Spicy Roasted Tomatillo Enchilada Sauce
A bright, spicy, citrusy, and full of flavor tomatillo enchilada sauce comes together in 45 minutes, and is the sauce you never knew you needed for a weeknight dinner!
Ingredients
- 8 medium tomatillos
- 1 medium serrano pepper
- 1 medium yellow onion, quartered
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons lime juice
- 1 1/2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon hot smoked paprika
- 1/4 teaspoon ground cayenne
- 1 cup chicken or vegetable broth
Instructions
- Preheat oven to 400 degrees.
- Fit a large rimmed sheet pan with aluminum foil.
- Toss the tomatillos, serrano, and onion with olive oil,salt, and pepper.
- Roast for 25-30 minutes, or until lightly charred and completely softened.
- Let cool slightly, and remove seeds from serrano.
- Place the roasted vegetables in a blender with lime juice,oregano, cumin, paprika, and cayenne.
- Process until smooth.
- Pour the mixture into a medium saucepan, and add in chickenbroth.
- Cook over medium heat until the mixture comes to a lightboil, reduce heat to low, and simmer for 10 minutes, stirring occasionally.
- Remove from heat, let cool completely, and pour into a jar.
- Refrigerate mixture for up to 5 days.