This incredibly flavorful, homemade Tomatillo Enchilada Sauce uses roasted vegetables to highlight fresh tomatillos in a somewhat spicy salsa. The recipe is easily adaptable to suite your taste preferences and is low carb and gluten free.
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Fresh Tomatillo Enchilada Sauce is much better than store bought enchilada sauce and is so easy to make at home that there is no reason not to try it yourself. Not only is it simple to make, but it is a relatively quick sauce to prepare.
This recipe for Tomatillo Enchilada Sauce is extra flavorful thanks to the roasted vegetables and subtle spiciness. It is also naturally gluten free and low carb – so it is a healthy replacement, compared to most store-bought varieties.
This sauce uses many of the same ingredients as traditional Salsa Verde recipes and may be used in a variety of dishes, such as Instant Pot Beef Barbacoa, or as an appetizer dipping sauce. You are sure to enjoy the freshness of this easy roasted Tomatillo Enchilada Sauce.
Why This Recipe Works
Tomatillo Enchilada Sauce is very easy to make and can be prepared ahead of time, as well. It uses many of the same ingredients featured in traditional Salsa Verde recipes.
This sauce uses fresh ingredients to roast for even more flavor. The result is a delicious tomatillo sauce, which is so much more flavorful than store bought varieties.
You will discover many uses for this sauce in addition to traditional Cheesy Chicken Enchiladas. It is wonderful paired with tortilla chips, tacos, quesadillas or even with your favorite protein, like eggs or Coconut Lime Chicken!
How To Make Tomatillo Enchilada Sauce
Ingredients
Fresh ingredients will always give you the best results. For instance, bottled lime juice does not taste the same as fresh squeezed lime juice. So, whenever possible, use fresh produce.
- Tomatillos: give a bright, slightly acidic, lemon-like flavor. Choose tomatillos that are firm with the husk (the outer papery skin) still intact.
- Poblano Pepper: gives a mildly spicy and smoky flavor. Be aware that not all poblano peppers are the same. Some may have a little more spiciness than others. You need 1 large pepper or 2 medium or small peppers.
- Jalapeño Pepper: use 1 or 2 if you want your sauce really spicy. For a mild sauce, remove the seeds and membrane.
- Onion: most recipes emphasize using a white onion. I’ve made this recipe with yellow and sweet onions as well and it’s very good.
- Garlic: you can roast the garlic with the other vegetables to mellow it out, or add it in raw for added bite to your sauce.
- Cilantro: fresh is strongly recommended here.
- Lime
- Salt
The full recipe and instructions can be found in the recipe card at the bottom of this post.
Prep!
Preheat the broiler on your oven and line a baking sheet with aluminum foil.
Peel the outer papery skin off of the tomatillos and rinse the sticky residue off of the skin. Cut them in half crosswise. Peel the onion and cut in half. Reserve one half for another use. Cut the remaining half into 3-4 chunks.
Create!
Place the tomatillos on the baking sheet, cut side down. Add the poblano pepper, jalapeño pepper, onion, and garlic (still in the skin) on the same baking sheet.
Broil until the tomatillos are softened and starting to char and the poblano pepper skin chars, about 8-10 minutes, turning everything halfway.
Remove the poblano peppers from the sheet pan and place in a paper bag or cover with a clean kitchen towel. Allow everything time to cool.
Once the poblano peppers are cool enough to handle, remove the skin and the stem then cut them in half lengthwise. Remove the seeds and cut into 1-inch pieces.
Cut the stem off of the jalapeño pepper and chop into 2-3 pieces. If you want a mild sauce, cut the jalapeño in half lengthwise and remove the seeds and membrane.
Remove the skin from the garlic.
Add the tomatillos, poblano pepper, jalapeño pepper, onion, garlic, cilantro and lime to a blender or food processor.
Process until smooth. The sauce will still have a fine texture to it.
Add additional lime juice and salt to taste.
Present!
Serve with enchiladas, tacos, as a dip for chips, or as desired.
Tips and Techniques
- Use fresh produce for the best results.
- For a mild sauce, remove the seeds and membrane from the jalapeño pepper after roasting.
- Store tightly covered, in the refrigerator for up to 1 week.
FAQ’s
Can You Freeze Tomatillo Enchilada Sauce?
Yes! This tomatillo salsa freezes very well. Pour it into a freezer bag or airtight container, then place in the freezer. Consumer within 2 months for best results. To use, thaw in the refrigerator overnight, then stir well to re-blend the ingredients.
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Tomatillo Enchilada Sauce
Ingredients
- 1 pound tomatillos (husks removed, rinsed, and cut in half crosswise)
- 1 large poblano pepper (or 2 medium)
- 1 jalapeño pepper
- 1/2 onion (peeled and cut into chunks)
- 3 cloves garlic (leave in skins if roasting)
- 1/2 cup fresh cilantro (loosely packed)
- 1 lime (juiced)
- salt (to taste)
Instructions
- Preheat the broiler on your oven and line a baking sheet with aluminum foil.
- Place the tomatillos on the baking sheet, cut side down. Add the poblano pepper, jalapeño pepper, onion, and garlic (still in the skin) on the same baking sheet.
- Broil until the tomatillos are softened and starting to char and the poblano pepper skin chars, about 8-10 minutes, turning everything halfway.
- Remove the poblano peppers from the sheet pan and place in a paper bag or cover with a clean kitchen towel. Allow everything time to cool.
- Once the poblano peppers are cool enough to handle, remove the skin and the stem then cut them in half lengthwise. Remove the seeds and cut into 1-inch pieces.
- Cut the stem off of the jalapeño pepper and chop into 2-3 pieces. If you want a mild sauce, cut the jalapeño in half lengthwise and remove the seeds and membrane.
- Remove the skin from the garlic.
- Add the tomatillos, poblano pepper, jalapeño pepper, onion, garlic, cilantro and lime to a blender or food processor. Process until smooth. The sauce will still have a fine texture to it.
- Add additional lime juice and salt to taste.
Notes
Tips and Techniques
- Use fresh produce for the best results.
- For a mild sauce, remove the seeds and membrane from the jalapeño pepper after roasting.
- Store tightly covered, in the refrigerator for up to 1 week.
