Making Green Enchilada Sauce

Here is a recipe to make a ‘from-scratch’ green enchilada sauce recipe using green chile peppers, jalapeños, and green tomatoes. It’s zesty, slightly spicy, and perfect for layering over enchiladas, tacos, or burrito bowls.

Green Enchilada Sauce (Homemade)

Ingredients:

• 4–5 green chile peppers (like Anaheim or Hatch), roasted, peeled, and seeded

• 1–2 jalapeño peppers, stemmed and seeded (or leave seeds for more heat)

• 3–4 green tomatoes (or tomatillos), chopped

• ½ white onion, roughly chopped

• 3 cloves garlic, peeled

• 1 cup chicken or vegetable broth (adjust for desired thickness)

• 1 tbsp olive oil

• 1 tsp ground cumin

• ½ tsp dried oregano

• Salt to taste (about ½ to 1 tsp)

• Juice of ½ lime (optional, for brightness)

• Fresh cilantro (optional, for flavor and color)

 Roasting Tips (Optional but Recommended):

• Roast the green chiles, jalapeños, and green tomatoes under a broiler or over an open flame until charred.

• Let them steam in a covered bowl, then peel off the skins.

• This adds a rich, smoky flavor to your sauce.

Preparation:

1. Sauté the aromatics
   In a pan, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened (about 3–5 minutes).

2. Blend it up
   In a blender or food processor, combine the sautéed onion/garlic, roasted green chiles, jalapeños, green tomatoes, cumin, oregano, and broth. Blend until smooth.

3. Simmer the sauce
   Pour the sauce back into the pan. Simmer uncovered for 10–15 minutes to deepen the flavor and thicken slightly. Stir occasionally.

4. Finish it off
   Add salt to taste. Stir in lime juice and fresh cilantro (if using). Simmer 2–3 more minutes.

 Storage:

• Keeps in the fridge for 5–7 days.

• Can be frozen for 2–3 months—perfect for meal prep.

Commercial Preparation And Processing

The commercial preparation of enchilada sauce it usually requires some modifications to the recipe above. Chile is often supplied pureed and acidified with vinegar for ease of transport and to reduce bacterial and mold contamination. To improve mouthfeel, various starches are added up to 2% by weight which thicken the sauce. A small amount of canola oil is also added as an anti-dusting agent.

This sauce unlike its Mexican counterpart guacamole can be heat-processed. Some manufacturers such as the brand La Victoria use conventional canning technology to fully sterilize the product.