roasted tomatillo sauce

How to make homemade Enchilada Sauce (both red and green) by roasting the tomatoes or tomatillos and chilies before blending. Not only does this give great flavor, but it is also all made on one sheet-pan! Simple and EASY!

Roasted Enchilada Sauce

olive oil

roma tomatoes (sub other medium-sized tomatoes) halved

onion, sliced thin- 1/3 inch thick

garlic

hatch chili, or poblano pepper red bell pepper

——-

cumin

salt

coriander

chili powder

oregano (or tablespoon fresh)

water (or broth)

apple cider vinegar (or white vinegar)

cilantro-

lb tomatillos, rinsed, halved

jalapeno’s,

hatch chili (or sub another medium-sized

chili

onion, thinly sliced

——–

oregano

cilantro (optional)

honey or sugar (or alternative sweetener)

Drizzle oil on the bottom of a sheet pan, coating it well.

Place roasting ingredients tomatoes (or tomatillos) chilies, onion, garlic in a single layer, in a sheet pan, over the oil. Roast in the oven until tender and caramelized, checking at 15 minutes, stirring things if need be, then roast another 10-15 minutes.

Roast until the tomatoes and peppers are collapsing, the onions and garlic are tender enough to blend. Let cool.

Scoop the roasted veggies into a blender. Add 1/2 cup water to the sheet pan and scrape up all those browned bits and pour this into the blender. Add the spices, salt and optional cilantro.

Blend until your desired consistency- this can be really smooth or leave it a little chunky. If you like a looser sauce add a little more water.  Taste for salt and add more to taste.

If making the red enchilada sauce, add a teaspoon of vinegar, or more to taste, to give a little brightness, especially if your tomatoes are very sweet.

If making the green enchilada sauce, I find adding a teaspoon of honey, helps to balance out the tartness of the tomatillos. Add more to taste.  No need to add vinegar here.

Use immediately, or store in the fridge for 4 days.

Or freeze in a mason jar, leaving 1-inch headroom for expansion.

I made both of these sauces today. So delicious!!  I am always amazed how the flavor balances out when the  1 teaspoon of vinegar (red) or 1 teaspoon of honey/syrup (green) is added. Thanks for creating and sharing such great recipes. Most of what I make now is from your site.

I used green cherry tomatoes and it worked great!  I did add some lime juice to add a bit of acidity, and it was delicious.  Love the versatility of this recipe.  My husband said I can make the house smell like this anytime.

Made the red sauce last night, wonderful flavor.  Making a batch of the green tonight, which I'm sure will be just as tasty.  The small batch quantity is perfect for how my garden is ripening.  Do you think green tomatoes can be subbed for the tomatillos?

I had a surplus of tomatoes, so I cooked both this red enchilada sauce and your roasted tomato sauce, which I plan on freezing. Both are amazing! This enchilada sauce has such an incredible depth of flavor. I ended up adding 1/4 of a roasted habanero and did not add the water - I wanted to keep it thick so I had to option to mess with the consistency depending on the dish. I have loved every one of your recipes that I've tried!

HUGE fan of your enchilada sauce recipes.  The 5 minute quick sauce is what I mostly use.  Your enchilada recipes opened a whole new vista for this hidebound New England home cook.  Love, love, love your world view on food, and healthy eating swap outs.  We are by no means vegan or vegetarian, but have cut way back on our meat intake and your recipes are making it possible, even if just gaining some insights or ideas!  Thank you Sylvia!

This is phenomenal. (I made the red version) The roasting really brings out true depth of the veggie flavors &amp; it’s very easy/ quick. 
I use on eggs, zootles, w crostini,… freezes great. Seriously delicious.

I'm making my 3rd or 4th batch of the green enchilda sauce. Last year, I used farmers market and CSA produce, ate one batch fresh, froze the other batch for a mid-winter enchilada casserole. I love it so much that I am making another batch with produce from my garden (and CSA and farmers market). I love how versatile it is - I am using a mix of peppers from my garden. It so fresh and simple and prodcues a bright and complex sauce!

i woke up this morning wondering what I would ever do with all the green tomatoes and hot peppers I salvaged before ripping out my garden for this year. An on-line search brought me to this page/recipe.  Before lunch all my ingredients were roasted, seasoned, pureed and in beautiful jars ready for winter.  I am pretty sure I ate the equivalent of 1 jar with only spoon in hand.  Absolutely one of the best recipes I have ever made.  My winter stash won't last me through next week at this point.  Thank you!

Hi Sylvia,
just made your Enchilada sauces and OMGoodness they are so good and so easy to make. My daughter stopped by and tasted them and she agrees they are delicious. Thank you for these two good and easy recipes.

Made the green version. It is delicious and easy!! Your recipes are life changing❤

https://content.jwplatform.com/videos/EJGuRwbl.mp4

How to make homemade  Enchilada Sauce (both red and green) by roasting the tomatoes or tomatillos before blending. Not only does this give great flavor, but it is also all made on one sheet pan! Simple and EASY! Freeze for winter- an easy way to preserve summer’s bounty! Video! 

Roasted Enchilada Sauce 

This Tomatillo Sauce has delicious smoky flavor from roasted green tomatillo, and easy to find pantry ingredients - cumin, oregano, garlic, and chicken stock. Perfect to make homemade Chicken Enchiladas smothered in Tomatillo Sauce. Make-ahead up-to 1 week. Freeze for 6 months. I recommend make a big batch when&nbsp;tomatillo are in season.&nbsp;Roasted&nbsp;Tomatillo (Green Tomato) Sauce is Mexican restaurant staple Verde Sauce. Any order of Green Enchiladas, Verde Chimichanga or Burrito will have generous coat of green sauce with delicious flavor of roasted green tomatillo. This is what makes this recipe on blog today. I wanted to give you recipe to make same sauce (with roasted, charred tomatillo flavor) at home. Make sauce once then use with any Mexican-inspired homemade meal.&nbsp;Enchiladas, burrito, drizzled on tacos or verde nachos. I even love to make Chile Quile with this sauce. Really, possibilities are endless.If you like to make homemade Mexican sauces. I recommend trying more recipes on blog: <a href="https://www.chefdehome.com/recipes/702/homemade-red-enchilada-sauce" title="Red Enchilada Sauce Recipe">Red Enchilada Sauce</a>, <a href="https://www.chefdehome.com/recipes/880/green-enchilada-sauce" title="Green Sauce Recipe">Green Sauce</a>, <a href="https://www.chefdehome.com/recipes/845/chipotle-adobo-sauce" title="Chipotle Adobo Sauce Recipe">Chipotle Adobo Sauce</a> and <a href="https://www.chefdehome.com/recipes/690/mole-chicken-enchilada-with-homemade-mole-sauce" title="Mole Sauce Recipe">Mole Sauce</a>.<img alt="Spicy Roasted Tomatillo Enchilada Sauce Recipe" src="https://media.chefdehome.com/750/0/0/tomatillo/roasted-tomatillo-enchilada-sauce.jpg" loading="lazy" width="750" height="1117" srcset="https://media.chefdehome.com/800/0/0/tomatillo/roasted-tomatillo-enchilada-sauce.jpg 800w,https://media.chefdehome.com/655/0/0/tomatillo/roasted-tomatillo-enchilada-sauce.jpg 655w,https://media.chefdehome.com/492/0/0/tomatillo/roasted-tomatillo-enchilada-sauce.jpg 492w,https://media.chefdehome.com/310/0/0/tomatillo/roasted-tomatillo-enchilada-sauce.jpg 310w,https://media.chefdehome.com/100/0/0/tomatillo/roasted-tomatillo-enchilada-sauce.jpg 100w,https://media.chefdehome.com/750/0/0/tomatillo/roasted-tomatillo-enchilada-sauce.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">Roasted Tomatillo Sauce Ingredients:The main ingredients in Tomatillo Sauce are tomatillo, chile poblano (roasted), garlic, onion, oregano, cumin, lime juice,&nbsp; and chicken stock or&nbsp;<a href="https://amzn.to/2IQc039" rel="nofollow noreferrer" target="_blank" title="chicken bouillon at Amazon">chicken bouillon</a> (my special ingredient). I highly recommend making sauce with stock/bouillon for that extra depth of flavor just like sauce you get at restaurants. (for vegetarian option, read ahead)How to Roast Tomatillo for Sauce:The signature flavor of this sauce comes from roasting the&nbsp;tomatillo. To make the sauce, I first remove husk of green tomatoes. Whip these with wet tissue. Place in a bowl, coat in olive oil and drizzle some salt and pepper. You can roast tomatillo various ways:<ol><li>Grill - To grill (gas or charcoal), transfer&nbsp;tomatillos to a perforated grill pan. If your grill can fit&nbsp;tomatillos directly on grill. That should be fine as well. Roast on high heat until skin of&nbsp;tomatillos has various black spots (nicely charred). Once roasted, transfer to same bowl and set aside.&nbsp;</li><li>Oven Roast/Broil - This method works best when making&nbsp;tomatillos sauce at moment's notice and have no time to switch on grill. Simply transfer seasoned tomatillos on sheet pan. Place oven rack in top most shelf. Preheat oven to boiler setting. Broil&nbsp;tomatillos until nicely roasted.</li><li>Stove Top - Yet another easy way to roast&nbsp;tomatillos for the sauce. Simple place perforated or grill pan on stove top. Roast&nbsp;tomatillos until dark and spotty (nicely charred).</li></ol>Tip: For more flavor, roast the Poblano pepper as well. After roasting, leave in a bowl covered to loosen the skin. Once cool to handle, scrape off skin and seeds.&nbsp;That's it! Once&nbsp;tomatillos, and chilies are cooked, a quick round of blender with seasonings and Roasted&nbsp;Tomatillos Sauce is ready.&nbsp; My <a href="https://amzn.to/2A3UMMV" rel="nofollow noreferrer" target="_blank" title="Vitamix Blender on Amazon">Vitamix Blender</a> does great job of making sauces. 1 minute on medium to chop everything and 1 minute on high for fine pureed sauce as you can see in pictures.<img alt="The best and versatile Tomatillo Sauce" src="https://media.chefdehome.com/750/0/0/tomatillo/roasted-tomatillo-sauce.jpg" loading="lazy" width="750" height="1098" srcset="https://media.chefdehome.com/800/0/0/tomatillo/roasted-tomatillo-sauce.jpg 800w,https://media.chefdehome.com/655/0/0/tomatillo/roasted-tomatillo-sauce.jpg 655w,https://media.chefdehome.com/492/0/0/tomatillo/roasted-tomatillo-sauce.jpg 492w,https://media.chefdehome.com/310/0/0/tomatillo/roasted-tomatillo-sauce.jpg 310w,https://media.chefdehome.com/100/0/0/tomatillo/roasted-tomatillo-sauce.jpg 100w,https://media.chefdehome.com/750/0/0/tomatillo/roasted-tomatillo-sauce.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">Vegetarian Sauce:This recipe can be adapted to make vegetarian sauce by replacing chicken stock with vegetable stock. Rest all ingredients are plant-based. Vegetarian Sauce is good fr meatless Mondays. Also great if you are vegetarian. I recommend trying with Verde Enchilada with spinach, mushroom, and cheese filling.&nbsp;Make-Ahead:The best part of this sauce is you can make it up-to a week in advance. (keep refrigerated in air-tight container) Or freeze it up-to 6 months. It is a good sauce to make and freeze in peak season of tomatillos. Make once and enjoy multiple times. Life saver!In my home, this is the most recurring Roasted Tomatillo Enchilada Sauce.&nbsp;Try it once and I promise you will never buy pre-prepared Tomatillo Sauce again! Many-more request for homemade Enchiladas! Get cooking and enjoy!

Roasted Tomatillo Sauce

lbs Tomatillo, husk removed,

Poblano Pepper

Garlic, large cloves, unpeeled

Yellow Onion, small onion,

tsp Oregano

tsp Cumin Powder

Bunch Cilantro

Chicken Stock

tsp Salt, adjust

tsp Lime, juice

Place oven rack on top most setting. Set oven to broiler. 

On a baking sheet spread Tomatillo (husked and rinsed), quartered yellow onion, garlic cloves (unpeeled), and poblano. Broil until skin is charred (about 4-5 minutes). Take out, flip roasted side down, then broil again for another 4-5 minute or until veggies are soft. Once done, take out and leave aside to cool a bit.

Transfer roasted tomato, onion, cumin, oregano, 1/2 tsp salt, lime juice, chicken stock into a blender along with sheet pan drippings. Squeeze to extract pulp out of garlic. Add pulp to blender (discard skin). Scrap off skin and seeds of poblano. Add pulp to blender (discard seeds and skin). 

Process in blender until sauce is smooth and pureed. I use Vitamix and let it run for 2 minutes on medium, then 1 minute on high for smooth sauce. Taste and adjust salt and black pepper. Transfer to a container and use with your favorite Mexican meal. Enjoy!

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