Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: About 2 cups of sauce
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 3 to 4 cloves garlic, minced
- 1 to 2 jalapeños or serrano peppers, seeded and chopped (adjust based on desired heat)
- 4 to 5 medium tomatillos, husked and rinsed (about 500 grams)
- 1/2 cup fresh coriander (leaves and tender stems)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano (Mexican oregano if available)
- 1 cup chicken or vegetable broth
- 1 tablespoon lime juice (freshly squeezed)
- Salt and black pepper to taste
Instructions
1. Prepare the Tomatillos
Peel off the papery husks and rinse the tomatillos to remove any sticky residue. Quarter them for faster cooking. If using canned tomatillos, drain and rinse them well.
2. Sauté Aromatics
Heat olive oil in a saucepan over medium heat. Add the chopped onion and sauté for about 3 to 4 minutes until soft and translucent. Stir in the garlic and chopped jalapeños or serranos. Cook for another 1 to 2 minutes until fragrant.
3. Cook the Tomatillos
Add the tomatillos to the saucepan. Sauté for a couple of minutes, then pour in the chicken or vegetable broth. Add the cumin and oregano. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 10 minutes, or until the tomatillos are soft and have turned from bright green to a muted olive colour.
4. Blend the Sauce
Carefully transfer the mixture to a blender or use an immersion blender directly in the pot. Add the fresh coriander and lime juice. Blend until the sauce is smooth and creamy.
If the sauce is too thick, you can thin it out with a little extra broth or water. Taste and adjust seasoning with salt and pepper as needed.
Tip: Allow the sauce to cool for a few minutes before blending if using a traditional blender to avoid steam buildup.
5. Simmer for Extra Depth
For even more flavour, return the blended sauce to the pan and simmer it uncovered for an additional 5 to 10 minutes. This helps concentrate the taste and improves the texture.
Serving Suggestions
- Use it to smother chicken or beef enchiladas.
- Add it to shredded chicken or pork for tacos or burritos.
- Spoon it over grilled meats or roasted vegetables.
- Mix it with rice or beans for a flavourful side dish.
Storage Tips
- Refrigerator: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze in portioned containers or freezer bags for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
Recipe Variations
- Roasted Version: For deeper flavour, roast the tomatillos, onions, garlic, and peppers in the oven at 200°C (400°F) for 15 to 20 minutes before blending.
- Mild Version: Use fewer jalapeños or replace with a mild green chilli.
- Creamy Twist: Add a splash of cream or coconut milk after blending for a richer sauce.
This homemade Green Enchilada Sauce is vibrant, tangy, and just the right amount of spicy. Once you try it, you will never go back to store-bought again.