Green Chile Sauce

Green Chile Sauce Recipe

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Cathy Gillespie


This sauce too can be used in many recipes. Great on Mexican Eggs!


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25 Min
30 Min
Stove Top


  • 27 oz
    whole green chilies, drained, seeded
  • 6 clove
    garlic, do not peel
  • 4
    tomatillos, husked
  • 2 tsp
  • 1 small
    onion, chopped
  • 2 tsp
  • 3/4 tsp
  • ·
    coarse salt

How to Make Green Chile Sauce


  1. Puree chilies in blender, adding a little water if the puree seems dry.
  2. Cook garlic and tomatillo in a large dry cast iron skillet over med-hi heat, turning occasionally, until golden brown and softened, about 8 minutes. Peel garlic. Coarsely chop garlic and tomatillos; set aside.
  3. Heat oil in the same skillet over medium heat but not smoking. Cook onion until softened and translucent, about 5 minutes. Add chili puree, garlic, tomatillos, 1/2 cup water, oregano and cumin. Bring to a boil; reduce heat. Simmer until sauce is thickened, about 15 minutes. Season with salt. If not serving immediately, refrigerate up to 2 days. Just before serving, heat over low heat; add water if sauce seems too thick.

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About Green Chile Sauce

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Southwestern

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