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Green Enchilada Sauce

This spicy green enchilada sauce recipe incorporates plenty of wonderful jalapeno peppers, but also poblano peppers and serrano peppers for some added kick and flavor. Roasted tomatillos round out the body and we bring in plenty of herbs and deliciousness for your next enchilada meal. Try it as a table sauce as well.

Green Enchilada Sauce

Green Enchilada Sauce Recipe


  • 1 pound tomatillos
  • 4 cloves garlic
  • 2 jalapeno peppers
  • 2 poblano peppers
  • 2 serrano peppers
  • 2 tablespoons chopped cilantro
  • ½ tablespoon cumin
  • 1 tablespoon spicy chili powder
  • Salt and pepper to taste
  • 2 cups chicken broth

Cooking Directions

  1. Preheat oven to 350 degrees.
  2. Peel and rinse the tomatillos. Chop them in half and set them skin sides up onto a lightly oiled baking sheet.
  3. Slice all of the peppers in half lengthwise and set them onto the baking sheet. You might need more than one sheet. Also, remove the innards of the poblano before placing them.
  4. Add garlic to baking sheet and broil not too close to the heat source for 20-30 minutes, or until the pepper skins are nice and charred. Remove from heat and let cool.
  5. Peel the skins from the peppers, if desired, and add to a food processor with tomatillos. Squeeze the garlic from their skins and into the food processor they go.
  6. Add cilantro, cumin, chili powder and salt and pepper.
  7. Process to combine.
  8. Add chicken broth and process until smooth.

This recipe was originally posted at Chili Pepper Madness:



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