Green Enchilada Sauce Recipe
This homemade green enchilada sauce is made with tangy tomatillos, garlic, and fresh herbs roasted to perfection and blended to a smooth puree.
Tear the paper husk off all of the tomatillos and discard the husk. Wash the tomatillos as they will be sticky.
Take the white onion and cut it into 4 pieces. For the jalapeno, cut off the step and then quarter the jalapeno as shown in the photos.
On a cookie sheet, add tomatillos, onion, and jalapeno. Bake at 425 for 20–30 minutes. Roast and soften vegetables.
Let the roasted vegetables cool for 10 minutes. Put all vegetables in a blender. Add 1 chopped garlic clove and salt. Blend on high for 1 minute until smooth.
Taste for seasoning, and add additional salt if you like. Store Tupperware in the refrigerator until ready to use.
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