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Authentic Homemade Green Enchilada Sauce (Salsa Verde para Enchiladas)

Close-up of a small white bowl filled with thick, vibrant green enchilada sauce, ready for use.
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Make this easy salsa verde from scratch for your next batch of enchiladas. Roasting the tomatillos gives this homemade green enchilada sauce a deep, authentic flavor.

Ingredients

Scale
  • 1 pound tomatillos, husks removed and rinsed
  • 2 jalapeño peppers, stems removed
  • 1 serrano pepper, stem removed (optional, for extra heat)
  • 1/2 white onion, roughly chopped
  • 2 cloves garlic, unpeeled
  • 1 cup chicken broth (or vegetable broth)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt, or to taste
  • 1 tablespoon vegetable oil

Instructions

  1. Preheat your broiler or set your oven to 400 degrees Fahrenheit. Place the rinsed tomatillos, jalapeños, serrano (if using), and unpeeled garlic cloves on a baking sheet.
  2. Roast the vegetables for 10 to 15 minutes, turning halfway through, until the tomatillos are soft and slightly blackened in spots. The garlic skins should be browned.
  3. Remove the vegetables from the oven. Peel the skins from the roasted garlic cloves.
  4. Place the roasted tomatillos, peppers, peeled garlic, chopped onion, chicken broth, cumin, oregano, and salt into a blender.
  5. Blend until the sauce is mostly smooth. For a smoother sauce, you can strain it, but leaving some texture is common for this recipe.
  6. Heat the vegetable oil in a medium saucepan over medium heat.
  7. Pour the blended sauce into the hot oil. It will splatter, so be careful.
  8. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally. This step deepens the flavor of your roasted tomatillo sauce.
  9. Taste and adjust salt if needed. Use immediately in your enchiladas or store it.

Notes

  • For a mild green enchilada sauce, remove the seeds and white membranes from the jalapeño and serrano peppers before roasting.
  • If you prefer a quicker method, you can boil the tomatillos and peppers instead of roasting them, but roasting provides a better depth of flavor.
  • This recipe makes a great vegetarian green enchilada sauce if you use vegetable broth.

Nutrition

Find it online: https://cookingbycarla.com/green-enchilada-sauce-recipe/