Go Back
–+ servings

Tomatillo Enchilada Sauce

Make tangy tomatillo enchilada sauce with fresh jalapeños, cilantro, lime, and garlic. This easy homemade green enchilada sauce is ready in minutes!
5 from 1 vote
Enozia Vakil
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Condiments
Cuisine Mexican
Servings 2 servings
Calories 129 kcal

Ingredients
  

  • 4 tomatillos
  • 1 onion
  • 2-3 garlic
  • 2-3 jalapenos
  • 1 lime juiced
  • 1 teaspoon ground cumin
  • ½ cup cilantro
  • 1 tablespoon oil
  • Salt and pepper to taste

Instructions
 

  • Remove the papery husks from the tomatillos, rinse off the sticky coating and halve or quarter them. Heat the oil in a skillet over medium-high heat. Add the tomatillos, diced onion, jalapeños and garlic. Cook for 3–5 minutes, turning occasionally, until lightly charred.
  • Remove from heat and let it cool down. Transfer to a blender jar with the cilantro.
  • Add lime juice and season with salt, pepper and ground cumin.
  • Blend for 1-2 minutes on high speed until no chunky bits are left.

Notes

  • Use firm, fresh tomatillos and remove their papery husks before rinsing off the sticky coating.
  • Pat the tomatillos dry after rinsing to help them char rather than steam in the skillet.
  • Cook the vegetables in a wide skillet over medium-high heat until lightly charred. Avoid burning the garlic, as it can make the sauce bitter.
  • Remove the seeds and white membranes from the jalapeños for a milder sauce, or replace one with a serrano pepper for extra heat.
  • Let the cooked vegetables cool slightly before blending with the cilantro, lime juice, and seasonings.
  • Add a splash of water while blending if the sauce is too thick, adjusting until it reaches your preferred consistency.
  • Use freshly squeezed lime juice and adjust the salt and pepper after blending for the best flavor.
  • Serve over enchiladas, tacos, burrito bowls, grilled chicken, or scrambled eggs.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze in individual portions for longer storage.

Nutrition

Calories: 129kcalCarbohydrates: 15gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 8mgPotassium: 382mgFiber: 4gSugar: 6gVitamin A: 529IUVitamin C: 40mgCalcium: 48mgIron: 2mg
Tried this recipe? Share a photo of what you made on Instagram and tag us @uniquecooks or hashtag it #uniquecooks