Ingredients
Sauce Base
- 1 tablespoon vegetable oil
- 2 tomatillos, roughly chopped and cored
- 3 garlic cloves, peeled and roughly chopped
- 1/2 white onion, chopped
- 1 jalapeno, seeded and chopped
Seasonings and Liquids
- 1 teaspoon ground cumin
- 1 cup chicken broth
- 12 ounces diced green chiles, canned
- 2 tablespoons cilantro, chopped (optional)
- 1/2 teaspoon Kosher salt
Thickener and Finishers
- 1 tablespoon cornstarch
- 1 tablespoon lime juice
- 1 teaspoon honey or agave nectar
Instructions
- Heat oil and sauté aromatics: Heat vegetable oil in a heavy bottom saucepan over medium-high heat. Add the tomatillos, garlic, white onion, and jalapeno. Stir frequently and cook until the vegetables have softened, approximately 5 to 8 minutes.
- Add seasonings and simmer: Stir in the ground cumin, chicken broth, diced green chiles, and chopped cilantro (if using). Bring the mixture to a low simmer and cook for about 5 minutes to meld the flavors.
- Blend the sauce: Using an immersion blender or stick blender, carefully blend the sauce in the saucepan until it becomes smooth and well combined.
- Thicken the sauce: In a small bowl, whisk the cornstarch with a little water to create a slurry. Gradually add this slurry to the enchilada sauce while whisking continuously to prevent lumps. Continue whisking until the sauce begins to thicken to your desired consistency.
- Add final flavorings: Once thickened, whisk in the lime juice and honey or agave nectar. Stir to incorporate fully, balancing the tang and sweetness.
- Serve or store: Serve the green enchilada sauce immediately over your favorite dishes or allow it to cool and store in an airtight container for later use.
- Enjoy and share feedback: If you try this recipe, consider coming back to share your experience and any personal tweaks!
Notes
- You can adjust the heat by leaving the seeds in the jalapeno or adding more jalapenos as desired.
- Cilantro is optional, but it adds a fresh herbal flavor that complements the tomatillos well.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- If you prefer a thinner sauce, reduce the amount of cornstarch slurry.
- This sauce can be refrigerated for up to 5 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
