Sandra This easy Bobby Flay Green Chile Sauce is a bold and flavorful addition to any meal! Made with roasted poblanos, tangy tomatillos, and a touch of honey, it’s the perfect balance of smoky, tangy, and slightly sweet. Use it as a topping for tacos, enchiladas, or grilled meats, and customize the heat to your liking! This versatile sauce is ready in about 45 minutes.
Bobby Flay Green Chile Sauce 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 Bobby Flay Green Chile Sauce
- Roast the Vegetables: Preheat your oven to 400°F. On a large, rimmed baking sheet, toss the poblanos, tomatillos, jalapeno, onion, and unpeeled garlic cloves with the canola oil. Sprinkle generously with salt and pepper. Roast, turning the vegetables once halfway through, for about 20 minutes, until they are golden brown, soft, and slightly charred.
- Prep for Blending: Let the roasted vegetables cool on the baking sheet for a few minutes until they are safe to handle. Squeeze the soft, roasted garlic out of its peels.
- Blend the Sauce: Transfer all the roasted vegetables, including the peeled garlic, to a food processor or blender. Add the fresh cilantro. Blend until the sauce is smooth. If it’s too thick, you can add a little water, one tablespoon at a time, to reach your desired consistency.
- Finish and Serve: Add the honey and season with more salt and pepper to taste. Pulse the blender a few more times to combine. Serve warm or chilled.
Recipe Tips
- How to get the best smoky flavor? The most important step is to roast the vegetables until they have some nice charred, golden-brown spots. This caramelizes their natural sugars and creates a deep, smoky flavor that is the signature of a great roasted salsa or sauce.
- How to control the spice level? The heat comes from the jalapeno. For a milder sauce, be sure to remove all the seeds and the white membranes from the inside of the jalapeno before you chop it. For a spicier sauce, leave some or all of the seeds in.
- Can I make this ahead of time? Absolutely! This sauce is a perfect make-ahead condiment. In fact, the flavor is often even better the next day after the ingredients have had time to meld.
- How to get the perfect consistency? After blending, check the sauce. If it’s thicker than you’d like, add a splash of water and blend again. If it’s too thin, you can return it to a saucepan and let it simmer and reduce for a few minutes to thicken up.
What To Serve With Green Chile Sauce
This is an incredibly versatile sauce that is a staple in Southwestern and Mexican cooking. It is fantastic served with:
- As a sauce for enchiladas, burritos, or tamales.
- Drizzled over grilled chicken, pork, or steak.
- As a topping for tacos or nachos.
- Stirred into scrambled eggs or served with huevos rancheros.
How To Store Green Chile Sauce
- Refrigerate: Store the sauce in an airtight container or a sealed jar in the refrigerator. It will keep well for up to one week.
- Freeze: This sauce freezes beautifully. Let it cool completely, then transfer it to freezer-safe containers or zip-top bags. It can be frozen for up to 3 months.
Green Chile Sauce Nutrition Facts
- Serving: ¼ cup
- Calories: 120 kcal
- Carbohydrates: 15g
- Protein: 2g
- Fat: 7g
- Saturated Fat: 1g
- Sodium: 450mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Tomatillos look like small, green tomatoes covered in a papery husk. They have a bright, tart, and citrusy flavor that is very different from a regular tomato. You must remove the husk and rinse off the sticky residue before using them.
The spice level depends entirely on your jalapeno. By removing all the seeds, you will get a sauce with a mild, flavorful warmth. By leaving the seeds in, you will get a significantly spicier result.
You can, but the texture will be much more rustic. For a chunkier salsa-style sauce, you can very finely chop all the roasted vegetables by hand and mix them with the cilantro and honey in a bowl.
Bobby Flay Green Chile Sauce Recipe
Description
A simple, homemade roasted green chile sauce with a perfect balance of smoky, tangy, and slightly sweet flavors, perfect for topping tacos, enchiladas, and more.
Ingredients
Instructions
- Preheat oven to 400°F.
- On a baking sheet, toss the poblanos, tomatillos, jalapeno, onion, and unpeeled garlic with oil, salt, and pepper.
- Roast for about 20 minutes, turning once, until the vegetables are soft and have golden-brown, charred spots.
- Let the vegetables cool slightly, then squeeze the roasted garlic out of its peels.
- Transfer all the roasted vegetables to a blender with the fresh cilantro.
- Blend until smooth, adding a splash of water if needed to reach your desired consistency.
- Stir in the honey and season to taste with more salt and pepper.
Notes
- Roast for Flavor: The most important tip for this recipe is to roast the vegetables until they have some nice char; this is the non-negotiable secret to a deep, smoky flavor.
- Control the Heat: For a milder sauce, be sure to remove the seeds and membranes from the jalapeno and poblano peppers before roasting.
- Adjust Consistency: After blending, if the sauce is too thick, simply add a tablespoon of water at a time and blend again until it’s perfect for you.
- Make it Ahead: This sauce is a perfect make-ahead condiment. The flavors will meld and become even better on the second day.
