Delicious green chili sauce made with tomatillos, green chilies 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 chili sauce is an amazing burst of flavor. This is a green chili sauce but 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 chili chicken enchiladas.
Key ingredients
A complete list of ingredients and measurements can be found below. Just scroll to the bottom!
- Chili Peppers - Anaheim peppers and jalapeno peppers
- Tomatillos
- Onions
- Garlic
- Fresh cilantro
- Broth - either chicken broth or vegetable broth
What is a 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. Bon Appetit has a great article if you want to learn more!
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 those are available. If fresh peppers aren't available you can use canned roasted peppers.
Steps by step directions
- Roast the peppers on a grill. You might want to check out how to roast chili 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. 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 sauce pan 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.
- 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 dipped 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.
- Roast peppers on a grill until blackened on all sides. Place peppers in a paper bag with top folded closed for 10 minutes.
- 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.
- Place mixture in a large sauce pan. 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.
- 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.
Glyn Scargo says
This must me the place for CHILE misspellers to flock!
Also, an Anaheim is a pretty mild flavored pepper. New Mexicans shun them.
Other chile options would be Poblanos, Hatch and ripe, red Jalapenos.
I've not made this recipe but I'm sure it tastes good.
Beyond cooking the tomatillos (the flavor profile changes completely when cooked) many (let's say more "native" than me; I'm a Texan) people would not cook this salsa beyond the roasting of the tomatillos and blackening the peppers, just so they can be peeled. They would serve it "fresca" or fresh. Then it's called fresca "Chile Verde Caribe".
Another suggestion is to not cook the cilantro but add it when serving.
Kathy says
Thank you for your comment. Everyone seems to have a favorite recipe - this one is mine! I hope you give it a try, no matter the spelling.
Kathy 🙂
Leanne says
can I can this like I do my regular salsa in a canning bath?
Kathy says
Hi Leanne,
I do not think this sauce should be preserved using a water bath since there is no additional acid (like lime juice or vinegar) added. I do have a green salsa - or salsa verde that might be better suited to canning. However, I would add additional lime juice to the recipe and a teaspoon to each pint jar.
Thank you,
Kathy
https://www.beyondthechickencoop.com/salsa-verde/
Neil says
Love your complete approach to recipes. I'm making Anaheim chili sauce following your recipe (minus the jalapenos), and wondering how long it might keep when stored in mason jars. Any thoughts?
Kathy says
Hi Neil,
This sauce would keep in the refrigerator for a couple of weeks. You could also freeze the sauce if you wanted it to last longer.
Enjoy!
Kathy
Esther says
Victory! I’ve been craving homemade green chili with no idea on how to
make it. This recipe was awesome. I’m going to marinate some chunks of pork inside the sauce for chili Verde. Thank you!
Kathy says
I'm so glad you've loved it! Enjoy!!! 🙂
David @ Spiced says
This sounds delicious, Kathy! I love green chili salsa, so I'm sure I would love this sauce, too! Tomatillos are such a fun ingredient. I'm thinking this sauce drizzled over grilled chicken would make for an excellent meal!
Kankana Saxena says
I made something similar a few weeks back and it's stocked up in my refrigerator. Works as a great dip but we also love it on taco.
Kathy says
Perfect as a dip or spooned over tacos!
Alexandra @ It's Not Complicated Recipes says
Another delicious condiment, Kathy! Again, I can think of so much to serve this with! It just sounds lovely!
Valentina says
This is exactly the type of thing I like to have at the ready in my fridge. It's great on so many different things!
Kathy says
I agree!
Judy says
I want to make this recipe. Looks yummy
Kathy says
It has a lot of flavor!
Mary Ann | The Beach House Kitchen says
I love homemade sauces like this one Kathy. Great to have in the frige for all sorts of recipes!
Kathy says
It really is so full of flavor!