The flavor of green enchilada sauce is undeniably delicious. It melts perfectly into any Indian, Italian or Mexican dishes. I can almost taste it just by writing about it!
Have you ever made homemade green enchilada sauce? If you haven’t, I want you to try this recipe! I promise that it is SO easy and you will never want to buy enchilada sauce in the store ever again. Your enchiladas will taste 100% better with a homemade sauce. Also, check out Red Enchilada Sauce on (https://youtu.be/OZ2D_YlQJ1w) if you haven't.
The sauce is made from Poblano peppers. If you aren't familiar with poblano, they are the fresh version of ancho chile.
Click on the link below to watch the video for this recipe:
Yield - 6 to 8 people Cook time - 35 to 45 minutes.
Ingredients:
Step 1: (Preparation for the sauce)
Poblano peppers - 5 peppers (Ratio: 1 per person)
Oil - 1 1/2 tablespoons
Jeera seeds (Cumin) - 1 tablespoon
Hing (Asafetida)- pinch
Onions (diced) - 1 cup
Salt to taste
Fresh Jalapenos or any chillis medium(hot) - 1/4 cup (optional)
Garlic cloves - 3 to 4 big ones or paste - 1 1/2 tablespoon.
Water - 1/2 cup
Step 2: (Sauce Making)
Butter & Oil - 1 tablespoon each
Ajwain seeds - 1 teaspoon
Hing (Asafetida) - pinch
Wheat flour - 2 teaspoons
Cinnamon powder - 1/4 teaspoon
Mixed herbs - 1/2 teaspoon
Lemon juice - 1 to 2 tablespoons
Salt to taste
Jeera (cumin) powder - 1/2 teaspoon
Amchur powder - 1/2 to 1 tablespoon
Milk - 1/2 cup
Black pepper - 1/2 teaspoon
Instructions/Method:
Step 1: Preparation for the sauce
1. Heat oil in a pressure cooker or a pan on medium flame. Once hot enough, add Jeera seeds and let it splutter for a few seconds and then add hing.
2. Add diced onions and saute till they turn translucent.
3. Add salt to taste.
4. Add Poblano peppers and Jalapeno and saute for 5 minutes.
5. Add garlic and saute for 3 to 4 minutes
6. Add water and let it boil for a minute. If using a pressure cooker, close the lid and let it cook for 3 whistles. If using pan saute till peppers and onions are soft and oil starts to separate. It should take 5 to 10 minutes on medium flame.
7. Blend the mixture once cooked.
Step 2: Sauce Making
1. Heat butter & oil in a pan on a medium flame. Once hot enough, add ajwain seeds and let it splutter for a few seconds and then add hing.
2. Turn the flame low and add wheat flour and saute till it turns slightly light brown for about 2 to 3 minutes.
3. Add the blended sauce slowly and stir well and fast to ensure lumps do not form. Do this step on a slow flame.
4. Add cinnamon powder, Black pepper powder, salt to taste, and mixed herbs.
5. Add lemon juice and amchur powder to your preference. The sauce has to taste tangy and so adjust as per your preference.
6. Add milk and stir well. The consistency of the sauce should not too thick or too thin and so adjust accordingly by adding more water or milk to your likings.
7. Close the lid and let it simmer on a very low flame for good 10 to 15 minutes while stirring every 5 minutes.
Notes:
- Ensure the sauce is not too thick or too thin and adjust amchur powder & lemon juice accordingly.
- You can ramp up the heat if you like by adding hotter peppers, such as serrano, jalapeno or habanero to this mixture as poblano peppers are not too hot and so adjust the sauce by adding other medium-hot chillis. If you cannot get fresh jalapenos, add any medium hot chillis. I added a green chilli paste to adjust the spiciness on top of it.
- This sauce can also be used as a dip, Soup, Chimichangas, Mexican Bhel, Mexican Lasagne, Mexican pasta, Eggplant Parmesan or make Green Sauce Chilli Paneer by adding some garam masala and cream at the end :). Try all these variations and trust me you would love it :).
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