Sandra This Bobby Flay Green Chile Applesauce Recipe is a smoky and zesty recipe, which calls for roasted tomatillos and mild poblano peppers. It’s a versatile condiment, ready in about 30 minutes.
Bobby Flay Green Chile Applesauce Recipe Ingredients
- 2 poblano peppers, stemmed, seeded and coarsely chopped
- 7 small tomatillos, husked and scrubbed (about 3/4 pound)
- 1 jalapeno pepper, chopped
- 1 small red onion, chopped
- 3 cloves garlic, unpeeled
- 3 tablespoons canola oil
- Kosher salt and freshly ground pepper
- 1/2 cup chopped fresh cilantro
- 1 tablespoon honey
How To Make Green Chile Applesauce
- Prep the oven: Preheat your oven to 200°C / 400°F. Ensure the rack is in the center position for even roasting.
- Season the vegetables: On a large baking sheet, toss the chopped poblano peppers, tomatillos, jalapeno, red onion, and unpeeled garlic cloves with the canola oil. Season the mixture generously with kosher salt and freshly ground pepper.
- Roast until golden: Place the baking sheet in the oven and roast for about 20 minutes. Turn the vegetables once halfway through the cooking time. They are done when they are soft and have developed golden brown charred spots.
- Peel the garlic: Remove the pan from the oven and let the vegetables cool slightly until they are safe to handle. Squeeze the roasted garlic cloves out of their skins and discard the skins.
- Blend the sauce: Transfer all the roasted vegetables and the peeled garlic into a food processor. Add the fresh chopped cilantro. Pulse and blend until the mixture is smooth. If the sauce is too thick, add a tablespoon of water at a time until you reach your preferred consistency.
- Season and finish: Transfer the mixture to a bowl. Stir in the honey to balance the acidity. Taste and adjust the salt and pepper as needed before serving.
Recipe Tips
- Why use unpeeled garlic: Roasting garlic in its skin protects it from burning in the high heat while allowing it to steam inside, resulting in a sweet, creamy paste rather than bitter, burnt garlic.
- Handling tomatillos: Tomatillos come in a papery husk that must be removed. Underneath, the skin is often sticky. Wash them under warm water and scrub gently to remove this sticky residue before roasting.
- Adjusting the heat: The heat level depends on the jalapeno. For a milder sauce, remove the seeds and ribs from the jalapeno before roasting. For more spice, leave them in.
- Why add honey: Tomatillos can be quite tart. The tablespoon of honey doesn’t make the sauce “sweet” like dessert, but rather neutralizes the acidity and rounds out the smoky flavors.
What To Serve With Green Chile Applesauce
Despite the name, this is a savory, salsa-style condiment that pairs beautifully with meats.
- Grilled pork chops or pork tenderloin
- Roasted chicken thighs
- Fish tacos or shrimp
- Fried eggs or huevos rancheros
How To Store Green Chile Applesauce Recipe
- Refrigerate: Store the sauce in an airtight jar or container in the refrigerator for up to 5-7 days. The flavors often meld and improve after sitting for a day.
- Freeze: This sauce freezes exceptionally well. Pour it into a freezer-safe bag or container and freeze for up to 3 months. Thaw in the refrigerator overnight before using.
Green Chile Applesauce Recipe Nutrition Facts
- Calories: 90
- Total Fat: 7g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrates: 8g
- Dietary Fiber: 2g
- Sugar: 4g
- Protein: 1g
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
No, despite the name “Applesauce,” this recipe does not contain apples. It is a savory green chile sauce (similar to a salsa verde) with a texture reminiscent of applesauce, often used by Bobby Flay to cut through the richness of pork dishes.
Absolutely. Grilling the tomatillos, onions, and peppers adds an even deeper smoky flavor. Grill them over medium-high heat until charred and soft, then proceed with the blending step.
Fresh is best for roasting, but in a pinch, you can use canned whole tomatillos. Drain them well and skip the roasting step for the tomatillos (just roast the peppers and onions), though the flavor will be less complex.
Try More Recipes:
- Bobby Flay Chicken Stock Recipe
- Bobby Flay Chicken Skewers Recipe
- Bobby Flay Chicken Parmesan Recipe
Bobby Flay Green Chile Applesauce Recipe
Description
This Bobby Flay Green Chile Applesauce is actually a savory, roasted tomatillo and poblano salsa with a touch of honey, perfect for topping grilled meats.
Ingredients
Instructions
- Preheat oven to 200°C / 400°F.
- Toss poblanos, tomatillos, jalapeno, onion, and unpeeled garlic with oil, salt, and pepper on a baking sheet.
- Roast for 20 minutes, turning once, until soft and golden.
- Cool slightly, then squeeze garlic out of skins.
- Transfer vegetables and garlic to a food processor.
- Add cilantro and blend until smooth (add water if needed for consistency).
- Stir in honey and adjust seasoning with salt and pepper.
Notes
- Texture: The consistency should be thick but pourable, similar to chunky applesauce.
- Apples: There are no apples in this recipe; the name refers to the texture and its use as a condiment for pork.
- Spice: Use gloves when handling cut jalapenos and poblanos to prevent skin irritation.
