What ingredients do I need to make green enchilada sauce from scratch?

To make green enchilada sauce, you’ll need tomatillos, poblano peppers, jalapeno or serrano peppers (for heat), garlic, onion, fresh cilantro, lime juice, and seasonings like cumin and salt. Roasting the tomatillos and peppers before blending will add a smoky depth to the sauce that beats store-bought versions.

How can I adjust the spiciness of green enchilada sauce?

You can control the heat by varying the types and amounts of peppers. For more heat, add extra jalapenos or a habanero pepper. To tone it down, omit the serranos and jalapenos and rely on milder poblano peppers, which still give great flavor without much heat.

How long does homemade green enchilada sauce last, and how should I store it?

Homemade green enchilada sauce can be stored in an airtight container in the refrigerator for up to one week. For longer storage, freeze it in freezer-safe containers or ice cube trays for up to three months, then thaw as needed.

Can I use green enchilada sauce for dishes other than enchiladas?

Yes, green enchilada sauce works well as a topping for tacos, burritos, grilled chicken, or as a base for soups and stews. Its tangy, roasted flavor adds brightness to many Mexican and Tex-Mex dishes beyond just enchiladas.

How much green enchilada sauce does a typical recipe yield?

Most green enchilada sauce recipes produce about 6 cups of sauce, which is enough for approximately 12 to 16 enchiladas depending on how much sauce you use per dish. This makes it suitable for meal prep or feeding a family gathering.

Green Enchilada Sauce Recipe For Authentic Homemade Flavor

Name: Green Enchilada Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
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 (or vegetable broth as a substitute); – Juice from 1 lime

Description

🌶️ This Green Enchilada Sauce brings authentic Mexican flavor to your dishes with a fresh, tangy, and slightly spicy profile.
🍅 Roasting the tomatillos and peppers intensifies the taste, making homemade enchiladas far superior to store-bought sauces.

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 (or vegetable broth as a substitute)

– Juice from 1 lime

Instructions

1-Preheat the oven: Preheat the oven to 350°F (175°C).

2-Prepare tomatillos: Remove the dry husk from the tomatillos, rinse, and halve them. Place cut side down on a lightly oiled baking sheet.

3-Prepare peppers and garlic: Slice the peppers in half lengthwise; remove the inner seeds and membranes from the poblanos. Place all peppers and garlic cloves on the baking sheet with the tomatillos.

4-Roast: Roast in the oven for 20 to 30 minutes until skins of peppers are charred.

5-Cool and peel: Remove from oven and allow to cool slightly. Peel skins from roasted peppers if preferred.

6-Blend ingredients: Add roasted tomatillos, peppers, and garlic cloves to a food processor.

7-Add spices: Add cilantro, cumin, chili powder, salt, and pepper; blend until combined.

8-Add liquids: Pour in chicken broth and lime juice, processing until smooth.

9-Simmer the sauce: Transfer sauce to a pot and simmer for 5 to 10 minutes to fully develop the flavors.

Notes

🌿 Adjust ingredient amounts to taste, such as lime juice or herbs.
🔥 For more heat, increase jalapeno or serrano peppers; omit for milder sauce.
❄️ Sauce keeps refrigerated for up to five days and freezes well up to six months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Sauce
Method: Roasting and blending
Cuisine: Mexican

Nutrition

Serving Size: 1/2 cup
Calories: 83
Sugar: 7g
Sodium: 73mg
Fat: 2g
Saturated Fat: 1g
Unsaturated Fat: Not specified
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg

Keywords: green enchilada sauce,homemade sauce,Mexican sauce,tomatillo sauce