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Tomatillo Enchilada Sauce

Tomatillo Enchilada Sauce Recipe

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 42
Ingredients Method Notes

Ingredients
  

  • 1 lb tomatillos, husked, rinsed, and halved
  • 1/2 small white onion, cut into two thick slabs
  • 2 garlic cloves, peeled
  • 1 jalapeño pepper, stemmed and halved lengthwise
  • 1 tbsp vegetable oil
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 cup fresh cilantro leaves, packed
  • 1/2 cup water or light broth

Method
 

  1. Preheat the broiler. Toss tomatillos, onion, garlic, and jalapeño with the oil and arrange cut side up on a baking sheet. Broil 5 to 6 minutes until charred and soft.
  2. Transfer the roasted vegetables and any juices to a blender. Add the salt, cilantro, and water. Blend until completely smooth.
  3. Pour the sauce into a saucepan and bring to a simmer over medium heat. Cook 5 minutes, stirring occasionally, until thickened and the color deepens.
  4. Taste and adjust salt. Ladle over enchiladas and serve hot.

Notes

For a super smooth sauce, strain it through a fine-mesh sieve after blending. The sauce is naturally vegan and gluten-free, and it freezes well for up to 3 months.