Green Enchilada Sauce
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
4.9 out of 5 stars
(43)
Ingredients
About 3.5 cups
- 1 tablespoon olive oil
- 1 small white onion, peeled and diced
- 1 jalapeño, cored (seeds removed) and diced
- 4 cloves garlic, peeled and minced
- 1 cup vegetable stock
- 4 (4-ounce) cans diced green chiles
- 1.5 teaspoons ground cumin
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly-ground black pepper
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Preparation
Step 1
Heat oil in a sauté pan over medium-high heat. Add onion and jalapeño and sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent. Add garlic and cook for 1-2 more minutes, stirring occasionally, until fragrant.
Step 2
Transfer the onion mixture to a blender or food processor. Add vegetable stock, green chiles, cumin, salt and pepper. Then puree until completely smooth.
Step 3
Taste and season with additional salt, pepper and/or cumin if needed.
Step 4
Serve immediately, or refrigerate for up to 4 days, or freeze for up to 3 months.
Step 5
Save recipe for the next time?
Chef's notes
The sauce is naturally vegetarian, vegan, and gluten-free.
You can add more heat by including the seeds with your jalapeño or adding an extra jalapeño.
For a different flavor, you can add a small handful of fresh cilantro if you’re planning to use this as a finishing sauce.
If the sauce seems too thick, add a little extra water or vegetable stock to thin it out.
