Delicious green chile sauce made with tomatillos, green chiles and onions. Use this as a green enchilada sauce when making enchiladas or as a green salsa eaten with chips.
Why make this recipe
This green chile sauce is an amazing burst of flavor. It is also called a green enchilada sauce or a green salsa and trust me, it is delicious used in every way. I've use this sauce when making my green chile chicken enchiladas.
I often make a large batch of this green chile sauce and freeze half the batch to use later. It's great to pull out and have a quick meal.
It's easy to make and your whole house will smell amazing while it's cooking!
Key ingredients
- Chile Peppers - Anaheim peppers and jalapeno peppers. If you have access to fresh Hatch green chiles, those can be used as well.
- Tomatillos
- Onions
- Garlic
- Fresh cilantro
- Broth - either chicken broth or vegetable broth
Tomatillo
Tomatillos are a fruit that resembles a tomato. The tomatillos are naturally wrapped in a thin husk and are often picked and used while still green.
The husks come off easily and the tomatillo is covered with a slightly sticky film which be rinsed off with water before using. Tomatillos are fairly firm and less watery than a tomato.
Tomatillos are also the star of my salsa verde!
What type of peppers do I use?
I used Anaheim and jalapeno peppers. I like the taste and I just used one jalapeno so the sauce is mild. If you want a little more spice, you can add more jalapenos.
You can also use poblano peppers. If fresh peppers aren't available you can use canned roasted peppers or I often have several in my freezer that I've roasted and saved.
Step by step directions
- Roast the peppers on a grill. You might want to check out how to roast chile peppers for more detailed instructions.
- Place peppers in a paper bag with top rolled down. This allows the peppers to steam and you can easily remove the skin after approximately 10 minutes.
- Roast onions, garlic and tomatillos in the oven.
- Chop onion and tomatillos into large chunks and add to a food processor.
- Chop off top of garlic and squeeze to remove garlic cloves. Add roasted peppers, cilantro, salt and pepper and broth.
- Pulse food processor until mixture is coarse. You don't want any large chunks left, but you do want some texture to the sauce.
- Place mixture into a large saucepan over medium heat. When mixture begins to simmer, turn heat to low and simmer for 10 minutes.
Tips for making
- Use caution when handling chili peppers. The heat from the peppers can burn sensitive areas (like your eyes) if you touch the peppers to your hands and then to another area. Some people wear gloves while handling hot peppers.
- Chile peppers vary in heat, adjust to your liking by adding more or less of each variety.
- If you don't have fresh oregano, just use a small pinch of dried oregano.
- If the sauce becomes too dry while simmering, just a bit more broth or water.
Frequently asked questions
Roasting the tomatillos, onions and garlic helps intensify the flavors.
This sauce is delicious used as a salsa with tortilla chips. It's also perfect to use an enchilada sauce or drizzled over tacos.
Yes, this sauce can be frozen. I often freeze in one cup portions so I can pull out just the amount that I need.
Green chili sauce is made with fresh chilies. Red chili sauce is made with dried chilies, often dried chili powder.
More great recipes using hot peppers
- Tortilla Pinwheels
- Corn Chowder
- Salsa
- Jalapeno Popper Dip
- Stuffed Jalapeno Poppers
- Shredded Mexican Chicken
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious condiment recipes!
Green Chili Sauce
Equipment
Ingredients
- 3 Anaheim peppers
- 1 jalapeno
- 1 pound tomatillos (about 5 tomatillos, remove husks)
- 1 head garlic
- 1 large onion (halved)
- 1 Tablespoon olive oil
- 2 Tablespoons fresh cilantro
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup broth (chicken or vegetable )
- ¼ teaspoon ground cumin
- ¼ teaspoon fresh oregano
Instructions
- Place, tomatillos, garlic and onion on a baking sheet. Drizzle with olive oil. Place in a preheated 400 degree oven for 20 minutes.1 pound tomatillos, 1 head garlic, 1 large onion, 1 Tablespoon olive oil
- Roast peppers on a grill until blackened on all sides. Place peppers in a paper bag with top folded closed for 10 minutes.3 Anaheim peppers, 1 jalapeno
- Remove seeds and any charred skin from the peppers.
- Roughly chopped roasted veggies and add to a food processor. Add cilantro, salt and pepper and broth. Pulse until mixture is coarsely chopped.2 Tablespoons fresh cilantro, ½ teaspoon salt, ½ teaspoon pepper, 1 cup broth
- Place mixture in a large saucepan. Heat over medium heat until it comes to a simmer. Reduce heat to low and simmer for 10 minutes.
- Stir in ground cumin and fresh oregano.¼ teaspoon ground cumin, ¼ teaspoon fresh oregano
- Remove from heat and allow sauce to cool.
Notes
- Use caution when handling chili peppers. The heat from the peppers can burn sensitive areas (like your eyes) if you touch the peppers to your hands and then to another area.
- If you don't have fresh oregano, just use a small pinch of dried oregano.
- If the sauce becomes too dry while simmering, just a bit more broth or water.
- Adjust the heat or spiciness of this sauce by increasing or reducing the amount of jalapenos used.
Jim says
This is Jim
This recipe is awesome. I was wondering if it can be cooked and kept in the pantry??
Kathy says
Hi Jim,
Thanks so much! You could process this sauce in a pressure canner at 10 pounds of pressure (or higher for your exact elevation) in pint jars for 25 minutes. This sauce can also be stored in the freezer.
Kathy