Green Chili Sauce
This easy homemade green chili sauce is bold, spicy, and perfect for enchiladas, chile rellenos, or any dish that needs a zesty kick.
Calories per serving: 145kcal
Ingredients
- 1 (1) Green pepper, charred
- 2 (2) Serrano chiles, charred
- 3 tablespoons (2.96 tablespoons) Safflower oil
- 1 (1) large Onion, chopped (about 1 1/2 cups)
- 4 cloves (4 cloves) Garlic, minced
- 2 teaspoon (1.97 teaspoon) *Chicken base
- 2 cups (473.18 ml) Water, boiling
- 1 tbsp tomato paste
- 1 teaspoon (0.99 teaspoon) Black pepper, freshly ground
- 1 tablespoon (0.99 tablespoon) Cumin, ground
- 1 teaspoon (0.99 teaspoon) Coriander, ground
Instructions
- Mise en place
- Roast 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.
- Heat a sauté pan and add the oil. Sauté the onion until it has turned translucent.
- Add 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.
- Bring 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.
- Remove 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!
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