Learn how to make your own delicious green enchilada sauce.
Homemade roasted green enchilada sauce has just the right amount of heat and tang without added preservatives. With it’s unique smokey flavor it makes for an excellent addition to your favorite Mexican dishes and dips. It really takes things to a new level and brings the party to your mouth! Once you make this green enchilada sauce you will never want to go back to store bought.
The main ingredients for this recipe are peppers and tomatillos so it’s a great recipe to make in late summer and early Fall when these ingredients go on sale. You can make a batch or two then can it for later using canning jars and a water bath method. If you’re not a “canner” you can always quarter the recipe and make it fresh for each meal. This recipe will yield 12 cups or 6 pints of sauce. 🙂
Homemade roasted green enchilada sauce
- – 4 lbs tomatillos husked and quartered
- – 10 garlic cloves
- – 3-4 pasilla anaheim or pablano peppers, halved and seeded
- – 2-3 green bell peppers halved and seeded
- – 3 jalapeno peppers halved and seeded (for more heat do not seed)
- – 3 serrano peppers halved and seeded (for more heat do not seed)
- – 2 small or 1 medium onion quartered (about 1.5-2 cups)
- – 2-3 T. olive oil
- – 4 cups chicken stock
- – 2 T. cumin
- – 2 T. sugar add more if needed
- – 1 bunch cilantro finely chopped
- – salt and pepper to taste start with 1 teaspoon salt and add more if needed
Preheat oven to 450 degrees. Place halved and seeded peppers, garlic cloves (do not peel), tomatillos and onion quarters onto baking sheet lined with tin foil. Roast in the oven for 45 minutes or until pepper skins are blackened. Place in air tight container to cool. Once cooled enough to handle, peel tough skin off. Squeeze garlic cloves out of their skin. Put all peeled and roasted vegetables in the blender and puree. Pour blended mixture into a large pot. Add chicken stock, cumin, sugar, salt and pepper to pot and simmer for 15 to 20 minutes. Turn heat off and add fresh chopped cilantro. Use your preferred canning method to can. Or store in the refrigerator until ready to use. Keeps in the fridge up to one week.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
This recipe is truely delicious. You can serve with tortilla chips, add to a chicken tortilla soup or use it to make some really delicious green chicken enchiladas!
What’s your favorite way to use green enchilada sauce?