Green Enchilada Sauce with Roasted Chiles and Tomatillos Recipe

I recently made Green Chicken Enchiladas. I used some purchased green enchilada sauce but I wanted to try to develop a recipe myself instead. It’s always better when it’s homemade!

24Bite Recipe: Green Enchilada Sauce with Roasted Chiles and Tomatillos Recipe by Christian Guzman

Identifying Chile Peppers

24Bite: Mexican chile peppers: Arbol, Pasilla, Guajillo, Poblano, Habanero, Jalapeno by Maxim Tatarinov via 123rf.com

The primary pepper in this green enchilada sauce is the Poblano Pepper. It’s the large pepper shown in the image above and is about the size of a typical green bell pepper. It isn’t hugely spicy on the spice scale so any heat to your sauce will be added with the jalapeño.

24Bite Recipe: Green Enchilada Sauce with Roasted Chiles and Tomatillos Recipe by Christian Guzman

To begin this recipe, you will roast your poblanos. I cut them in half and placed them on a sheet pan with parchment paper with skin side up. You can see the difference in size in the image above, with all the Poblanos being in front and the Jalapeños there in the back.

I’m not a fan of very spicy food so I used only two jalapeño peppers and I removed all of its seeds and membranes, which is where you’ll find most of that heat.

Once the roasted peppers are cooled about 10 minutes, you can remove the skin which will now look like a thin plastic film. It’s not really plastic, of course. You peel that off and discard.

24Bite Recipe: Green Enchilada Sauce with Roasted Chiles and Tomatillos Recipe by Christian Guzman

If you prefer more spice, try using a different pepper until you get the taste you like. Anaheims are popular without a tremendous amount of heat. For more heat, serranos and, of course, habaneros are popular. Chipotle and ghost peppers are showing up a lot. Ghost peppers, wow! I don’t even want to think about it.

My mom has taught me to appreciate the taste of the sauce rather than it having so much heat that all you feel is the heat, but I know people have different levels of pepper heat resistance. Mine is just really low. ha!

What are Tomatillos?

24Bite: Ingredients for Salsa Verde sauce: tomatillos, onion, Jalapeno peppers and garlic, cilantro by Maxim Tatarinov via 123rf.com

Tomatillos are small fruits that are covered with a papery husk. That may sound strange at first, but hey, corn is also in a husk and there’s no problem there, right?! Once you peel off the husk, clean off the sticky residue from the fruit before you use it in your recipes. It looks just like a baby green tomato, but it’s not really a tomato.

A tomatillo, just like a tomato, can be eaten raw, chopped in a salad. You can roast them too. Be aware that it will pretty much disintegrate when you roast them so don’t try it on a cookie sheet without raised sides. They could burst and run over into your oven. I didn’t roast them for this recipe, but you could. Just be very careful not to make a mess when you’re transferring from sheet pan to the stock pot.

The tomatillo is a little tart, but not spicy like a pepper. It’s kind of a citrus-y sort of tart. Cooking it gives it a more mellow taste and roasting will bring out the sweet tones through caramelization.

24Bite Recipe: Green Enchilada Sauce with Roasted Chiles and Tomatillos Recipe by Christian Guzman

Canning for Shelf Stability

I didn’t preserve these jars of sauce, but you can, if you like. I ended up with three pints and I just put them in the freezer. But, if you want to can them, be sure to use a pressure canner and can them at 10 pounds of pressure for 55 minutes, or according to your manufacturer’s instructions.



Print Recipe
5 from 1 vote

Green Enchilada Sauce with Roasted Chiles and Tomatillos

A delicious, mild Mexican chile verde sauce, perfect for enchiladas or eaten with tortilla chips. Increase or decrease to your favorite level of spicy heat by changing the peppers.
Prep Time25 mins
Cook Time1 hr 10 mins
Cooling Time30 mins
Total Time2 hrs 5 mins
Course: Sauce
Cuisine: Mexican, Tex-Mex
Keyword: Chile, Garlic, Jalapeño, Onions, Poblano
Servings: 24 1/4 cup servings
Calories: 33kcal

Equipment

  • Large Sheet Pan
  • Parchment Paper
  • Stock Pot
  • Immersion Blender or Standing Blender

Ingredients

  • Cooking Spray
  • 2 pounds Poblano Peppers about 7 or 8
  • 2 Jalapeño pepper
  • 2 tablespoons Olive Oil
  • 1 pound Tomatillo about 8 or 9
  • 1 large Onion chopped
  • 1 whole Garlic Bulb minced
  • 3 cups Water
  • 1 teaspoon Cumin
  • 1 teaspoon Salt
  • Juice of One Lime
  • 1/4 cup Cilantro chopped

Instructions

  • Preheat oven to 400°.
  • Wash and dry all peppers. Cut in half lengthwise. Remove stems, seeds and membranes.
  • Place parchment paper on large sheet pan and spray with cooking spray.
  • Place peppers with skin side up and place in preheated oven. Cook for 30 to 40 minutes until it looks like the skin is charred.
  • Remove from oven, place in a bowl and cover with plastic wrap for 10 minutes. Let them cool a little bit more if they're still too warm to the touch.
  • Carefully remove the thin plastic-y looking skin and chop the peppers.
  • Remove husks from tomatillos and wash to remove the sticky residue. Dry then chop.
  • In a stock pot, over medium heat, add olive oil, onions, garlic, chopped peppers and chopped tomatillo.
  • Cook until onions are a little transparent and fragrant, about 10 minutes.
  • Add water, cumin and salt. Continue cooking, stirring occasionally, for about 30 minutes, until tomatillos are completely soft.
  • Remove from heat and allow to cool for 30 minutes. Add lime juice and chopped cilantro. Stir well.
  • Using an immersion blender, blend well. If using a standing blender, blend about a pint at a time. Makes 3 pints.
  • If you would like to can (preserve) for shelf stability, use a pressure canner at 10 pounds pressure for 55 minutes, or according to manufacturer's instructions.

Notes

1 pint is perfect for my Green Chicken Enchiladas.

Nutrition

Calories: 33kcal

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24Bite Recipe: Green Enchilada Sauce with Roasted Chiles and Tomatillos Recipe by Christian Guzman
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Basil and Spinach Pesto Recipe

There is nothing quite like the taste of fresh basil pesto, especially when you grow the basil yourself!

24Bite Recipe: Basil and Spinach Pesto Recipe by Christian Guzman

Here is the magnificent basil-making Aerogarden. Because I *love* basil so much, this will be going year-round if I can.

The Aerogarden is a water based system so there is no messy soil and it has its own grow light which means we can grow anywhere, anytime.

24Bite Recipe: Basil and Spinach Pesto Recipe by Christian Guzman

It only takes four weeks to go from placing the seeds to a bounty of basil.

24Bite Recipe: Basil and Spinach Pesto Recipe by Christian Guzman

We harvest the basil before it flowers. It can get bitter once it flowers. And, I feel the same way about spinach. I always use baby spinach leaves instead of regular spinach leaves which can also be very bitter.

There wasn’t enough basil to make a full 8 ounces of leaves so I supplemented with spinach leaves.

I cut all the leaves from the tough stems before processing. You don’t want the stem in your pesto. It’s not going to break down as quickly as the leaves and I wasn’t ready for all that roughage. There is such a thing as too much fiber! I draw the line at stems.

As you can see, the pesto is a nice bright green, unlike the darker color when you buy it in a jar. That’s the difference between fresh, raw pesto and the pesto that is cooked for preservation in the jar. Such a beautiful color and it adds such a pleasant touch to any dish when the color is so bright.

24Bite Recipe: Basil and Spinach Pesto Recipe by Christian Guzman

I literally ate several spoons of this by itself before reluctantly putting it in the jar and putting it in the refrigerator. I plan on using half of it with pasta and diced chicken. I’ll use the other half as the sauce on a pizza. Yum!

Print Recipe
5 from 1 vote

Basil and Spinach Pesto Recipe

There is nothing quite like the taste of fresh basil pesto, especially when you grow the basil yourself!
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Course: Sauce, Side Dish
Cuisine: Italian
Keyword: Basil, Pesto, Spinach
Servings: 14 servings
Calories: 130kcal

Equipment

  • Food processor

Ingredients

  • 1/2 cup Pine nuts
  • 8 ounces Basil and Baby Spinach leaves washed and pat dry
  • 1/2 cup Olive Oil extra virgin
  • 1 cup Parmesan cheese shredded
  • 1/2 teaspoon pepper ground

Instructions

  • Place the chopping blade in the food processor and process the pine nuts until finely chopped.
  • Add enough basil and spinach leaves to fill the processor bowl and process until finely chopped. Continue adding more leaves to bowl to process further, until all leaves are in the bowl and processed.
  • Remove the pusher from the sleeve at the top of the processor and while the blade is still processing, slowly pour in the olive oil.
  • Add Parmesan cheese and pepper and pulse lightly until well mixed.

Notes

You can use all basil (or all spinach) in this recipe, if you prefer. The spinach is added only to supplement and bring the measurement up to the eight ounces total.
This recipe makes about 14 ounces of pesto. Calorie count is by ounce (two tablespoons).

Nutrition

Calories: 130kcal

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24Bite Recipe: Basil and Spinach Pesto Recipe by Christian Guzman
24Bite Recipe: Cooking with Christian Guzman