Green Enchilada Sauce

• servings: 4 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

1 pound tomatillos

4 cloves garlic

2 jalapeno peppers

2 poblano peppers

2 serrano peppers

2 tablespoons chopped cilantro

½ tablespoon cumin

1 tablespoon spicy chili powder

Salt and pepper to taste

2 cups chicken broth

Juice from 1 lime

Directions

Oven

Preheat oven to 350 degrees.

Tomatillos

Peel away the dry husk and rinse the tomatillos. Chop them in half and set them skin sides up onto a lightly oiled baking sheet.

Peppers

Slice all of the peppers in half lengthwise and set them onto the baking sheet. You might need more than one sheet. Also, remove the innards of the poblano before placing them.

Bake

Add the garlic to the baking sheet and bake for 20-30 minutes, or until the pepper skins are nice and charred. You can also broil them, but don't set them too close to the heat source. Remove from heat and let everything cool a bit.

Peel the skins from the peppers, if desired, and add to a food processor with tomatillos. Squeeze the garlic from their skins and into the food processor they go.

Spices

Add cilantro, cumin, chili powder and salt and pepper.

Process to combine.

Broth

Add chicken broth and lime juice and process until smooth.

Simmer

Pour the green enchilada sauce into a pan or a pot and simmer for 5-10 minutes or so to let the flavors fully develop.

Nutrition

• Calories: 83 kcal
• Total Fat: 2 g
• Saturated Fat: 1 g
• Sodium: 73 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 4 g
• Total Sugars: 7 g
• Protein: 5 g