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4 September 2014

Here is a Mexican style green chili sauce recipe made with lightly roasted sweet peppers and fresh tomatillos that can be served as a sauce or a salsa.

You need a simple green chili sauce recipe in your recipe box in case of emergencies, or in case of the need for easy yet awesome flavor. With a good green chili sauce, you can spice up anything from tacos and burritos to sandwiches, breakfasts foods, and even soups and stews. I have yet to find any foods that couldn’t benefit from a great sauce.

What is Green Chile Sauce?

Green chili sauce is a simple yet flavorful all-purpose sauce made from roasted chili peppers. It often contains green tomatillos for further body and flavor, along with other herbs and seasonings to round it out. It can be made with a variety of different peppers, most commonly made in the Southwest U.S. with different Hatch chile peppers, New Mexican green chiles, or poblano peppers, though other green peppers can be used.

Let’s talk about how we make this awesome green chili sauce, shall we?

Ingredients Needed

  • 6 tomatillos
  • 2 poblano peppers or use a mix of poblano, jalapenos and/or serranos for a hotter green chili sauce
  • 4 cloves garlic
  • ½ cup chopped cilantro
  • Juice from 1 lime
  • Salt to taste
  • Olive oil as needed

How to Make Green Chili Sauce – the Recipe Method

  1. Preheat oven to 500 degrees, or the broil setting.
  2. Toss the garlic cloves in a bit of oil and salt, then wrap loosely in aluminum foil. Set into the oven and bake for a total of 20 minutes.
  3. Slice tomatillos and poblano peppers (or other peppers, if using) in half lengthwise and set them onto a lightly oiled baking sheet, skin sides up. This recipe works great with different peppers, from a variety of Hatch green chiles to sweet green bells to poblanos, jalapenos, fiery serranos and more. Use a mix!
  4. Set into oven and bake for 12 minutes. Be sure not to get too close to the top heating element or the tops will burn too much.
  5. Remove all items from the oven and cool slightly. Peel the pepper skins away and discard.
  6. Place tomatillos, chili peppers, cilantro, and lime juice into a food processor. Process until smooth.
  7. Salt to taste and serve!

Recipe Tips and Notes

I received some Sugar Rush peppers from Jim Duffy at Refining Fire Chiles and made this recipe. They are quite spicy with a fruity flavor that is not unlike the habanero, but not as hot, perhaps as hot as a Cayenne pepper. It had the perfect amount of fruitiness to compliment the tang of a Mexican style green table sauce, which usually have great flavor but are quite low on the heat scale. This version adds a bit of kick to it.

Sugar Rush Peppers – (Capsicum bacattum) – This is a rare Peach colored Capsicum bacattum variety from Peru that is very sweet. The heat level approaches habanero, but does not quite achieve it. It might be the only Peach colored Aji type we have ever seen. It is similar to the Aji Amarillo but much sweeter, which is why it’s called Sugar Rush. The Sugar Rush Chili plants will grow over 5 feet tall and will need staking. Like many Aji’s they have a long season but produce many peppers into the fall.

Other Peppers. I usually make this sauce with a mixture of poblano peppers and jalapeno peppers or serrano peppers, but as you can see, it can be made with other peppers as well. Hatch green chile peppers are GREAT for this recipe, too.

Straining. I like to strain my table sauce a little but so it isn’t quite so chunky, but that is your personal choice. If you strain too much, you’ll be left with a much thinner sauce. I like to have a bit of character in my table sauce.

Thinning and Simmering. You can thin out your sauce by adding chicken broth or vegetable broth, then simmering it until you reach the flavor and consistency you prefer.

Try Some of My Other Popular Recipes Like This One

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Easy Green Chili Sauce Recipe

Here is a Mexican style green chili sauce recipe made with lightly roasted sweet peppers and fresh tomatillos that can be served as a sauce or a salsa.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 33kcal

Ingredients

  • 6 tomatillos
  • 2 poblano peppers or use a mix of poblano, jalapenos and/or serranos for a hotter green chili sauce
  • 4 cloves garlic
  • ½ cup chopped cilantro
  • Juice from 1 lime
  • Salt to taste
  • Olive oil as needed

Instructions

  • Preheat oven to 500 degrees, or the broil setting.
  • Toss the garlic cloves in a bit of oil and salt, then wrap loosely in aluminum foil. Set into the oven and bake for a total of 20 minutes.
  • Slice tomatillos and poblano peppers (or other peppers, if using) in half lengthwise and set them onto a lightly oiled baking sheet, skin sides up.
  • Set into oven and bake for 12 minutes. Be sure not to get too close to the top heating element or the tops will burn too much.
  • Remove all items from the oven and cool slightly. Peel the pepper skins away and discard.
  • Place tomatillos, chili peppers, cilantro, and lime juice into a food processor. Process until smooth.
  • Salt to taste and serve!

Notes

I like to strain my table sauce a little but so it isn’t quite so chunky, but that is your personal choice. If you strain too much, you’ll be left with a much thinner sauce. I like to have a bit of character in my table sauce.

Nutrition

Calories: 33kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 263mg | Fiber: 2g | Sugar: 3g | Vitamin A: 413IU | Vitamin C: 55mg | Calcium: 15mg | Iron: 1mg

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