Green Chili Enchilada Sauce
Homemade Green Chili Enchilada Sauce is easy to make, tastes delicious and doesn’t have any extra non-essential ingredients (like preservatives, thickeners, etc.) that the canned versions of the sauce do. This sauce can also be frozen which means you can make a big batch and save it for whenever you need it!
I love using green chili enchilada sauce for soups, chicken enchiladas and lots of other recipes.
This time of year my garden is producing chili peppers at a rate I cannot keep up with and I am going to be making lots of this sauce to keep on hand.
To make about 2 1/2 cups of sauce you will need:
1 small onion diced
2 Tablespoons olive oil
2 -3 teaspoons salt (It is always easier to add than take away so start with 2 teaspoons then add more after you taste the final product. If you are used to using the canned version of this sauce I would suggest 3 teaspoons, if you would like to watch your sodium go with 1 or 2)
2 cups water
1 teaspoon garlic powder
3/4 cup roasted chili peppers. (you can used canned chilies too if you don’t want to roast your own)
OR
use 3-4 large Anaheim chili peppers roasted with seeds and skins removed (broil for 2-3 minutes per side and skin should come right off, slice open and scrape out the seeds). You can also keep the seeds if you want it really spicy. My Anaheim Chilies were plenty spicy for me without the seeds.
To make the sauce:
Add onions and olive oil to a pot and cook until onions start to get golden brown. Add salt, water, garlic powder and roasted chili peppers bring to a boil then reduce heat and let it simmer for 4-5 minutes.
Remove from heat and let cool before blending sauce in a blender until it is smooth.
Green Chili Enchilada Sauce
Ingredients
- 1 small onion
- 2 Tablespoons olive oil
- 2-3 teaspoons Salt start with 2 and add more to taste
- 2 cups water more if you want a thinner sauce
- 1 teaspoon Garlic Powder
- 3/4 cup roasted chili peppers 3-4 large Anaheim chili peppers broiled for 2-3 minutes each side with skins and seeds removed
Instructions
- Add onions and olive oil to a pot and cook until onions start to get golden brown. Add salt, water, garlic powder and roasted chili peppers bring to a boil then reduce heat and let it simmer for 4-5 minutes. Remove from heat and let cool before blending sauce in a blender until it is smooth.