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    You are at:Home»Dairy-Free Recipes»Condiments and Salad Dressings»Tomatillo Green Chile Sauce for Enchiladas, Tacos, and More

    Tomatillo Green Chile Sauce for Enchiladas, Tacos, and More

    0
    By Alisa Fleming on September 2, 2022 Condiments and Salad Dressings, Dairy-Free Recipes, Sauces

    Having an arsenal of homemade sauces makes dairy-free living so much easier and delicious! This recipe for tomatillo green chile sauce was originally shared with us by Wayne Nelson, back when he was writing for a blog called The Cook’s Kitchen. He said it tasted so much better than canned versions, and is fantastic on dairy-free enchiladas, fish tacos, grilled meats, and more.

    Tomatillo Green Chile Sauce Recipe - naturally allergy-friendly, optionally vegan, great on enchiladas, fish tacos, grilled meats, tofu, and more!

    Tomatillo Green Chile Sauce for Enchiladas, Tacos, and More

    This recipe calls for roasted chile peppers, which you can buy frozen. But you can also roast your own! There are a few methods. You can blister them on a gas stove, broil them in the oven, or roast them in a high heat oven. I prefer the latter. With that method, the chiles are roasted on a baking sheet in a 425°F oven for about 10 minutes per side.

    Once cooked, the peppers are allowed to sit and steam in a plastic bag or bowl covered with plastic wrap. This loosens the skins so you can peel them right off once the peppers are cool. You can then remove the stems from the peppers, optionally deseed them, and use them in your recipe!

    Tomatillo Green Chile Sauce Recipe - naturally allergy-friendly, optionally vegan, great on enchiladas, fish tacos, grilled meats, tofu, and more!

    Special Diet Notes: Tomatillo Green Chile Sauce

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, optionally vegan, optionally vegetarian, plant-based, paleo, and allergy-friendly.

    Tomatillo Green Chile Sauce
     
    Print
    Prep time
    10 mins
    Cook time
    120 mins
    Total time
    2 hours 10 mins
     
    Anaheim chile peppers are a great mild pepper for making this sauce. Poblano peppers can be a great alternative, but if you like it a bit spicier, pick up some Hatch chile peppers when they are in season.
    Author: Wayne Nelson
    Recipe type: Sauce
    Cuisine: Mexican
    Serves: about 5 cups
    Ingredients
    • 2 pounds fresh roasted or frozen roasted green chile peppers
    • 10 tomatillos
    • 1 bunch cilantro
    • 6 to 8 green onions and tops
    • 1 (14-ounce) can chicken broth or vegan chicken-free broth
    • Garlic salt, to taste
    • Garlic powder, to taste
    Instructions
    1. Put the chiles, tomatillos, cilantro, and onions in your food processor or blender and pulse to a medium puree. There should still be chunks remaining.
    2. Transfer the green chile sauce to a stock pot and stir in the broth.
    3. Place the pot over medium-low heat, and simmer for about 2 hours, cooking off some of the liquid.
    4. Add the garlic salt and garlic powder during the last 30 minutes of cooking.
    Nutrition Information
    Serving size: ¼ cup Calories: 21 Fat: .3g Saturated fat: 0g Carbohydrates: 3.6g Sugar: .2g Sodium: 280mg Fiber: 1g Protein: .7g
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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