Fire-Roasted Green Enchilada Sauce
This green enchilada sauce is made from scratch with roasted tomatillos and green chiles. Broiled until smoky, then blended with fresh cilantro, lime, and spices, it’s tangy, flavorful, and the perfect green sauce for enchiladas and more!
Servings: 8 servings
Calories: 25kcal
Equipment
- Sheet Pan
Ingredients
- 4 Anaheim peppers
- 2 poblano peppers
- 2 jalapeno peppers
- ½ pound tomatillos husks removed, halved
- ½ white onion roughly chopped
- 3 cloves garlic
- 1 cup vegetable broth
- 2 Tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon Mexican oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Turn on the oven broiler or preheat to 500°F. Line a sheet pan with foil or parchment paper for easy cleanup.
- Place peppers and tomatillos on the prepared baking sheet in a single layer. Broil for 4 minutes, then carefully flip and broil for another 4 minutes, or until the skins are blistered and charred.
- Add the tomatillos directly to the blender. Transfer the roasted peppers to a large mixing bowl. Cover the bowl tightly with foil or a lid, and let the peppers steam for 10 minutes. This helps loosen the skins for easier peeling.
- Once the peppers have cooled enough to handle, peel off the charred skin from each pepper using your fingers or a paper towel. Discard the skins and stems. Slice peppers in half to remove seeds, if desired.
- Add the peeled peppers to the blender with the roasted tomatillos. Add onion, garlic, vegetable broth, cilantro, lime juice, and seasonings to the blender. Blend until the sauce is smooth.
Notes
- Try this sauce with my Green Chile Chicken Enchiladas.
- If you don't have a broiler, you can roast the peppers and tomatillos on the highest heat setting of your oven or over an open flame on the stove or grill.
- You want to char and blister the peppers without fully blackening them. Monitor the peppers under the broiler so they don't burn and turn bitter.
- Store the sauce for up to 4 days in an airtight container in the fridge. You can also freeze the sauce for up to 3 months.
Nutrition
Calories: 25kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.04g | Sodium: 504mg | Potassium: 96mg | Fiber: 2g | Sugar: 3g | Vitamin A: 216IU | Vitamin C: 34mg | Calcium: 12mg | Iron: 0.3mg
