Make Ahead

Green Enchilada Sauce

July 26, 2011
Author Notes

I love making my own enchilada sauce...because then I can make it as hot as I want! This one is only medium-spicy and is especially good with pork enchiladas, with tamales, or on top of a saucy burrito. —Erin McDowell

  • Makes about 3 cups
Ingredients
  • 5-6 Anaheim chiles
  • 1 jalapeno, seeded and minced
  • 1 tablespoon oil
  • 1/2 onion, minced
  • 3 cloves garlic, minced
  • salt and pepper, to taste
  • 1/4 cup vegetable broth, or more as needed
In This Recipe
Directions
  1. Roast the chiles over an open flame until blistered and blackened slightly. Put the finished chiles into a plastic bag. Seal the bag and let the chiles steam for about 15 minutes.
  2. Once the chiles have cooled, remove the skins from the chiles, seed and dice them. Set aside.
  3. Heat the oil over medium heat. Add the onions and saute until tender, about 4-5 minutes. Add the garlic and continue to cook until fragrant, about 1 minute more.
  4. Season the mixture with salt and pepper. Add the peppers and broth and simmer until the whole mixture is very tender.
  5. Puree the sauce until smooth. Adjust the consistency with more broth if necessary.

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I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.