Green Chile Enchilada Sauce
This easy Green Chile Enchilada Sauce recipe is ready in just over 35 minutes made with ingredients you probably already have on hand - perfect for taking your Mexican food to the next-level!
Servings: 2 cups
Ingredients
- 1 ½ tbsp oil
- 1 brown onion chopped
- 2 jalapeños de-seeded and chopped
- 2 garlic cloves chopped
- kosher salt to taste
- ½ tsp cumin
- 2 cups salsa verde
- 1 cup low sodium vegetable broth
- 2 limes juice only
Instructions
- Heat the oil in a medium saucepan over a medium heat. Once it is shimmering add the onion, jalapeño, garlic and a pinch of salt, and cook, stirring often, for 3-4 minutes until the onion is soft, and the garlic is just starting to color.
- Stir in the oregano and the cumin, and cook for a further minute to toast the spices.
- Stir in the salsa verde, broth and lime juice before allowing the sauce to high simmer for 10-15 minutes until reduced by about 1/3.
- Leave to cool for a few minutes before blitzing (with an immersion blender or in a regular blender) until smooth.
Notes
The Oregano - Use Mexican oregano if you can find it.
The Salsa - This recipe was tested using Mild Herdez Salsa Verde, but feel free to use homemade or substitute your favorite brand.
Storage - In a sterile jar in the refrigerator this enchilada sauce will keep in the refrigerator for up to one week, but can also be frozen for up to 3 months.
Make it spicier - Leave the seeds in the jalapeños, or make this enchilada sauce with a spicy brand of salsa verde.
Sauce thickness - Depending on what you want to use the sauce for, you may want to thin it by simmering it for less time, or thicken it by letting it cook a little longer.
Nutrition
Calories: 259kcal | Carbohydrates: 30g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 1630mg | Potassium: 663mg | Fiber: 4g | Sugar: 19g | Vitamin A: 1605IU | Vitamin C: 50mg | Calcium: 47mg | Iron: 1mg
