I have a current client who loves my verde enchiladas stuffed with chipotle tofu & cotija cheese. I have other clients who love this sauce with sliced skirt steak or sautéed chicken breasts. I also make this sauce as a salsa for tacos, tortilla chips and a topping for bean soup. Point is, I make this roasted tomatillo sauce A LOT.
This sauce is so easy to make, I simply roast all the veggie components until tender and slightly browned, then I blend it all together with some fresh cilantro. That’s it. The recipe I’m including in this post makes 3+ cups, which is great for a whole casserole dish of verde enchiladas. I recommend making the whole batch of salsa even if not making a whole tray of enchiladas because you’ll want to slather it on everything (quesadillas, burrito bowls, bean stews etc.). However, when making it for clients who are using it as a dipping sauce for meat or poultry, I make about half, or even a third of this recipe. It’s a very forgiving recipe and the proportions don’t need to be exact.
My Roasted Tomatillo Sauce is a personal cheffing gem because it’s easy, versatile, plant-based, gluten-free and delicious. Winner winner enchilada dinner.
Roasted Tomatillo Sauce
vegan | gluten-free | nut-free
Yield: 3 to 3.5 cups
1.5 lbs tomatillos (papery skins removed, rinsed to remove sticky residue)
1 small yellow onion (approx. 1/3 lb)
3-4 cloves garlic, gently crushed and peeled
1 medium jalapeño, remove ribs/seeds for a mild heat level
1 medium poblano pepper (approx. 1/4 lb), seeds removed
1 tablespoon olive oil
sea salt, fine grain
1/2 cup loosely packed cilantro leaves
Preheat oven to 415 degrees (400 for convection).
Prepare veggies for roasting. Cut large tomatillos in half or quarters, leave smaller ones whole. Remove outer layer of onion and cut into wedges. Chop jalapeño into 4-6 pieces and poblano into about 8 pieces. On a baking sheet, toss tomatillos, onion, garlic cloves, jalapeño and poblano with 2 tablespoons olive oil and 1/2 teaspoon salt. Spread into a single layer but overlapping. I nestle the garlic below the other veggies to prevent burning.
Roast veggies for 30-35 minutes (20-25 minutes for convection) until tomatillos have bursted and released their liquid and all veggies are super-duper tender. Toss once during cooking.
Allow veggies to cool slightly then transfer everything (including as much liquid as possible) to a large vessel, like a 4-cup glass measuring cup. Using an immersion blender, blend until smooth. Add cilantro leaves and blend until cilantro is finely chopped. You could also do this in a standard blender. Stir in additional salt to taste (for me it’s about 1/2 teaspoon).