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
Servings: 24 1/4 cup servings
- 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
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.