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.
Servings: 8 servings
Calories: 28kcal
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.
Video
Notes
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.
Nutrition
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