Homemade Green Enchilada Sauce Recipe

🧂 Ingredients

• 1 pound tomatillos
• 4 cloves garlic
• 2 jalapeno peppers
• 2 poblano peppers
• 2 serrano peppers
• 2 tablespoons chopped cilantro
• ½ tablespoon cumin
• 1 tablespoon spicy chili powder
• Salt and pepper to taste
• 2 cups chicken broth
• Juice from 1 lime

Instructions

• 1 Preheat oven to 350 degrees.
• 2 Peel away the dry husk and rinse the tomatillos. Chop them in half and set them
  skin sides up onto a lightly oiled baking sheet.
• 3 Slice all of the peppers in half lengthwise and set them onto the baking sheet.
  You might need more than one sheet. Also, remove the innards of the poblano
  before placing them.
• 4 Add the garlic to the baking sheet and bake for 20-30 minutes, or until the
  pepper skins are nice and charred. You can also broil them, but don't set them
  too close to the heat source. Remove from heat and let everything cool a bit.
• 5 Peel the skins from the peppers, if desired, and add to a food processor with
  tomatillos. Squeeze the garlic from their skins and into the food processor they
  go.
• 6 Add cilantro, cumin, chili powder and salt and pepper. 
• 7 Process to combine.
• 8 Add chicken broth and lime juice and process until smooth.
• 9 Pour the green enchilada sauce into a pan or a pot and simmer for 5-10 minutes
  or so to let the flavors fully develop.

Nutrition Info