Roasted Tomatillo Green Enchilada Sauce

Name: Roasted Tomatillo Green Enchilada Sauce
Total time: 30 min
Yield: 6 personnes
Ingredients: 2 tsp avocado oil; 1/2 lb tomatillos, husks removed and rinsed; 3 medium poblano peppers, halved lengthwise, stems and seeds removed; 1/2 small white or yellow onion, cut into large wedges; 2 medium jalapeños, halved lengthwise, stems and seeds removed; 6 cloves garlic, peeled; 3/4 cup vegetable broth; 1 Tbsp lime juice; 1/2 tsp sea salt

Roasted tomatillos and poblano peppers define this vibrant, savory sauce. It serves as a versatile base for enchiladas, tacos, or chilaquiles, requiring just 30 minutes of preparation.

30 min

6 pers

230°C

oven

blender

Plat

vegetarian

homemade

tomatillo

Minimalist Baker

Ingrédients

6 pers

2 tsp avocado oil
1/2 lb tomatillos · husks removed and rinsed
3 poblano peppers · halved lengthwise, stems and seeds removed
1/2 small white or yellow onion · cut into large wedges
2 jalapeños · halved lengthwise, stems and seeds removed
6 cloves garlic · peeled
3/4 cup vegetable broth
1 Tbsp lime juice
1/2 tsp sea salt

Préparation

1
Preheat the oven to 230°C. Optionally, lightly grease a baking sheet with avocado oil for easier cleanup.
2
Place the tomatillos, poblano halves (cut side down), onion wedges, and jalapeños on the prepared baking sheet. Nestle the garlic cloves underneath a poblano half. Roast for 15-20 minutes, turning once halfway through, until the vegetables are browned and bubbly. Remove from the oven and allow to cool slightly.
3
Transfer the roasted vegetables to a high-speed blender. Add the vegetable broth, lime juice, and salt. Blend until smooth and well combined. Adjust acidity with more lime juice, heat with extra jalapeño, or salt to taste.