Roast Poblano Chili Sauce
There’s nothing quite like enjoying your very own homemade Chili Sauce to enjoy with a big bag of chips over a lazy afternoon. In this recipe we will show you how to make an amazing Roast Poblano Chili Sauce that is loaded with flavor, and a little bit of heat! This is a classic Mexican Green Chili Sauce that is so versatile. It can be used in all kinds of wonderful dishes (try pairing it with Chicken for amazing Enchiladas!) or simply enjoyed on its own. It’s easy to make and tastes great!
How to make Roast Poblano Chili Sauce
The first thing you need to do is to source the ingredients. If you live in the US (or Mexico) then there will be an abundance of availability of these ingredients. Throughout the rest of the world, you may need to hunt a little more to find the ingredients. Trust us, this sauce is well worth the effort!
The key ingredient in this dish is, of course, the Poblano Peppers. Poblano Peppers are an incredibly tasty large green pepper that is used widely in Mexican cooking. They have a little bit of heat, but nothing too overwhelming, making them perfect for using in Sauces and Salsas
Along with the Poblanos are another classic Mexican ingredient – Tomatillos. These green Tomato looking fruits are encased in a papery husk. The husk isn’t edible, but the Tomatillo sure is!
To make this dish we first roast the Peppers and Tomatillos in the oven, along with a Brown Onion and a Jalapenos (you can add a few additional Jalapenos if you want your sauce to be spicy!). Roast them long enough so they begin to scorch and char on the outside, and then allow them to cool
Once cooled, peel away the skin and discard it. The skin doesn’t add anything to the flavor of the dish and will only make the sauce texture grainy and unpleasant. Behind that skin however is the most delicious, sweet flesh from the Peppers! Roasting them adds a wonderful charred, barbeque flavor to the sauce
Once roasted, add the ingredients into the Blender
To achieve that wonderfully smooth and luscious texture the Roast Poblano Chili Sauce is typically blitzed in the blender. If you don’t own a blender, I highly encourage you to pick one up. They go cheap at department stores like Walmart, and are well worth it
Along with the Peppers and Onions, we add Cilantro, Salt, and Pepper to the Blender. These are, of course, classic accompaniments to Mexican cuisine and truly complete the flavor of this wonderful sauce!
Blitz the whole thing up until smooth, which should only take about a minute or so. There should be enough liquid in the sauce from the Tomatillos and Lime Juice to allow the whole thing to catch and blitz smooth. However, if you’re finding the sauce is too thick and not blending, try adding a little bit more Lemon Juice or even some Olive Oil to get things going
Once blended, the sauce is done!
I love simple dishes, and this one is exactly that! Once you’ve got your sauce all beautifully blended it’s good to go. I recommend pouring the sauce into a separate bowl and giving it a taste for seasoning. You may want to add a little bit more Salt, Lime Juice, or perhaps even some Chili if you want it a bit spicier!
The Roast Poblano Chili Sauce can be served hot or cold. To heat it up, simply warm it over the stovetop on a low heat until warm. It’s perfectly good cold or at room temperature, and this heat is preferred for enjoying the sauce with Chips
The yield on this recipe is substantial. You’ll easily get over a cup worth of sauce depending on how large the Poblano Peppers that you used are. Anything you don’t use; you can seal it up and store it in the refrigerator for a few days. Of course, the sauce is best enjoyed immediately
Best ways to enjoy this Roast Poblano Chili Sauce
The way I look at this dish is to treat it like you would your favorite hot sauce. It will add some flair and spice to any dish that you typically add hot sauce too. Of course, it’s perfect with Mexican food. So, adding a dash of it to Tacos, Burritos, and Nachos is going to make the whole dish sing
We have a beautiful Enchilada Recipe that utilizes this sauce as well. It combines the rich, spiciness of the Poblano Pepper Sauce with beautifully tender shredded Chicken. We add some cheese into the whole thing then wrap them in Tortillas and bake them with, you guessed it, more cheese! The result is amazing, and you can check out the recipe here (recipe coming soon!)
Of course, the most popular way to enjoy a delicious sauce like this is simply with a big bowl of Corn Chips. Just set yourself up in front of the TV and dip away to your hearts content and you’ll be having a great time! The simplicity of this sauce means you can whip it up anytime. It serves as a tasty and versatile addition to your home cooking
Recipe Details
4 people
10 minutes
40 minutes
40 minutes
Roast Poblano Chili Sauce Recipe
Ingredients
- 4 Medium Poblano Peppers
- 1 lb. Tomatillos
- 1 Brown Onion, peeled and halved
- 1 Jalapeno
- 1 tbsp. Olive Oil
- Juice of 1 Lime
- 1 cup Cilantro
- 1 tsp. Salt
- ½ tsp Pepper
Instructions
- Place the Onion, Poblano, Tomatillos and Jalapeno on a baking pan and season with Olive Oil and Salt. Roast at 400F for 40 minutes until charred
- Remove from oven and allow to cool. Once cooled, remove and discard the skin from the Jalapeno and Peppers
- Add the roast ingredients into a blender along with Lime Juice, Cilantro, Salt and Pepper and Blend until smooth
- Pour into a bowl and mix well. Taste for seasoning and adjust if necessary
Recipe Notes
- To assist with removing the skin, try placing the Peppers in a bowl covered in cling film
- If your sauce is too thick to blend, add a little Olive Oil and some more Lime Juice
- You can refrigerate the sauce for a few days, making it perfect to prep in advance for a party of big meal
It’s as easy as that! Our wonderful Roast Poblano Chili Sauce recipe makes for the perfect addition to your next meal, be that a Mexican feast, or simply enjoying it as a dip with some Chips. Give this recipe a try as we know you’re going to love it!
For more tasty Sauces, check out some of these other recipes we’ve got here at Dinnertime Somewhere:
Happy Cooking!
