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5 from 5 votes

Tomatillo Enchilada Sauce

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. 
Prep Time10 mins
Cook Time10 mins
Cool Time10 mins
Total Time30 mins
Course: Appetizer, Side Dish
Cuisine: Gluten Free, Mexican
Diet: Gluten Free
Servings: 8 servings
Calories: 28kcal


  • 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)


  • 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.



Recipe produces 2 cups of sauce. Each serving is 1/4 cup.

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.
** Nutritional information is an estimate and may vary.


Serving: 1serving | Calories: 28kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 216mg | Fiber: 2g | Sugar: 3g | Vitamin A: 229IU | Vitamin C: 27mg | Calcium: 11mg | Iron: 1mg