Roasted Green Enchilada Sauce
Ingredients
- 12 each tomatillos husked and rinsed
- 1 each white onion sliced
- 4-5 cloves garlic unpeeled
- 2 each poblano peppers
- 1 each jalapeño pepper
- 2 Tbsp grape seed or olive oil
- 1-2 Tbsp lime juice
- 1 each small bunch fresh cilantro 1/2-3/4 cup
- 1-2 tsp salt to taste
- 1 tsp pepper
- 1 cup low sodium chicken broth
Instructions
- Set the grill to 400F.
- On a half sheet pan, arrange the tomatillos, peppers, onions, and garlic and drizzle with the oil.
- Place the sheet pan directly on the grill grates and roast on the grill 30-40 minutes until the peppers skin has blistered and tomatillos are roasted.
- Reserve 1/2 the roasted onion, peel the garlic cloves, peppers, and remove the seeds and stems from the peppers.
- In a blender or food processor, place the remaining half onion, peeled garlic, roasted peppers, lime juice, salt and pepper and blend on low until mostly smooth.
- Add the cilantro and chicken stock and blend until desired consistency.
- Taste and adjust seasoning as desired.
- Use for enchiladas, and top the enchiladas with the remaining roasted onions.
Notes
Recipe makes 3 1/2-4 cups of sauce, enough for a large batch of enchiladas!