Low Sodium Green Enchilada Sauce

Roasting tomatillos and peppers creates a deep, rich flavor in this homemade enchilada sauce. By skipping added salt and using low-sodium broth, it’s kidney-friendly and suitable for anyone managing blood pressure. Lime juice and fresh cilantro brighten the sauce, making it a delicious and versatile condiment for low sodium cooking.

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Ingredients Needed

• 1 pound tomatillos: husked and rinsed for tart, bright flavor.
• 4 cloves garlic: roasted for sweetness.
• 2 jalapeño peppers: adds mild heat (adjust to taste).
• 2 poblano peppers: smoky and mild.
• 2 serrano peppers: for extra spice (optional).
• 2 tbsp chopped cilantro: fresh and herbal.
• ½ tbsp cumin: earthy depth.
• 1 tbsp chili powder (salt-free): warmth and mild heat.
• 2 cups low-sodium chicken broth (or vegetable broth for vegan): thins the sauce.
• Juice of 1 lime: adds brightness.
• Black pepper to taste: optional seasoning.

How to Make Low Sodium Green Enchilada Sauce

Roast Vegetables:
Preheat oven to 350°F (175°C). Husk tomatillos and cut in half. Slice peppers in half and remove seeds if desired for less heat. Place tomatillos, peppers, and garlic on a lightly oiled baking sheet, skin side up. Roast for 20–30 minutes until skins are charred.

Blend Sauce:
Peel pepper skins if desired. Add roasted tomatillos, peppers, and garlic to a blender or food processor. Add cilantro, cumin, chili powder, broth, lime juice, and black pepper. Blend until smooth.

Simmer for Flavor:
Pour sauce into a saucepan and simmer 5–10 minutes to deepen flavor. Taste and adjust spice with extra lime or chili powder if needed.

Recipe Tips

• Use low-sodium broth to keep sodium levels low.
• Remove seeds from jalapeño and serrano for a milder sauce.
• Roast longer for more smoky flavor.
• Make it vegan with low-sodium vegetable broth.
• Add extra lime at serving for a bright finish without salt.

How to Store & Reheat

• Room Temperature: Refrigerate promptly; do not leave out more than 2 hours.
• Fridge: Store in airtight container for up to 5 days.
• Freezer: Freeze portions for up to 6 months; thaw in fridge overnight and stir before use.

Nutrition Facts (Per ½ cup, approx.)

• Calories: 83
• Sodium: ~45 mg (using low-sodium broth)
• Protein: 2 g
• Fat: 2 g
• Carbs: 14 g
• Fiber: 3 g
• Sugar: 7 g

FAQs

Is green enchilada sauce usually high in sodium?
Yes, most canned versions are high in sodium. This homemade recipe uses low-sodium broth and no added salt for a heart-healthy option.

Can I use only jalapeños instead of poblano and serrano?
Yes, but the flavor will be spicier and less smoky. Poblanos add mild depth to the sauce.

Can I make this sauce ahead of time?
Yes, it stores well in the fridge for 5 days or freezes for months.

How do I make this sauce milder?
Remove seeds and membranes from all peppers before roasting.

Try More Recipes:

• Low Sodium Red Enchilada Sauce
• Low Sodium Vegetable Curry
• Low Sodium Thai Curry Recipe