Monday, September 12, 2011

How-To: Roasted Green Chile Enchilada Sauce

There is something wonderful about making things from scratch, especially sauces. The idea alone evokes a grand vision, one that will have your guests picturing you standing over your boiling creation, spoon in hand, steam curling your hair, and sauce splashed over your apron - working diligently just for them! Although not quite so dramatic in the real world (unless you're a scattered cook like me), making things from scratch makes people feel special; and what could be better than that?

Although there are many fantastic canned enchilada sauces out there, making your own is not as difficult as you might think. Doing so allows you to not only control the ingredients you put in, but also enables you to add your own personal and creative flair, which is really what cooking is all about in my opinion.

What You Will Need

            Ingredients (listed below)
            Olive oil to coat veggies 
            Roasting Pan
            Cookie Sheet
            Blender or Food Processor
            A very hot oven!

  1.  Set your oven to broil. Place your poblano peppers on a cookie sheet lined with foil, and place on the top rack in your oven. Allow the peppers to blacken on both sides, making sure to turn often with tongs. Once black on both sides, remove from oven and let cool to the touch. 
  2. Turn oven to bake at 450 degrees.
  3. While the poblano peppers are in the oven, place the tomatillos, onion, garlic, and jalapenos in a roasting pan and drizzle with olive oil. Roast for 15-25 minutes, or until juices are flowing and tops are beginning to brown.
  4. While the rest of the veggies are roasting, skin, core, and roughly chop the poblano peppers, and place in blender or food processor.
  5. Once the veggies are done, add to the blender or food processor along with the rest of the ingredients. Blend on high until smooth. BE CAREFUL! The mixture will be very hot.

Wrapping it up

There you have it! Although a little time consuming, making your own enchilada sauce from scratch is not very difficult at all! Use for yummy enchiladas, or give as a special gift.


10-12 Tomatillos, husked and washed
8 garlic cloves, peeled and left whole
1 onion, cut into fourths and broken up by hand
2 jalapeno peppers, stems removed
2 poblano peppers
Juice from 2 limes
1 tsp salt
1 tsp cumin

Makes about 48oz

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  1. I made this and it came out like super super spicy. I doubled everything but it still seems way too spicy for enchiladas. Any ideas what I could have done wrong? Did you deseed your jalepenos?

    1. Thanks for the comment! I left the seeds in, but you could definitely remove them before roasting to make it milder. It could be a matter of preference as I like things pretty spicy, so I don't think you did anything wrong. You could also just omit the jalapeno all together.

      Other than that, just make sure you picked up the right peppers. If you accidentally bought a serrano instead of a jalapeno (they look really similar), it would be noticeably hotter.

      Hope this helps, and thanks for the feedback! I will keep this in mind when making future dishes that are spicy :)

    2. You could honestly dilute it with water and your good to go. that's what I do and it makes more yummy sauce

  2. skip the jalapenos and use 4 poblano. Will be mild. Or do 3 poblanos and 1 jalapeno. And yes seed the jalapenos

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