Easy Green Vegan Enchilada Sauce – fresh fire roasted peppers and tangy tomatillos bring the flavor to this mildly spicy homemade enchilada sauce recipe.
recipe originally published March 1, 2016
Easy Green Enchilada Sauce
I love a tangy, mildly spiced green sauce – it is my favorite for enchiladas and tamales. Enchilada sauce was one of those things I started making from scratch years ago – when I was in college. Sunday dinners with friends were all about cooking all afternoon – pretty much alternating from a scratch hollandaise and a verde sauce. Back then, we sauced everything.
Vegan Enchilada Sauce
My first try at this recipe was adapted from a Cooking Light magazine, using canned chiles. These days, if I am not using chiles direct from my suitcase after a trip to Santa Fe, I am using fresh – charred right on my cooktop.
Tomatillos are sometimes difficult to find, although I have been having more success lately. If I am unable to find them, I will add a few more fire roasted peppers. I like to add some Hatch chiles, to at least somewhat mimic that tart flavor of the tomatillo.
A classic enchilada ingredient, this is a tasty sauce to pour over tamales, or to make into a festive party dip like our Enchilada Dip.
However you use it, this homemade enchilada sauce is worth the effort.
- 1 pound fresh tomatillos
- 3 fresh poblano peppers
- 1 fresh jalapeño
- 1 tablespoon olive oil
- 1 large yellow onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 3 tablespoons potato starch (or gluten free all purpose flour)
- 1 teaspoon sea salt
- 1 teaspoon cumin
- 2 cups vegetable broth
- Stem and peel tomatillos. Slice in half or quarters. Set aside.
- Place poblano and jalapeño peppers directly on gas burner over flame; using tongs, carefully turn after pepper is charred / blistered (3-4 minutes). Char all sides, remove from heat. Place in small bowl and cover with kitchen towel, allow to steam / cool for 10 minutes. Once cooled, peel charred skins from peppers. Slice lengthwise, removing seeds and stem.
- In saucepan over medium heat, sauté onion and garlic in olive oil. Once translucent and softened, add potato starch, salt, and cumin, stirring into a paste. Add vegetable broth, simmer and stir to thicken.
- Remove from heat, cool slightly. Once cooled, add to a blender with tomatillos and fire roasted peppers – blend on high until smooth.
dairy, egg, soy and gluten free, vegan
La Tourangelle, Organic Extra Virgin Olive Oil, 25.4 Fl. Oz.
Bob's Red Mill Gluten Free Potato Starch, 24 oz
McCormick Gourmet Organic Ground Cumin, 1.5 oz
Better Than Bouillon Organic Vegetable Base 16 Oz, Reduced Sodium
Weck 742 Mold Jar - .5 Liter, Set of 6
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Serving Size:1/3 cup
Amount Per Serving:Calories: 59 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 327mg Carbohydrates: 6g Fiber: 2g Sugar: 4g Protein: 1g
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Kristina is spabettie! She discovered a love of cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into sharing flavorful and vibrant vegan food! She loves dachshunds, karaoke, drums, and travel.
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