green chile sauce
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)
prep time
10 Min
cook time
30 Min
method
Stove Top
yield
7 Cups
Ingredients
- 2 pounds green chile, roasted, cleaned and chopped
- 1 medium yellow onion, diced
- 1 tablespoon olive oil, extra virgin
- 1/3 can fire roasted diced tomatoes
- 1 1/2 boxes vegetable broth (6 cups)
- 1/2 tablespoon garlic powder
- 1 teaspoon cilantro, dried
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
How To Make green chile sauce
-
Step 1Heat olive oil in saucepan over medium heat. Add onion and saute until translucent.
-
Step 2Add all remaining ingredients, increase heat and bring up to a slow boil. Reduce heat back to medium and simmer for 30 minutes.
-
Step 3Take 2 cups of finished sauce and puree in blender. Add back to remaining sauce.
-
Step 4Simmer for 5 to 10 minutes to thicken.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Sauces
Tag:
#Quick & Easy
Diet:
Vegetarian
Ingredient:
Vegetable
Culture:
Southwestern
Method:
Stove Top
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