Green Chile Sauce

Cari Aiken


I grew up in New Mexico and we put chile on EVERYTHING. This is my own recipe that I have been making since I became a vegetarian, and it has quickly become a family favorite.

This sauce is great over burritos, eggs, potatoes, stuffed sopapillas, meat and perfect when topped with cheese. You can even puree all of it in your blender and add a little heavy cream or sour cream to make a delicious enchilada sauce.

Under 80 calories per serving (according to calorie calculator - of course this changes if you add the cream)

★★★★★ 1 vote
7 Cups
10 Min
30 Min
Stove Top


2 lb
green chile, roasted, cleaned and chopped
1 medium
yellow onion, diced
1 Tbsp
olive oil, extra virgin
1/3 can(s)
fire roasted diced tomatoes
1 1/2 box
vegetable broth (6 cups)
1/2 Tbsp
garlic powder
1 tsp
cilantro, dried
1/2 tsp
1/2 tsp
1/2 tsp
1/2 tsp
black pepper


1Heat olive oil in saucepan over medium heat. Add onion and saute until translucent.
2Add all remaining ingredients, increase heat and bring up to a slow boil. Reduce heat back to medium and simmer for 30 minutes.
3Take 2 cups of finished sauce and puree in blender. Add back to remaining sauce.
4Simmer for 5 to 10 minutes to thicken.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Southwestern
Dietary Needs: Vegetarian
Other Tag: Quick & Easy