Enchilada Tomatillo Sauce

Ingredients

4 servings:

• 1 lb tomatillos
• 4 cloves garlic
• 2 jalapeno peppers
• 2 poblano peppers
• 2 serrano peppers
• 2 tbsp cilantro (chopped)
• 1/2 tbsp cumin
• 1 tbsp chili powder [1]
• salt and pepper to taste
• 2 cups broth
  • 2 tsp stock concentrate
• 1 lime

The precise selection of peppers isn't critical. For a hotter sauce, maybe substitute a poblano for a jalapeno, serrano, or habanero. For a milder sauce, maybe substitute a serrano for a poblano.

Directions

• Preheat oven to 425°F

• Prepare the vegetables:

  • Peel and rinse the tomatillos, then cut them in half.
  • Cut the peppers in half lengthwise and remove their seeds. The membrane is the spiciest part, so either keep it or remove it depending on your taste.
  • Break the garlic cloves out of the bulb, but leave them unpeeled.

• Coat the vegetables in oil and place them (skin side up for the peppers and tomatillos) on a baking sheet.

• Roast for 20-30 min, until the pepper skins are charred.

  • Broiling is also an option. This is faster, but requires more attention.

• Purée the tomatillos, peppers, garlic, and spices:

  • Start with just 1 tsp of the chili powder, then add more to taste.
  • You may optionally remove the skins from the peppers.
  • Squeeze the roasted garlic out of its skin.
  • A food processor works well for this step.

• Add the broth and lime juice, then continue puréeing until smooth.

• Transfer to a sauce pot and simmer for 5-10 min, to thicken.

Notes

• 2025/12/23: I tried making the sauce with 1 poblano, 4 jalapenos, 1 serrano, and 1 tbsp chili powder. It turned out too spicy for us.

Reference

https://www.chilipeppermadness.com/chili-pepper-recipes/sauces/homemade-green-enchilada-sauce-with-roasted-tomatillos/