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!
Servings: 4 Cups
- 1 onion
- 1⅓ lbs tomatillos
- 3 poblano peppers
- 1 tbsp garlic, chopped
- ½ tsp cumin
- 1-2½ tsps sugar
- Salt and pepper to taste
- ½ cup cilantro
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.
Tips & Tricks
Once blended place in freezer safe container for up to 6 months.
- 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.
Calories: 28kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 205mg | Fiber: 2g | Sugar: 4g | Vitamin A: 214IU | Vitamin C: 31mg | Calcium: 10mg | Iron: 1mg