Green Enchilada Sauce

🥄 Ingredients

• 4 Anaheim peppers
• 1 tablespoon olive oil
• ½ pound tomatillos, (husked, rinsed, and halved)
• 1 yellow onion, (roughly chopped)
• 1 jalapeño, (seeded and stemmed, roughly chopped)
• 4 garlic cloves, (roughly chopped)
• 1 cup vegetable broth
• ⅓ cup packed cilantro, (optional)
• 2 tablespoons lime juice ((about 1 lime))
• 1 teaspoon kosher salt, (plus more to taste)
• ½ teaspoon ground cumin
• ½ teaspoon Mexican oregano

👨‍🍳 Instructions

1. 1

   Line a large baking sheet with aluminum foil and place the Anaheim peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on.

2. 2

   Broil for 5 minutes per side until the skin is blistered and black.

3. 3

   Remove them from the oven and cover them with an additional piece of aluminum foil for 5 minutes to soften the pepper skins.

4. 4

   Peel the charred skin off the peppers using your hands or a butter knife, getting as much of the charred skin off as you can.

5. 5

   Make a vertical slit on the pepper and scoop out the ribs and seeds. Set aside.

6. 6

   Heat the olive oil in a large skillet over medium-high heat. Add the tomatillos, onion, jalapeño, and garlic. Cook for 10 minutes until the tomatillos start to soften and the onions begin to caramelize.

7. 7

   Transfer the cooked vegetables and roasted peppers to a large blender. Add the broth, cilantro (if using), lime juice, salt, cumin, and oregano and blend until completely smooth. Taste and season with more salt if necessary.

8. 8

   Serve immediately or store in a jar and refrigerate for up to 5 days.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.