Yields 3 cups
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
- Preheat the oven to 400°.
- 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.
- Roast the vegetables in the oven for 20 minutes until they are tender and starting to brown.
- 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.
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.