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Paleo Green Enchilada Sauce Recipe

Green Enchilada Sauce Recipe

  • Author: Caroline Fausel


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


  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.



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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