green chili pepper sauce recipe

Written BySheba G Updated On
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The Best green chili pepper sauce recipe

This green chili pepper sauce is one of those recipes I make on repeat. It has a bright, tangy flavor that goes with just about everything from eggs to tacos to grilled chicken. My family loves it because it is not too spicy but still has a nice kick. I love that it uses simple ingredients I usually have on hand. It is a great way to add some vegetables to your meal without anyone really noticing. Plus the capsaicin in green chilies can help boost your metabolism and reduce inflammation. Whether you are cooking for a weeknight dinner or a weekend gathering this sauce always gets compliments.

Green Chili Pepper Sauce

4.7 from 1793 votes

A versatile, zesty sauce made with fresh green chilies, tomatillos, and aromatic spices. Perfect for adding a mild heat and bright flavor to tacos, enchiladas, or grilled meats.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 8Cuisine: InternationalCalories: 60 kcal

🥘Ingredients

For the Sauce

1 pound fresh green chili peppers (such as Anaheim or poblano)
1/2 pound tomatillos, husked and rinsed
1/2 medium white onion, roughly chopped
3 cloves garlic, peeled
1/2 cup fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon salt
1/2 cup water
1 tablespoon olive oil

👨‍🍳Directions

1Preheat your broiler to high. Place the green chili peppers and tomatillos on a baking sheet. Broil for 5-7 minutes, turning once, until the skins are charred and blistered.
2Remove the baking sheet from the oven and let the peppers and tomatillos cool slightly. Once cool enough to handle, peel off the blackened skins from the peppers and remove the stems and seeds. Leave the tomatillo skins on.
3In a blender, combine the peeled peppers, tomatillos, chopped onion, garlic, cilantro, cumin, salt, and water. Blend until smooth.
4Heat the olive oil in a medium saucepan over medium heat. Pour the blended sauce into the pan. Bring to a simmer, then reduce the heat to low and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
5Taste and adjust salt or cumin if needed. Remove from heat and let cool. Use immediately or store in an airtight container in the refrigerator for up to one week.

🔧Equipment

Baking sheet
Blender or food processor
Medium saucepan
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 60 kcal🧈Total Fat: 2g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 300mg🌾Total Carbs: 10g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 2g

📝Notes

For a milder sauce, use all Anaheim peppers. For more heat, add a serrano pepper or two. You can also freeze this sauce for up to three months.

Watch Video Of How Green Chili Pepper Sauce Works

This green chili pepper sauce is always a good idea because it is so versatile and easy to make. It brings a fresh, zesty flavor to any meal and my family always asks for it. Whether for a casual taco night or a big family gathering, this sauce never disappoints.

❓ Frequently Asked Questions About Green Chili Pepper Sauce

1. Can I use canned green chilies instead of fresh?

Yes, you can use canned green chilies to save time. Use about two 4-ounce cans of diced green chilies and skip the broiling step. The flavor will be slightly different but still good.

2. How long does this green chili pepper sauce last in the fridge?

This sauce will keep in an airtight container in the refrigerator for up to one week. You can also freeze it for up to three months.

3. What dishes go well with this sauce?

This sauce is great on tacos, enchiladas, burritos, eggs, grilled chicken, or fish. It also works well as a dipping sauce for chips or roasted vegetables.

4. How can I make this sauce less spicy?

To reduce the heat, use only mild green chilies like Anaheim or poblano. Remove all the seeds and membranes before blending. You can also add a little more tomatillo or a splash of cream to mellow the spice.

5. Do I have to roast the peppers and tomatillos?

Roasting adds a smoky depth of flavor that is hard to beat. However, if you are short on time you can skip the broiling and just simmer the raw ingredients in a pan for a few extra minutes. The sauce will be more vegetal and bright.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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