Chili Pepper Madness

April 23, 2015

Homemade Green Enchilada Sauce with Roasted Tomatillos

Homemade Green Enchilada Sauce with Roasted Tomatillos Homemade Green Enchilada Sauce with Roasted Tomatillos

You know what I love about a good green enchilada sauce? It's the combination of roasted tomatillos and roasted chili peppers. Tomatillos are staple Mexican ingredients and they're easy to cook with. While they look just like little green tomatoes, with a papery our layer that you must peel away, they have a different taste and are quite different from the tomatoes you're used to. You can eat tomatillos raw, but they are so good when roasted and blended up, especially with other staple Mexican ingredients, like the chili pepper and all those outstanding seasonings.

Patty and I get a little excited about making homemade sauces from scratch because they taste so much more personal. You can customize a recipe to your personal preference that particular day. In the mood for more garlic? Toss in a couple more cloves. I usually do! Want some extra heat? How about a couple more serrano peppers, or maybe even a habanero or two? Yes! Want to keep it milder? Omit the serranos and even the jalapenos if those are too hot for you, and focus on the poblano peppers, which are outstanding peppers in their own right, especially when roasted.

This green enchilada sauce recipe is an alternative to the more traditional red enchilada sauce. I recently did a One-Pot Enchilada Casserole (called it a stew) that you can check out with a very simple red enchilada sauce recipe. Some people are hard core one way or the other, green or red, though we like them both. We're not picky!

As a variation, squeeze in a bit of lime juice for a fresh citrus blast. Use this with your next enchilada recipe, of course, but it has other uses, too. Think soups, stews, and casseroles. I like a good multi-purpose sauce. Enjoy!

Homemade Green Enchilada Sauce with Roasted Tomatillos

Ingredients

  • 1 pound tomatillos
  • 4 cloves garlic
  • 2 jalapeno peppers
  • 2 poblano peppers
  • 2 serrano peppers
  • 2 tablespoons chopped cilantro
  • ½ tablespoon cumin
  • 1 tablespoon spicy chili powder
  • Salt and pepper to taste
  • 2 cups chicken broth

Cooking Directions

  1. Preheat oven to 350 degrees.
  2. Peel and rinse the tomatillos. Chop them in half and set them skin sides up onto a lightly oiled baking sheet.
  3. Slice all of the peppers in half lengthwise and set them onto the baking sheet. You might need more than one sheet. Also, remove the innards of the poblano before placing them.
  4. Add garlic to baking sheet and broil not too close to the heat source for 20-30 minutes, or until the pepper skins are nice and charred. Remove from heat and let cool.
  5. Peel the skins from the peppers, if desired, and add to a food processor with tomatillos. Squeeze the garlic from their skins and into the food processor they go.
  6. Add cilantro, cumin, chili powder and salt and pepper.
  7. Process to combine.
  8. Add chicken broth and process until smooth.

Homemade Green Enchilada Sauce with Roasted Tomatillos

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4 comments

  • Comment Link Allie April 09, 2017 posted by Allie

    Do you still need to simmer the sauce? I noticed other recipes call for raw ingredients and then simmering.

    REPLY: Allie, you can simmer if you'd like, though everything is roasted, so it will be fine to serve after you process it. -- Mike from Chili Pepper Madness.

  • Comment Link Joel January 12, 2017 posted by Joel

    I like the looks of this recipe and will make it today. Question for you: does it freeze well? It's more than I need for what I'm preparing tonight but it would be handy if it did freeze. Thank you! I'll post again when I've sampled it later on.

    REPLY: Joel, yes, this will freeze just fine for you. Best! -- Mike from Chili Pepper Madness.

  • Comment Link Ariana November 20, 2016 posted by Ariana

    Hi! About how much sauce does this make?? I'm planning on making some wet burritos with the sauce and I wanted to make sure I had enough sauce.

    REPLY: Ariana, this will make you close to 4 cups. -- Mike from Chili Pepper Madness.

  • Comment Link Nagi@RecipeTinEats April 24, 2015 posted by Nagi@RecipeTinEats

    Oooh! I've been meaning to make green enchilada sauce for AGES! Perfect prompt, thank you! :)

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