For years, I have been buying enchilada sauce. Always green, although for years I was totally weirded out by green sauce. It was green, so obviously it was gross. Like vegetables, ew. Except now I am totally obsessed with almost all vegetables, and if offered the chance to be healthy, and never eat them, I would not accept.
I love veggies and cookies. But not together. Unless it’s carrot cake or zucchini bread flavored cookies, or sweet potato cookies, in which case SIGN ME UP!
Anyway, my college roomie/bestie Heather always made amazing enchiladas, and I stole her recipe and started making them all the time. Always with tons of bold and spicy green sauce.
I always kind of assumed that the sauce must be healthy because, well, it’s green–how bad could it be? I mean, the store bought kind isn’t terrible, but it totally includes all those things I can’t pronounce, which sucks, and it’s expensive! In fact, I made a quart and a half for probably about the amount I’d spend on one can at the grocery store!
It’s also incredibly easy. Like, ridiculous easy. I think it took me about 30 minutes start to finish, but that includes about 20 minutes of veggie roasting time in which I got important life things done, like emptying the dishwasher. Uggghhh, I HATE emptying the dishwasher. I have to do it while cookies are chilling, or food is in the oven so that I trick myself into believing it’s part of that task, not it’s own crappy task.
The sauce came out bold, slightly spicy (you can easily adjust the spice by adding extra chiles), and fantastically thick. I hate runny sauces. I feel like I can never soak them up and get the full flavor, but this is thick, almost like a well blended salsa. In fact, I could easily just eat it with a spoon.
I know it’s barely April, but Cinco de Mayo will be here before you know it, and trust me, you don’t want to buy the canned stuff at the last minute. This stuff will keep in the fridge for at least 2 weeks (that’s how long mine’s been going strong), or you can freeze it for much longer. I made a huge batch, so I will have my own on hand for a very long time.
Simple and easy homemade green chile enchilada sauce. Vegan, gluten-free, grain-free, paleo.
- 1 tbsp olive oil
- 3 lbs tomatillos, husks and stems removed, halved
- 3 green chiles, ribs and seeds removed
- 1 large onion, roughly chopped
- 1/2 head garlic, peeled
- 2 jalapenos, stems removed (seeds and ribs are optional depending on how spicy you like it)
- 1 lime
- 1/2 bunch cilantro
- Heavy pinch sea salt
- Pinch black pepper
- 1 tbsp ground cumin
- Place tomatillos, chiles, onion, garlic and jalapeno in a large baking dish. Drizzle lightly with olive oil and broil until tender and lightly charred, about 15-20 minutes. Keep an eye on it--if onion and garlic begin to cook faster, remove them first.
- Transfer your cooked ingredients to your food processor or blender. Zest the lime into the mixture, then add the juice. Add cilantro and remaining seasonings and blend until well combined, about 30 seconds. Store in an airtight container refrigerated for 2 weeks, or freeze for months.