"I'm team...well...both, but right now, I'm really loving this 8-ingredient green enchilada sauce recipe. It's adapted from my favorite salsa verde, made with roasted tomatillos, onions, garlic, and jalapeños. The tomatillos give it a super tangy and bright flavor, while the jalapeños add a nice spicy kick (don't worry-if you don't love spice, I have a few tips for how you can reduce the heat!)."
"Tomatillos - Tomatillos have an intensely tangy flavor on their own, so much so that I found that I didn't need any lime juice in this recipe! I roast the tomatillos to get them nice and juicy, then blend them to create the sauce's flavorful base. White onion - I roast it alongside the tomatillos to bring out its natural sweetness. If you don't have white onion handy, yellow onion works too."
Roasted tomatillos form a bright, tangy base blended with roasted white onion, fresh garlic, and jalapeños to create a bold, spicy green enchilada sauce. One roasted and one raw jalapeño balance cooked depth and fresh heat; removing seeds or using fewer peppers or switching to serranos controls spice level. Roasting the tomatillos and onion enhances sweetness and juiciness, eliminating the need for lime juice. Avocado oil adds body and richness. The yield is roughly the right amount for one pan of enchiladas, with versatile leftovers suitable for quesadillas, huevos rancheros, or chips.
Read at Love and Lemons
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