sauce

Green Chile

Name: Green Chile
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: about 480 ml (2 cups)
Ingredients: 350 g (12¼ oz) tomatillos, husked and rinsed; ½ white onion, roughly chopped; 4 garlic cloves; 1 serrano, stemmed; 1 jalapeño, stemmed; 2 poblanos, roasted, peeled, and seeded; 1 tsp baking soda; 1 tsp sugar; 1 tsp kosher salt; 1 tbsp canola oil

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Prep

45 minutes

Cook

45 minutes

Total

1 hr 30 min

Serves

about 480 ml (2 cups)

Bright green chile sauce in a bowl with roasted poblano and fresh tomatillo base

Bright green, tangy, and layered with chile heat, this green sauce is built on roasted poblanos and fresh tomatillos simmered long enough for everything to mellow into one coherent sauce.

Ingredients

350 g (12¼ oz) tomatillos, husked and rinsed
½ white onion, roughly chopped
4 garlic cloves
1 serrano, stemmed
1 jalapeño, stemmed
2 poblanos, roasted, peeled, and seeded
1 tsp baking soda
1 tsp sugar
1 tsp kosher salt
1 tbsp canola oil

Instructions

1
Add tomatillos, onions, garlic, serranos, jalapeños, and roasted poblanos to a large stock pot.
2
Add water until ingredients are about half submerged.
3
Bring to a boil, then simmer for 30 minutes until everything is very soft.
4
Blend until smooth.
5
In a separate pan, heat the canola oil until hot. Add the blended puree carefully, it will splatter.
6
Stir in baking soda, sugar, and salt.
7
Cook, stirring, for 5 more minutes.

Cook's Note

The baking soda keeps the sauce a bright green color by reducing the acidity slightly, without it, the green fades to olive after a few hours. Add it right at the end of cooking, not during the simmer.

Best Served With

Over pork carnitas, chicken enchiladas, or alongside eggs. Also works as a cooking sauce for braised pork.

Why This Recipe Works

Roasting the poblanos first adds a smoky base that raw chiles can't match. Adding the oil after blending gives the sauce body and helps it cling to food. Baking soda and sugar together balance the natural tartness from the tomatillos.

Make It Yours

Reduce serranos by half for a milder version
Add epazote to the simmer for an earthier flavor
Stir in a handful of fresh cilantro after blending
Use vegetable stock instead of water for a richer base

Leftover Strategy

Keeps refrigerated for 1 week. Freezes well up to 3 months. Stir before reheating.

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Pairing

A cold Mexican lager or a sparkling water with lime. The brightness of the green chile pairs well with clean, simple drinks.