Green Enchilada Sauce
A flavorful and vibrant green enchilada sauce that is perfect for topping enchiladas or as a dip. This recipe serves 4 people.
- Prep Time: 10 min
- Cook Time: 15 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ pound fresh tomatillos, husked and rinsed
- ½ onion, chopped
- 1 cloves garlic, minced
- ½ jalapeño pepper, chopped (seeds removed for less heat)
- ½ 1/2 cup chopped fresh cilantro
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ cup vegetable broth
- ½ tablespoon olive oil
Instructions
- Preheat the broiler in your oven.
- Place the tomatillos on a baking sheet and broil for about 5-7 minutes until they are charred and softened.
- In a blender or food processor, combine the broiled tomatillos, onion, garlic, jalapeño, cilantro, cumin, and salt. Blend until smooth.
- In a saucepan, heat olive oil over medium heat. Pour in the tomatillo mixture and cook for about 5 minutes, stirring occasionally.
- Add vegetable broth to the saucepan and simmer for another 5 minutes until the sauce thickens slightly.
- Taste and adjust seasoning if needed.
- Use the green enchilada sauce for enchiladas, as a dip, or as a sauce for various dishes.
Nutritional Estimates
Per serving · 2 servings total
| calories | 70 |
|---|---|
| protein | 1g |
| carbohydrates | 9g |
| fat | 4g |
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