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Green Enchilada Sauce
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3.84 from 24 votes

Green Enchilada Sauce with Tomatillos and Cilantro

This sauce is super easy to make in a blender. To make it even quicker, use canned tomatillos. Bathe your enchiladas, or try it as a sauce for grilled veggies—yum! Makes about 3 cups sauce.
Prep Time5 mins
Total Time5 mins
Course: Component
Cuisine: Gluten-free, Vegan
Keyword: green salsa, homemade salsa
Servings: 12 servings
Calories: 36kcal

Ingredients

  • 12 medium tomatillos , or 1 (26-ounce) can, drained
  • 1 large onion , coarsely chopped
  • 2 garlic cloves , minced
  • ½ cup cilantro leaves , chopped
  • 2 serrano chiles (see note)
  • 1 teaspoon fine sea salt
  • 2 tablespoons olive oil

Instructions

  • Drop the tomatillos into boiling water and cook for several minutes, mostly to remove the paper-like skin. (Alternatively open a can of tomatillos and drain off the water.)
  • Place the clean tomatillos, onion, garlic, cilantro, serrano chiles and salt in a blender. Whirl until smooth.
  • Heat a small amount of olive oil in a skillet. Add the tomatillo mixture; cook and stir for 3 or 4 minutes. If you think the sauce is too thick, thin with a little water.

Notes

For maximum picante heat, chop the chiles with the seeds and veins intact. For milder heat yet the same wonderful chile flavor, remove the seeds and veins.

Nutrition

Calories: 36kcal | Carbohydrates: 3g | Fat: 2g | Sodium: 195mg | Potassium: 111mg | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 5.4mg | Calcium: 5mg | Iron: 0.2mg