Easy Green Enchilada Sauce

Name: Saus Enchilada Hijau Mudah
Total time: 30 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 2 tsp avocado oil ((optional, for greasing baking sheet)); 1/2 lb tomatillos, husks removed and rinsed; 3 medium poblano peppers, halved lengthwise, stems and seeds removed ((or sub green bell pepper)); 1/2 small white or yellow onion, cut into large wedges; 2 medium jalapeños, halved lengthwise, stems and seeds removed; 6 cloves garlic, peeled and left whole; 3/4 cup vegetable broth ((or store-bought)); 1 Tbsp lime juice; 1/2 tsp sea salt

Vibrant, savory green enchilada sauce with roasted tomatillos! Perfect for topping enchiladas, tacos, and more. Just 30 minutes and 8 ingredients required!

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium 👁️ 6 views

👨‍🍳 Start Cooking

Foto: Minimalist Baker — Minimalist Baker

Ingredients

6 servings

2 tsp avocado oil ((optional, for greasing baking sheet))
1/2 lb tomatillos, husks removed and rinsed
3 medium poblano peppers, halved lengthwise, stems and seeds removed ((or sub green bell pepper))
1/2 small white or yellow onion, cut into large wedges
2 medium jalapeños, halved lengthwise, stems and seeds removed
6 cloves garlic, peeled and left whole
3/4 cup vegetable broth ((or store-bought))
1 Tbsp lime juice
1/2 tsp sea salt

Steps

Preheat the oven to 450 degrees F (230 C) and set out a baking sheet. Option to lightly grease the baking sheet with avocado oil for easier cleanup.
To the baking sheet, add whole tomatillos (husks removed), poblanos (cut side down), onion wedges, and jalapeños. Place the whole garlic cloves underneath one of the poblano pepper halves. Bake for 15-20 minutes, flipping with tongs halfway through, or until browned and bubbly. Remove from the oven and let cool slightly.
Once cool enough to handle, add to a high-speed blender along with vegetable broth, lime juice, and salt. Blend until well combined. Taste and adjust as needed, adding more lime juice for acidity, jalapeño for heat, or salt for overall flavor.
Use right away or save for later. Delicious on enchiladas, in a tofu scramble, or on chilaquiles!
Best when fresh as it will thicken after chilling (just stir and add a bit of water or lime juice if needed to thin). Store leftovers covered in the refrigerator for up to 4-5 days or in the freezer for up to 1 month.