This homemade green enchilada sauce recipe is a simple, flavorful way to make dinner a little more delicious! It’s full of veggies and also vegan, gluten, and dairy-free.
- 1 lb. Tomatillos
- 3 large poblano peppers
- 1–3 large jalapeños, seeded
- 5–6 cloves of garlic
- 2–3 Tbsp. olive oil
- 1/2 cup fresh cilantro leaves
- 2 4 oz. cans of green chilis
- 1–2 tsp. salt, to taste
- 1 cups veggie or chicken broth
Begin by preheating your oven to 450°. Assemble all of your ingredients and wash the fresh produce well.
Chop the tomatillos, poblano, and jalapeño peppers into pieces about 1 1/2″-2″.
Spread the chopped vegetables along with 5-6 cloves of garlic on a large baking sheet in a single layer. Drizzle them with olive oil and sprinkle generously with sea salt.
Roast them for about 30 minutes, or until the vegetables have browned and look a little shriveled. This could take more or less time, depending on the size of your veggies.
Once the vegetables have been roasted, allow them to cool.
Add the roasted peppers, tomatillos, and garlic to the jar of your blender or food processor along with the cilantro leaves, canned green chilis, and broth. Blend them until they are a smooth sauce.
Salt the enchilada sauce, then blend it in and taste to see if you like the flavor. Add more salt until you like it.
Store the enchilada sauce in an airtight container in your refrigerator or freezer until you are ready to use it.