I love a good roasted tomatillo enchilada sauce, but finding one in the grocery store continued to get harder and harder. That is why I decided to make some myself and I do not regret it for one second!
You’ll Love This Roasted Tomatillo Enchilada Sauce!
What do I need?
This recipe may seem hard, but it is a very easy process overall. You will need tomatillos, onion, garlic, a jalapeño pepper, a poblano pepper, olive oil, salt, and cilantro.
Make sure to remove the skins of the tomatillos and any residue. You can substitute some of these ingredients with things like tomatoes, red onion, chili peppers, vegetable oil, and parsley. Remember, though, that the flavor will change when you use alternate ingredients.
Before you start anything, prepare your oven to roast all the veggies. I do this by placing the tomatillos, onion, garlic, and peppers on a single layer and roast for about 30 minutes. You should shuffle things around at least once during the process so that all the vegetables roast evenly.
Once your vegetables are roasted, you can blend them until smooth. You can now serve your sauce fresh or continue canning. If you want to make a canned roasted tomatillo sauce, make sure to add lime juice!
Ladle the sauce into your prepared jars and process for 20 minutes in a water bath canner. You should always check guidelines depending on weight, food, and altitude. Keep in mind that the headspace is also important in allowing your sauce to expand properly as it cools down.
You can keep your canned roasted tomatillo enchilada sauce in a cool, dry place in your pantry or the refrigerator. Enjoy this sauce over enchiladas, tacos, quesadillas, or with tortilla chips. Always check on your sauce often and once open, use it within a few days!
Roasted Tomatillo Enchilada Sauce
1.5 lbs (680 g) tomatillos
1 small yellow onion
3-4 garlic cloves, crushed, peeled
1 mediium jalapeno, ribs and seeds removed
1 medium poblano pepper, seeded
1 tbsp olive oil
1/2 cup (64 g) cilantro leaves
- Preheat oven to 415 F (212 C).
- Slice large tomatillos into quarters or halves. Keep the smaller ones whole.
- Cut onion into wedges.
- Chop jalapeno into 4-6 pieces. The poblano into about 8 pieces.
- Toss the tomatillos, onion, garlic, jalapeno and poblano on a baking sheet.
- Add the 2 tbsp of olive oil and 1/2 tsp salt.
- Spread into overlapping layers.
- Roast veggies for 25 to 35 minutes, until the tomatillos have burst and all the veggies are really tender.
- Toss once during cooking. Don’t let the veggies get too dry, there should still be some moisture when they’re done roasting.
- Let them cool slightly then transfer everything including as much liquid as possible to your blender.
- Blend until smooth.
- Add cilantro leaves. Blend until leaves are finely chopped. Add salt to taste.
- Ladle into hot jars. Ensure half-inch of headspace.
- Remove air bubbles.
- Wipe jar rim with a clean damp cloth.
- Apply lid and ring. Adjust to fingertip-tightness.
- Process in water-bath canner for 20 minutes (adjust for altitude).
- Turn heat off then let jars sit for 5 minutes to settle.
- Remove jars and cool for 24 hrs. Do not place jars on a cold surface or where there’s a cool draft as jars may crack.
- Test seal on lids after 24 hrs. Press down the center of the lid, it shouldn’t wiggle and must feel nice and solid.
- Any unsealed jars must be refrigerated and consumed first.