Low Sodium Green Enchilada Sauce

This low sodium green enchilada sauce gets its depth from oven-roasted hatch chiles, fresh tomatillos, jalapeños, and garlic. Simmered and blended into a smooth, tangy sauce, it’s perfect for pouring over enchiladas, burritos, or vegetables. With no salt added, it’s kidney-friendly, heart-healthy, and freezer-safe—great for batch cooking.

Ingredients Needed

• 1½ pounds hatch or Anaheim chile peppers: mild, smoky flavor
• 2 tbsp olive oil: for sautéing
• 1 lb tomatillos: husks removed, diced
• 2 medium white onions: thinly sliced
• 8 garlic cloves: peeled and chopped
• 2 jalapeños: deseeded and chopped
• 1 tbsp ground cumin: earthy spice
• 3 cups water: for blending and simmering
• Fresh ground black pepper: to taste

How To Make Low Sodium Green Enchilada Sauce

Roast the Chiles:
Preheat oven to 400°F (204°C). Place chile peppers on a parchment-lined baking sheet and roast for 30 minutes. Transfer roasted peppers to a bowl, cover, and let steam for 15 minutes until cool enough to handle. Then remove stems, skins, and seeds, and chop.

Cook the Base:
In a large saucepan, heat olive oil over medium heat. Add tomatillos, onion, garlic, and jalapeños. Cook for 15 minutes until soft.

Simmer the Sauce:
Add chopped chiles, cumin, and water. Bring to a boil, then reduce heat and simmer covered for 10 minutes, stirring occasionally.

Blend Until Smooth:
Carefully blend the sauce in batches. Use a towel over the blender lid if the mixture is still hot. Blend until smooth and creamy.

Cool and Store:
Let sauce cool, then transfer to jars or containers. Store in the fridge or freeze for future use.

Recipe Tips

• Use Hatch or Anaheim chiles for milder heat.
• Adjust jalapeños to control spice.
• Use gloves when handling roasted chiles to avoid irritation.
• For smoother sauce, strain through a sieve after blending.

How to Store & Reheat

• Fridge: Store in jars up to 5 days.
• Freezer: Freeze in portions for up to 6 months.
• Reheat: Thaw and warm gently on the stove before using.

Nutrition Facts (Approx. per ¼ cup)

• Calories: 20
• Sodium: 10–30 mg
• Protein: 0.5 g
• Fat: 1.2 g
• Carbs: 3 g
• Fibre: 0.5 g
• Sugar: 1 g

FAQs

Is green enchilada sauce usually high in sodium?
Yes—store-bought versions can have over 300 mg per ¼ cup. This recipe is completely salt-free.

Can I make this spicier or milder?
Yes. Use fewer jalapeños for mild or keep seeds in for extra heat.

Can I use canned chiles or tomatillos?
Fresh gives the best flavor, but no-salt-added canned versions work in a pinch.

Does this sauce freeze well?
Yes, it freezes beautifully. Store in freezer-safe containers for up to 6 months.

What dishes can I use this with?
Great for enchiladas, burrito bowls, tacos, or baked vegetables.

From fluffy cakes to hearty family favourites, you’ll find plenty of inspiration in these classic Mary Berry recipes loved by home cooks across the UK.

Try More Recipes:

• Low Sodium Red Enchilada Sauce
• Low Sodium Japanese Cornbread
• Low Sodium Mexican Cornbread

Low Sodium Green Enchilada Sauce

Recipe by Emma

A tangy, smoky enchilada sauce made with roasted hatch chiles, tomatillos, and spices—completely salt-free and heart-healthy.

Course: Side DishCuisine: AmericanDifficulty: Easy

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Servings

36

servings

Prep time

10

minutes

Cooking time

55

minutes

Calories

20

kcal

Total time

1

hour 

5

minutes

Ingredients

• 1½ lbs hatch or Anaheim chiles
  

• 2 tbsp olive oil
  

• 1 lb tomatillos, diced
  

• 2 white onions, sliced
  

• 8 garlic cloves
  

• 2 jalapeños, deseeded
  

• 1 tbsp ground cumin
  

• 3 cups water
  

• Fresh black pepper, to taste

Directions

• Roast chiles at 400°F for 30 mins. Steam, peel, and chop.
  
• Sauté tomatillos, onions, garlic, and jalapeños in oil for 15 mins.
  
• Add chopped chiles, cumin, and water. Simmer 10 mins.
  
• Blend in batches until smooth.
  
• Cool and store in fridge or freezer.