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Homemade Green Enchilada Sauce

This homemade green enchilada sauce is vibrant, smoky, and fresh! Perfect for enchiladas, tacos, or burritos, it’s easy to make with simple ingredients.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Sauce
Cuisine: Mexican
Keyword: Easy, Gluten-Free, Green Enchilada Sauce, Homemade, Quick, Smoky, Vegan
Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 pound poblano peppers
  • 1 large sweet onion peeled and cut into wedges
  • 1-2 jalapeños optional, for heat
  • 4-6 cloves garlic whole
  • 1 cup chopped cilantro
  • 2 teaspoons ground cumin
  • 1 cup vegetable broth or water
  • ½ cup fresh lime juice
  • Salt and pepper to taste

Instructions

  • Preheat your oven to 425°F (220°C). Slice the poblano peppers in half and remove the seeds. Place them cut-side down on a baking sheet along with the whole garlic cloves. Roast for about 20-25 minutes, or until the skins are blistered and charred.
  • While the peppers are roasting, heat the olive oil in a skillet over medium heat. Add the sweet onion wedges and sauté until they are soft and caramelized, about 8-10 minutes.
  • Remove the roasted peppers and garlic from the oven and allow them to cool slightly. Peel off the charred skins from the peppers and garlic.
  • In a blender or food processor, combine the roasted peppers, garlic, sautéed onions, chopped cilantro, ground cumin, vegetable broth or water, fresh lime juice, and season with salt and pepper. Blend until smooth and creamy.
  • If the sauce is too thick, add more vegetable broth or water, a tablespoon at a time, until desired consistency is reached. Adjust seasoning with additional salt, pepper, or lime juice if needed.
  • Use the sauce immediately or store it in an airtight container in the refrigerator for later use.

Equipment

  • Blender or food processor
  • Baking Sheet
  • Skillet
  • Cutting board and knife
  • Measuring Cups and Spoons

Notes

  • Roast peppers until skins are nicely charred to add depth of flavor.
  • Let sauce cool before refrigerating to maintain vibrant color and fresh taste.
  • Double the recipe to have extra sauce on hand for future meals.
  • Use sauce as a marinade for grilled meats or vegetables.
  • Freeze sauce for up to three months in a freezer-safe container.