Green Chile Tomato Sauce

Jo Zimny


I love tomatoes and green chilies. I use the mild ones in this recipe because I can't tolerate lots of spice in my food, it sets off my hot flashes!!!


★★★★★ 1 vote

20 Min
35 Min


  • 1 Tbsp
    coconut oil
  • 1 large
    sweet onion, chopped medium
  • 6 medium
    garlic cloves, pressed
  • 6 large
    white button mushrooms, chopped
  • 3-14.5 oz can(s)
    fire roasted diced tomatoes
  • 1 Tbsp
    dried oregan
  • 1 tsp
    dried apples
  • ·
    coarse salt and cracked pepper to taste
  • 1 c
    frozen mild green chilies, drained

How to Make Green Chile Tomato Sauce


  1. Heat the coconut oil in a deep saute pan.
  2. Add the chopped onion and saute until transparent. About 10 minutes.
  3. Add the pressed garlic and saute for 2-3 more minutes.
  4. Add the chopped mushrooms and saute until the mushrooms are soft.
  5. Add the chili and canned tomatoes, oregano and thyme, salt and pepper to taste.
  6. Let simmer on low for about 30 minutes, stir occasionally. When the liquid has reduced it's done.
  7. Serve over rice or pasta.
  8. Enjoy!

Printable Recipe Card

About Green Chile Tomato Sauce

Course/Dish: Other Sauces
Dietary Needs: Vegetarian

Show 2 Comments & Reviews

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