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Home » Condiment » Green Chili Sauce

Published: Aug 9, 2019 · Modified: Mar 27, 2021 by Kathy · This post may contain affiliate links

Green Chili Sauce

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A green sauce in a white bowl with glass jars filled with the sauce behind the bowl.

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.

A spoonful of green chili sauce over a bowlful of the same sauce.
Table of Contents
Why make this recipe
Key ingredients
Tomatillo
What type of peppers do I use?
Step by step directions
Tips for making
Frequently asked questions
More great recipes using hot peppers
Green Chili Sauce

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
Anaheim peppers, tomatillos, onion and garlic arranged on a wooden cutting board.

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!

Fresh tomatillo with paper husk pulled back from the fruit.

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.
Roasted peppers on a grill.
  • 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.
  • A baking tray with tomatillos, onions and garlic.
  • A food processor bowl filled with onions, peppers and tomatillos.
  • 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. 
  • Chopped tomatillos, peppers and onions in a food processor.
  • Green Enchilada Sauce in a sauce pan.

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.
Chunky green sauce in a white bowl and in two glass jars.

Frequently asked questions

Why do you roast the vegetables to make green chili sauce?

Roasting the tomatillos, onions and garlic helps intensify the flavors.

How do I use the sauce?

This sauce is delicious used as a salsa with tortilla chips. It's also perfect to use an enchilada sauce or drizzled over tacos. 

Can I freeze green chili sauce?

Yes, this sauce can be frozen. I often freeze in one cup portions so I can pull out just the amount that I need. 

What is the difference between green chili sauce and red chili sauce?

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

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A spoonful of green chili sauce over a bowlful of the same sauce.

Green Chili Sauce

Kathy
Sauce made with chilies, tomatillos, onions and seasonings perfect for using as a salsa or as an enchilada sauce.
5 from 21 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Sauce
Cuisine Mexican
Servings 3 cups
Calories 53 kcal

Equipment

  • Food Processor
  • Dutch Oven
Prevent your screen from going dark

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

Tips for making Green Chili Sauce
  • 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.

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 0.25cupCalories: 53kcalCarbohydrates: 8gProtein: 1gFat: 2gSaturated Fat: 1gSodium: 335mgPotassium: 186mgFiber: 2gSugar: 4gVitamin A: 153IUVitamin C: 13mgCalcium: 13mgIron: 1mg
Keyword chili sauce, green enchilada sauce
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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Reader Interactions

Comments

  1. Glyn Scargo says

    May 17, 2021 at 5:02 am

    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.

    Reply
    • Kathy says

      May 17, 2021 at 5:32 am

      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 🙂

      Reply
  2. Leanne says

    February 04, 2021 at 6:47 pm

    can I can this like I do my regular salsa in a canning bath?

    Reply
    • Kathy says

      February 05, 2021 at 4:59 am

      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/

      Reply
  3. Neil says

    August 06, 2020 at 7:25 am

    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?

    Reply
    • Kathy says

      August 06, 2020 at 7:32 am

      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

      Reply
  4. Esther says

    March 05, 2020 at 6:18 pm

    5 stars
    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!

    Reply
    • Kathy says

      March 05, 2020 at 8:06 pm

      I'm so glad you've loved it! Enjoy!!! 🙂

      Reply
  5. David @ Spiced says

    August 12, 2019 at 4:37 am

    5 stars
    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!

    Reply
  6. Kankana Saxena says

    August 11, 2019 at 5:20 pm

    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.

    Reply
    • Kathy says

      August 11, 2019 at 5:44 pm

      Perfect as a dip or spooned over tacos!

      Reply
  7. Alexandra @ It's Not Complicated Recipes says

    August 10, 2019 at 12:18 am

    5 stars
    Another delicious condiment, Kathy! Again, I can think of so much to serve this with! It just sounds lovely!

    Reply
  8. Valentina says

    August 09, 2019 at 10:29 am

    5 stars
    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!

    Reply
    • Kathy says

      August 09, 2019 at 10:43 am

      I agree!

      Reply
  9. Judy says

    August 09, 2019 at 6:53 am

    5 stars
    I want to make this recipe. Looks yummy

    Reply
    • Kathy says

      August 09, 2019 at 7:05 am

      It has a lot of flavor!

      Reply
  10. Mary Ann | The Beach House Kitchen says

    August 09, 2019 at 6:12 am

    5 stars
    I love homemade sauces like this one Kathy. Great to have in the frige for all sorts of recipes!

    Reply
    • Kathy says

      August 09, 2019 at 6:47 am

      It really is so full of flavor!

      Reply
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A green sauce in a white bowl with glass jars filled with the sauce behind the bowl.
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I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics.

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