🥄

Green Enchilada Sauce

Course
Dressing/Sauce
Servings

4 Cups

Tips & Tricks:

  • 🔪 This sauce can be made up to 5 day ahead and refrigerated. Or freeze for up to 3 months.
  • 🥄 This sauce is basically a savory green salsa, so it’s great on so many things! Anything you would add salsa or hot sauce to, add this sauce instead.

Ingredients:

  • 3 poblano peppers, keep whole
  • 1 large onion, each half quartered
  • 1 lb tomatillos, husks removed
  • 1-2 Serrano peppers, keep whole
  • 3 medium cloves garlic, keep whole
  • 2 cups chicken or vegetable stock
  • 1 cup loosely packed picked fresh cilantro leaves and fine stems
  • salt and pepper to taste

Directions:

  1. Broil Veg
    1. Adjust oven shelf to 8 inches below element and preheat broiler to high.
    2. Place poblanos, onion, tomatillos, serranos, and garlic on a foil-lined rimmed baking sheet.
    3. Place under broiler and broil, turning vegetables occasionally, until all the veg is softened and lightly charred, about 20 minutes. But set a time to check every 5-10 minutes and pull charred veg as needed. Garlic goes quick, then the serranos, onion, poblanos, and finally tomatillos.
    4. Transfer tomatillos, onion, garlic, and any juices that have accumulated on the pan to a dutch oven or large pot. Serranos go on a separate plate so you can add in gradually depending on how spicy you want your sauce. And the poblanos go in a bowl, covered with plastic wrap so the skins can steam off.
  2. Mix Sauce Ingredients
    1. Add stock to the bowl with the poblanos and peel poblanos while submerged in stock. I usually wear gloves whenever I am peeling or deseeding peppers. Tear open the flesh and pull out the stem and seeds and peel the chard skin and leave it right in the stock. Add the peeled flesh to the pot with the tomatillos.
    2. Strain the stock through a fine mesh strainer into the pot with the tomatillo/pepper mixture. Discard skins and seeds.
    3. Add cilantro to the pot.
    4. Add 1/2 to 1 serrano at a time.
    5. Using an immersion blender, puree mixture into a chunky sauce. You can also add everything to a blender to puree.
    6. Season to taste with more serranos and salt and pepper.

Reheat Options

  1. Defrost if frozen.
  2. Sauce can be enjoyed right out of the fridge, or warmed in the microwave for 30 seconds - 1 minute.