Green chili sauce is so good on a variety of foods, including enchiladas, chili relleno, burritos, and even as dip. It’s easy to make at home and so much better than canned.
A good green chili sauce is like a secret weapon in the kitchen—it brings heat, brightness, and bold flavor to everything from enchiladas to scrambled eggs. Green enchilada sauce in a can, to me at least, tastes like a salt lick with imitation lime flavoring. This homemade version is simple, flexible, and downright delicious.
Equipment You will Need
- *Air fryer. This is hands down the best tool to use to char peppers. Trying to char them on the stove top means constantly turning them and roasting them in the oven is hands off, but it takes a long time and usually doesn’t actually char. That charring flavor is important and the air fryer has enough circulated forced hot air to do that. If your food is close to the heating element, it will char it nicely for you as well. Roasting peppers in the air fryer takes about 20 minutes.
- A bowl with a cover. You will also need a bowl to cover the chilis after their time in the air fryer. This will create steam that will loosen the skin so it just slips off effortlessly.
- Blender. The ingredients must be pureed. You can do this with an *immersion blender, but a full blender is better.
- Pot. You will need a small pot to simmer the sauce until it thickens.
Pepper, peppers, peppers
You control the heat. Want it mild and mellow? Stick with green bell peppers, Anaheim or poblano peppers. Prefer it spicy? Toss in a few jalapeños or Hatch chiles with some kick. You can go really wild and use serrano chilis and habaneros. This sky’s the limit. When I made some recently, I used one bell pepper and two serrano peppers and it was quite spicy.
How to Use the Sauce
This sauce is customizable, freezable, and versatile enough to use on enchiladas, chile rellenos, tacos, or even stirred into soups and stews. This recipe makes about 2 cups of sauce. It’s enough for a pan of enchiladas or chili rellenos. If you have leftovers, you can refrigerate them for about a week, or freeze them for a few months.
And hey—if you’re craving a red version? I’ve got a Red Chili Sauce that’s just as easy and perfect for cheese enchiladas.
Green Chili Sauce Recipe
Email Me the Recipe
Green Chili Sauce
Equipment
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Ingredients
- 1 Green pepper, charred
- 2 Serrano chiles, charred
- 3 tablespoons Safflower oil
- 1 large Onion, chopped (about 1 1/2 cups)
- 4 cloves Garlic, minced
- 2 teaspoon *Chicken base
- 2 cups Water, boiling
- 1 tbsp tomato paste
- 1 teaspoon Black pepper, freshly ground
- 1 tablespoon Cumin, ground
- 1 teaspoon Coriander, ground
Instructions
- Mise en place
- 1 Green pepper, 2 Serrano chilesRoast the pepper and chilis in the air fryer at 400 for 20 minutes or until the peppers are browned and soft. Put the peppers in a bowl with a cover and let them sit until they are cool enough to handle. Remove the skins and stems and set them aside.
- 3 tablespoons Safflower oil, 1 large OnionHeat a sauté pan and add the oil. Sauté the onion until it has turned translucent.
- 4 cloves GarlicAdd the garlic and sauté.
- Chop the bell pepper. You may leave the serrano whole, or remove the seeds to reduce the heat. Add the peppers to the pan and sauté them.
- 2 teaspoon Chicken base, 2 cups WaterBring water to a boil. Make chicken broth by combining the hot water and chicken base.
- Put the vegetables in a blender.
- Add the chicken broth and puree.
- 1 teaspoon Black pepper, 1 tablespoon Cumin, 1 teaspoon Coriander, 1 tbsp tomato pasteRemove the mixture from the blender and put it in a sauce pan. Add the tomato paste and seasonings. Let the sauce cook on low heat until it has thickened to your liking.
- Enjoy!
