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Prep tray of vegetables used to make chile verde sauce
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Chile Verde Sauce

Course Sauce
Cuisine Mexican
Keyword chile verde sauce
Meat & Poultry vegetable
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 20kcal
Author dorothy stainbrook

Ingredients

  • 1 1/2 lb tomatillos
  • 5-6 cloves garlic
  • 2 Anaheim or Jalapeno chile peppers optional: use ground Hatch chile powder to taste
  • 2 cups chicken broth
  • 1 bunch green onions (scallions)
  • 1 bunch cilantro

Instructions

  • Remove papery husks from tomatillos and rinse.  Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Place 5-6 garlic cloves (in their skins) on the baking sheet along with fresh chile peppers.  Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos and peppers.  
  • Cool tomatillos for a few minutes.  In a food processor or a blender combine roasted tomatillos, garlic, peppers, 2 cups chicken broth, green onions, and cilantro.  If you opted for Hatch chile spice add 1-2 tsp to blender also as an alternative to the fresh chile peppers.
  • Season to taste with salt. Can be used as salsa immediately or frozen to serve with a wide array of Mexican dishes.

Nutrition

Calories: 20kcal | Carbohydrates: 3g | Protein: 1g | Sugar: 1g