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Green Chile Sauce Recipe

Green Chile Sauce

by Robb Walsh
One Star Two Stars Three Stars Four Stars Five Stars read reviews (1)

You can make this sauce for the Stacked Chicken Enchiladas a day ahead. It’s also delicious napped over grilled chicken, swordfish, and pork, or served cold as a simple table condiment. Yields about 4 cups.

To learn more, read the article:
Cooking with Fresh Green Chiles
Make-Ahead: Can be completely prepared ahead (may need reheating and a garnish to serve) Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients Anaheim chiles tomatillos white peppercorns more more
7 to 8 oz. tomatillos (about 5 medium)
1 qt. homemade or low-salt chicken broth
1-1/4 to 1-1/2 lb. fresh Anaheim chiles (6- to 8-inch chiles), roasted, peeled, and seeded, coarsely chopped
2 tsp. minced yellow onion
1 tsp. dried oregano (or 2 tsp. chopped fresh oregano)
1 clove garlic, minced
1/2 tsp. kosher salt; more to taste
1/4 tsp. ground white pepper
2 Tbs. cornstarch, dissolved in 2 Tbs. water
Your favorite hot sauce (optional)

Put a medium saucepan of water on to boil and remove the papery outer skin from the tomatillos. Boil the tomatillos until soft, 5 to 10 min. Drain and purée in a blender or food processor. Return the tomatillos to the saucepan along with the chicken broth, chopped green chiles, minced onion, oregano, garlic, salt, and pepper. Bring to a boil over medium-high heat and then reduce the heat and simmer for 10 min. Add the cornstarch slurry; stir well. Simmer, stirring occasionally, until the sauce is thickened slightly and reduced to 4 to 4-1/2 cups, another 5 to 15 min. Adjust the seasonings if needed, including hot sauce if the sauce isn’t spicy enough to suit your taste.

nutrition information (per serving):
Size : approx Tbs.; Calories (kcal): 14; Fat (g): 0; Fat Calories (kcal): 3; Saturated Fat (g): 0; Protein (g): 1; Monounsaturated Fat (g): 0; Carbohydrates (g): 2; Polyunsaturated Fat (g): 0; Sodium (mg): 27; Cholesterol (mg): 0; Fiber (g): 1;
photo: Scott Phillips
From Fine Cooking 73 , pp. 62
August 1, 2005

user reviews

Rate this Recipe
Star Star Star Star Star by ronnielj52, 8/15/2009This sauce is so delicious, my son and I are canning enough for winter use. This recipe made 2 pints our first canning cycle. We plan to quadruple it for all future batches, or until we have a good supply. In early summer, we planted what we thought was a sweet red pepper. Instead, the plant yields multiple heads of pinky-sized red 'HOT' peppers, which we're calling, 'Cherry Bomb Peppers'. We added these to this recipe for canning. For serving on other foods, we also mixed the sauce with a small amount of quality sour cream and got rave compliments. Yum!