Authentic Chile Verde Sauce Recipe: Easy Homemade Green Sauce for Mexican Dishes

Ingredients:
1 lb poblano peppers
1 lb Anaheim chilies
1 lb yellow chilies
10 cloves garlic
1 whole onion
Olive oil
Generous amount of salt
1 bunch cilantro
1/4 cup water or chicken broth (as needed)
2 tbsp chicken bouillon powder

Directions:

Prep and Roast

Preheat your oven to 425°F (use convection roast if available).
Wash and clean the peppers, garlic, and onion. Place everything on a sheet tray lined with parchment paper.
Drizzle with olive oil and sprinkle a generous amount of salt over the veggies.
Roast for about 10 minutes, flipping halfway to ensure even charring.

Cool and Peel

Remove the roasted veggies from the oven and allow them to cool completely.
Once cooled, remove the stems and seeds from the chilies.
Blend the Sauce

Add the roasted veggies to a high-powered blender, like a Vitamix, along with the cilantro.
Start blending, adding water or chicken broth in small amounts (1/4 cup at a time) if needed to get the mixture moving.
Once smooth, add chicken bouillon powder and blend again for about 3 minutes until well combined.
Store and Use

Transfer the sauce to a jar, and it’s ready for your favorite recipes!

Note: This versatile sauce can be used for enchiladas, green chile posole, Chile Verde, or as a flavorful salsa base. It’s a kitchen staple for dishes with a zesty, smoky kick!

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Видео Authentic Chile Verde Sauce Recipe: Easy Homemade Green Sauce for Mexican Dishes канала Camie Moore, NTP and Macro Nutrition Coach