Green Chile Sauce
- Level: Easy
- Yield: 2 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 126
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 12
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 277
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
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.