Green Chile Sauce

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
2 1/2 cups
Level:
Easy

Ingredients
  • 2 poblano peppers, stemmed, seeded and coarsely chopped
  • 7 small tomatillos, husked and scrubbed (about 3/4 pound)
  • 1 jalapeno pepper, chopped
  • 1 small red onion, chopped
  • 3 cloves garlic, unpeeled
  • 3 tablespoons canola oil
  • Kosher salt and freshly ground pepper
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon honey
Directions
  • Preheat the oven to 400 degrees F. Toss the poblanos, tomatillos, jalapeno, onion, garlic and canola oil on a baking sheet and season with salt and pepper. Roast, turning once, until the vegetables are golden brown and soft, about 20 minutes.

  • Let the vegetables cool slightly, then peel the garlic. Transfer the vegetables to a food processor, add the cilantro and process until smooth (add water to adjust the consistency, if necessary). Add the honey and more salt and pepper, if needed.


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