or stock, salt and pepper to taste in a medium sauce pan. Bring to a boil, then reduce the heat to medium low and simmer until the sauce reaches the desired thickness, about 10 minutes. Stir in the chopped cilantro and lime juice, and adjust the seasoning as necessary. Enjoy!
1 1/2 cups water, 1/3 cup freshly chopped cilantro, salt and pepper
Notes
Pro tip: For spicy green enchilada sauce, increase the amount of jalapeños and/or add the seeds to the sauce.
Recipe yields 3 cups of sauce.
Sauce will keep in an air tight container in the fridge for up to one week or in the freezer for 3 months.
For low FODMAP green enchilada sauce, omit the white onion and garlic, and use water instead of stock. Add 1/2 cup raw chopped green onions (dark green parts only) to the sauce and blend in the food processor with the tomatillo mixture. Proceed as directed from there!