1-First Step: Preheat your oven Start by preheating your oven to 350°F (175°C). This temperature is ideal for roasting the vegetables without burning them, giving you that perfect char. If you’re adapting for a milder version, consider lowering the heat slightly for those watching their spice intake.

2-Second Step: Prepare the tomatillos Remove the dry husks from 1 pound of tomatillos, rinse them well, cut them in half, and place them skin side up on a lightly oiled baking sheet. This setup helps them roast evenly and develop a smoky flavor, which is key for a great green enchilada sauce. For dietary tweaks, this step works well with any fresh produce you have on hand.

3-Third Step: Handle the peppers Slice 2 jalapeno peppers, 2 poblano peppers (make sure to remove their innards first), and 2 serrano peppers in half lengthwise, then add them to the baking sheet use an extra sheet if needed to avoid overcrowding. If you’re making a vegan version, this is a good spot to ensure all veggies are fresh and plant-based. Roasting them like this brings out their natural sweetness and heat.

4-Fourth Step: Add the garlic Place 4 cloves of garlic on the baking sheet with the other ingredients. Garlic adds a wonderful depth, and roasting it mellows its sharpness. At this point, you can adjust for flavor preferences, like using less if you’re cooking for kids or seniors who prefer milder tastes. (For more ideas on pairing this sauce, check out our grilled chicken kabobs with vegetables recipe for a tasty combination.)

5-Fifth Step: Roast the ingredients Bake everything for 20 to 30 minutes, or until the skins are charred. You can also broil them, but keep a safe distance from the heat source to prevent burning. This step is crucial for that authentic, roasted flavor in your green enchilada sauce, and it’s easy to modify for a smokier version by extending the time slightly.

6-Sixth Step: Cool and peel Let the roasted ingredients cool slightly, then optionally peel the skins from the peppers. This makes the sauce smoother, but if you’re in a hurry, you can skip it for a chunkier texture that’s still delicious.

7-Seventh Step: Blend the mixture Put the peeled peppers, tomatillos, and squeezed roasted garlic into a food processor. Add 2 tablespoons chopped cilantro, ½ tablespoon cumin, 1 tablespoon spicy chili powder, and salt and pepper to taste. Process until combined, creating a base that’s full of flavor and adaptable for various dietary needs, like reducing spices for a low-heat option.

8-Eighth Step: Incorporate liquids Add 2 cups chicken broth (or vegetable broth for a vegan twist) and the juice from 1 lime to the processor, then blend until smooth. This step ensures the sauce has the right consistency, and you can add more broth if needed for a thinner green enchilada sauce.

9-Ninth Step: Simmer the sauce Pour the blended mixture into a pan or pot and simmer for 5 to 10 minutes to let the flavors meld. This final touch makes the sauce even better, and it’s perfect for meal prep if you’re a working professional or busy parent. (If you’re looking for more sauce ideas, try our grilled California-style chicken for inspiration.)

10-Final Step: Use and enjoy Once cooled, use your green enchilada sauce in enchiladas or other dishes right away. It’s versatile for different diets, like making it gluten-free by sticking to the original ingredients. With a prep time of 15 minutes and cook time of 40 minutes, you’ll have fresh sauce ready in no time.