Green Chile Sauce
This homemade green chile sauce and I are old friends. It's a sauce I've been making for years and one I never get tired of. It's made with two kinds of peppers, isn't too spicy, and is the best sauce to elevate so many dishes. You'll skip the jarred stuff once you give it a try!
- 4 tablespoons olive oil
- 3 Anaheim peppers finely diced, seeds removed
- 1 large poblano peppers finely diced, seeds removed
- 1 jalapeno pepper optional for heat, diced, seeds removed
- 1/2 cup white onion finely chopped
- 5 garlic cloves minced or grated
- salt and pepper to taste
- 2 tablespoons flour
- 1 cup chicken stock
- 2 cup half and half
- 1/2 cup cilantro chopped
- 1 teaspoon salt
Heat the olive oil in a large saute pan over high heat.
Saute peppers, garlic, and onion. Season with a dash of salt and pepper. Cook until charred and tender.
Whisk in flour and cook for about 2 minutes.
Stir in chicken stock and simmer until it thickens. Add half-and half and simmer for another 2-3 minutes.
Pour into a blender or food processor and puree. Add cilantro and a teaspoon of salt and puree again for a few seconds.
This can be stored in a jar in the fridge and reheated in a skillet or pot when ready to serve. Serve hot with your favorite dish or pour over enchiladas before baking. Enjoy!
Serving: 4oz | Calories: 174kcal | Carbohydrates: 9g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 430mg | Potassium: 170mg | Fiber: 1g | Sugar: 2g | Vitamin A: 357IU | Vitamin C: 19mg | Calcium: 73mg | Iron: 1mg