Roasted Green Tomatillo Enchilada Sauce

5 from 1 vote

Roasted Green Tomatillo Enchilada Sauce

Homemade Roasted Green Tomatillo Enchilada Sauce is way better than store-bought and super easy to make. Start by charring the vegetables in the oven, then blend together with herbs and spices for that fresh Mexican flavor. Make several batches at once and pop some in the freezer so you always have this verde enchilada sauce on hand for a quick dinner!

Prep Time5

Cook Time20

Total Time25

Course: Dinner

Cuisine: Mexican

Servings: Cups

Calories: 28kcal

Author: Borrowed Bites

Ingredients

1 onion
1⅓ lbs tomatillos
3 poblano peppers
1 tablespoon garlic, chopped
½ teaspoon cumin
1-2½ tsps sugar
Salt and pepper to taste
½ cup cilantro

Instructions

Preheat oven to broil. Line baking sheet with foil and lightly spray with oil.
Chop onion into large chunks. Remove husks and stems from tomatillos. Rinse sticky residue off and dry. If they are large cut in half. Halve poblanos and remove stem and seeds.
Arrange vegetables on pan. Place poblanos and any cut tomatillos cut side down. Broil 4-6 inches from broiler for 5-10 minutes until deeply charred and softened. Rotate pan halfway through.
Remove poblanos from pan and use a paper towel to remove the skin (see picture).
Transfer all the vegetables and accumulated juices to a food processor. Add in the garlic, cumin, and cilantro. Process until desired texture is reached. Season with salt and pepper. Add sugar a ½ teaspoon at a time until desired flavor is reached.

Notes

Tips & Tricks

Make sure the vegetables are really blistering but not burnt.
If the sauce is a little bit bitter, add a half a teaspoon of sugar at a time until the bitterness is gone, but it doesn’t taste sweet.

Freezer Instructions

Once blended place in freezer safe container for up to 6 months.

Nutrition