Green Enchilada Sauce
Make Green Enchilada Sauce for bright, roasted tomatillo flavor; quick, versatile, and perfect for enchiladas or tacos.
Ingredients
- 1 pound tomatillos, about 7 to 8 medium
- ½ medium white onion, sliced into wedges
- 2 jalapeño peppers, stemmed
- 1 garlic clove
- 1½ teaspoons avocado oil, plus more for drizzling
- ½ teaspoon sea salt, plus more for sprinkling
- ⅛ teaspoon onion powder
- ¼ cup fresh cilantro
Instructions
Step 1: Prepare and arrange for roasting
Preheat the oven to 450°F and line a rectangular baking sheet with parchment paper. Remove the papery husks from the tomatillos, rinse each to lift the tacky residue, and pat them dry so they glisten but aren’t wet. Arrange the tomatillos on the parchment with the sliced white onion wedges and one stemmed jalapeño, spacing everything so air can circulate. Drizzle the measured avocado oil into a small glass jar and keep a tiny ceramic bowl of sea salt nearby for seasoning — you’ll use your hands to rub the oil and salt onto the tomatillos and onion so each piece is evenly coated before roasting.
Step 2: Roast until soft and bursty
Slide the parchment-lined baking sheet into the oven and roast for 25 to 35 minutes, watching for the tomatillos to soften, blister, and become bursty with slightly caramelized edges while the onion wedges turn translucent and lightly browned. The jalapeño on the sheet will darken and soften, lending a smoky heat to the mix; remove the pan when the vegetables are tender and aromatic. Let the roasted pieces rest briefly on the baking sheet so they lose excess steam and concentrate their juices and charred sweetness.
Step 3: Blend into a smooth, vibrant sauce
Transfer the hot roasted tomatillos, onion, and roasted jalapeño into a blender pitcher, then add the remaining raw jalapeño, a peeled garlic clove, the remaining avocado oil from the jar, sea salt, and a pinch of onion powder. Pulse and then blend until the mixture is smooth and slightly thick, a vivid glossy green with tiny suspended flecks. Add the rough-chopped fresh cilantro and blend again just until the herb is incorporated, leaving very fine green specks that give the sauce texture and freshness.
Step 4: Jar, taste, and store or serve
Spoon the finished enchilada verde into a shallow rectangular serving container or an airtight jar, drizzle a whisper of avocado oil across the top for sheen, and sprinkle a few cilantro leaves for garnish. Taste and adjust salt if needed. Use the sauce immediately on enchiladas or cover and refrigerate in an airtight container for up to four days, allowing the flavors to mellow.
Notes
- Roast the tomatillos until they are blistered and slightly caramelized for best flavor.
- Use one roasted and one raw jalapeo to balance smoky and bright heat.
- Adjust salt after blending; flavors meld after resting.
- Freeze in small portions for up to three months.
- If sauce is too thick after chilling, thin with a teaspoon of water or oil.