Nothing beats the taste of homemade Green Enchilada Sauce! Once you try it, you’ll never buy canned sauce again.
Okay, I admit—the first time I ordered green enchilada sauce in a restaurant, I had no idea what to expect. I had never had a green sauce before, so I thought I should give it a go. I am so glad I did. Green enchilada sauce can be described as a lively, tangy sauce with a flavorful punch. It can add color and pizzazz to any dish.
Although crafting green enchilada sauce from scratch might seem daunting, it’s actually straightforward and incredibly gratifying. One of the greatest benefits of any sauce lies in the ability to tailor the ingredients to your preferences. By opting for top-quality produce and adjusting the seasoning levels to suit your palate, you can customize it to be as mild or as fiery as you desire.
Why not just buy canned sauce? Hey, there is a time and a place for convenience food; however, if you have the time and enjoy making things from scratch, it’s always worth it. Commercial sauces often contain additives, like preservatives, artificial flavors, and excessive sodium that can mask the essence of the delicious ingredients. By preparing it yourself, you sidestep these extras. The result is a purer and more genuine taste experience. Moreover, nothing quite compares to the freshness of a homemade sauce. The enticing aroma of green chilies, garlic, and jalapeños wafting through your kitchen is truly something.
Green enchilada sauce offers a blend of spicy and subtly sweet flavors. The spice level can be adjusted based on the quantity of chilies used. Opting for fewer jalapeños yields a milder sauce while incorporating more jalapeños increases the heat factor.
Choosing The Right Green Chilies
Green chilies range in spiciness from mild to hot, offering a diverse range of uses in cooking, particularly in sauces. Common choices are Poblano, Serrano, Anaheim, and habanero. Jalapenos are also green chilies. If you opt for canned green chilies, make sure to read the label. It should state if you are purchasing mild or hot green chilies. Many companies create different batches using different types of chilies to yield various heat levels. If the chilies you find are still too hot, cut back on the amount of jalapeños you add.
How do I prep and store this sauce?
I love using mason jars to store leftover sauces. Once the green enchilada sauce is cooled, pour it into as many jars as needed. I prefer smaller ones so the ones that aren’t in use stay sealed up in the refrigerator. Your sauce is good like this in the refrigerator for up to seven days. Feel free to freeze your green enchilada sauce as well; however, I recommend you place the sauce in freezer-safe plastic bags rather than glass jars when putting it in the freezer. Store your frozen sauce for up to three months.
What is the difference between red and green enchilada sauce?
What makes them different is the chilies. Red sauces use red chilies and green sauces use green chilies. Red chilies are also called chili peppers and vary in heat according to the variety. Red sauce tends to be more common in America; however, in authentic Mexican food, you will find both green and red enchilada sauces.
Serving Suggestions
As mentioned above, green enchilada sauce is a versatile sauce that is perfect for enchiladas and more. I set it out when making tacos so if anyone wants to, they can drizzle it on top of their taco. It’s also wonderful on tostadas, burritos, and nachos. You can even use green enchilada sauce as the dressing for a taco salad. I have grabbed my green enchilada sauce out of the fridge when I need to spice up a taco dip or Mexican lasagna. It’s a sauce that breathes life into any dish. Don’t forget to use it in the morning at breakfast as well. Stir some enchilada sauce right into your scrambled eggs or pour it on top of fried eggs or a frittata. You can really think beyond Mexican dishes when using green enchilada sauce. I absolutely love it! It’s even good on pizza or quesadillas!
Green Enchilada Sauce
Ingredients
- 1 tablespoon olive oil
- 1 small white onion diced
- 1 jalapeño seeds removed and diced
- 4 cloves garlic minced
- 1 cup vegetable stock
- 16 ounces diced green chilies
- 1.5 teaspoons ground cumin
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
Instructions
- Heat olive oil in a sauté pan over medium-high heat. Add diced onion and jalapeño, sautéing for about 5 minutes until the onion is soft and translucent.
- Add minced garlic to the pan and continue to cook for 1-2 minutes until the garlic is fragrant.
- Transfer the sautéed mixture to a blender. Add vegetable stock, green chilies, cumin, salt, and black pepper.
- Puree the mixture until smooth, ensuring there are no chunks left for a consistent sauce texture.
- Taste the sauce and adjust seasoning with additional salt, pepper, or cumin as needed to suit your preference.
- The sauce is now ready to be used immediately, or it can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
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