GREEN ENCHILADA SAUCE
Quick and easy green enchilada sauce that's worth making!! All you need is a baking sheet and a high speed blender! Perfect for enchiladas, tofu scramble, taco salad, or salsa!
This sauce is so yummy! I used to buy enchilada sauce in a can or jar but this recipe is too easy! Use the following ingredients for your green enchilada sauce, or add your own to improvise:
1-2 tsp avocado oil
6-10 tomatillos, husks removed and rinsed
1 large or 2 regular sized poblano peppers, halved longwise with stem and seeds removed
1 Anaheim pepper, halved longwise with stem and seeds removed
1/2 small white or yellow onion, cut into large wedges
1 Jalapeño, halved longwise with stem and seeds removed. depending on spice level of jalapeño feel free to use 2 here
1 tsp veg bouillon, mixed in 3/4 cup of water or substitute: 3/4 cup of veg stock
4-5 garlic cloves
Juice from 1 lime
1/2 tsp of sea salt
Preheat the oven to 450 degrees F and lightly grease baking sheet.
Place on baking sheet: whole tomatillos (husks removed), poblanos (cut side down), onion wedges, and jalapeños. Place the whole garlic cloves underneath one of the poblano pepper halves.
Bake for 15-20 minutes, flip with tongs halfway through.
When golden and bubbly, remove from the oven and let cool slightly.
Once cooled, add to your vitamix or high speed blender with veg broth (or water and bouillon) lime juice, and salt.
Taste and adjust as needed, adding more lime juice for acidity, jalapeño for heat, or salt for overall flavor.
Best when fresh, but you can add some water to thin it out if you are making this ahead of time!
Perfect for enchiladas, salsa, tofu scramble, etc.
Store leftovers covered in the refrigerator for up to 4-5 days or in the freezer for up to 1 month.
Inspired by: Minimalist Baker