Bobby Flay Green Chile Sauce Recipe

This Bobby Flay Green Chile Sauce Recipe is a smoky and zesty recipe, which features roasted tomatillos and mild poblano peppers. It’s a versatile condiment, ready in about 30 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

1. Prep the vegetables: Set the oven to 400 degrees Fahrenheit (200°C). Place the chopped poblano peppers, whole tomatillos (husked), chopped red onion, chopped jalapeño, and unpeeled garlic cloves onto a large baking sheet. Drizzle with the canola oil and season generously with salt and pepper. Toss to coat evenly.
2. Roast the mixture: Roast the vegetables in the preheated oven for around 20 minutes. Toss them once halfway through cooking. You want the vegetables to be tender and browned (charred in spots).
3. Peel the garlic: Remove the baking sheet from the oven. Allow the vegetables to cool slightly until they are safe to handle. Squeeze the roasted garlic cloves out of their skins and discard the skins.
4. Blend the sauce: Transfer all the roasted vegetables (including the garlic and any juices on the pan) into a food processor. Add the fresh cilantro. Process until smooth. If the sauce is too thick, add water, a tablespoon at a time, until you reach the right consistency.
5. Season and sweeten: Add the honey to the blender and pulse to combine. Taste the sauce and add more salt and pepper if desired. Serve warm or at room temperature.

Recipe Tips

• Handling Tomatillos: Tomatillos come with a papery husk that must be peeled off. The skin underneath is often sticky; wash them under warm water and scrub gently to remove this residue before roasting.
• Why unpeeled garlic? Roasting the garlic in its skin protects it from the high heat of the oven, allowing it to steam and caramelize inside rather than burning and turning bitter.
• Adjusting the Heat: The heat comes from the jalapeño. To make the sauce milder, remove the seeds and white ribs from the jalapeño before roasting. For more heat, leave the seeds in or add a second jalapeño.
• Consistency: This sauce should be pourable but thick, similar to a salsa verde or chutney. Don’t water it down too much.

What To Serve With Bobby Flay Green Chile Sauce

This versatile sauce pairs well with almost any Mexican or Southwestern dish.

• Grilled Meats: Spoon over pork chops, chicken, or steak.
• Eggs: Perfect for Huevos Rancheros or breakfast burritos.
• Tacos: Use as a salsa for fish or carnitas tacos.
• Rice: Stir into plain white rice for instant flavor.

How To Store Bobby Flay Green Chile Sauce Recipe

• Refrigerate: Store the sauce in a jar or airtight container in the refrigerator for up to 5 days. The flavors often meld and improve after sitting for a day.
• Freeze: This sauce freezes exceptionally well. Freeze in freezer-safe bags or ice cube trays for up to 3 months. Thaw in the fridge before using.

Bobby Flay Green Chile Sauce 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 (approx. 2 tablespoons).

FAQs

Try More Recipes:

• Bobby Flay Pizza Sauce Recipe
• Bobby Flay Steak Sauce Recipe
• Bobby Flay Tomato Sauce Recipe