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Paleo Green Enchilada Sauce Recipe
Caroline Fausel

Green Enchilada Sauce Recipe

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Yields 3 cups
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Ingredients Method Notes

Ingredients
  

  • 1 lb tomatillos peeled and sliced in half
  • 2 garlic cloves unpeeled and whole
  • 1 jalapeño halved lengthwise and seeded
  • 2 Tbsp extra virgin olive oil divided
  • 1 yellow onion halved and cut into large dice
  • 1 4 oz can green chiles, drained
  • ¼ cup lime juice
  • 1 bunch cilantro
  • 2 tsp cumin
  • 1 tsp Kosher salt

Method
 

  1. Preheat the oven to 400°.
  2. Line a sheet pan with parchment paper and add the tomatillos, 2 garlic cloves and jalapeño. Drizzle with 1 Tbsp olive oil and season to taste with salt and pepper.
  3. Roast the vegetables in the oven for 20 minutes until they are tender and starting to brown.
  4. Remove the roasted vegetables from the oven and add to a blender. Add the yellow onion, green chilis, lime juice, cilantro, cumin and remaining 1 Tbsp olive oil. Blend until smooth.
  5.  

Notes

Use the Green Chile Enchilada sauce in your favorite dish or keep in the refrigerator for up to 1 week. Freeze for up to 3 months.

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