Ole Chile Relleno Sauce
Elevate your homemade chile rellenos with this rich and smoky Ole Chile Relleno Sauce, a perfect blend of roasted Roma tomatoes, charred poblano peppers, and a touch of chipotle heat. With its bold, authentic flavors and velvety texture, this sauce is crafted by roasting fresh ingredients and blending them to perfection before simmering in a medley of savory spices like cumin and oregano. It’s versatile enough to drizzle over stuffed peppers, use as a base for enchiladas, or even serve as a dipping sauce. Ready in just 40 minutes, this zesty Mexican-inspired recipe is ideal for transforming weeknight dinners or impressing guests with its vibrant, mouthwatering depth of flavor. Garnish with fresh cilantro for a final flourish that completes this culinary masterpiece!
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Recipe Information
Ingredients
- 4 large Roma tomatoes
- 2 medium Poblano peppers
- 1 medium Onion
- 3 cloves Garlic cloves
- 2 tablespoons Vegetable oil
- 1 cup Chicken or vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 piece Chipotle chili in adobo sauce
- 2 tablespoons Fresh cilantro (optional for garnish)
Instructions
Preheat your oven to 450°F (230°C). Line a baking sheet with aluminum foil or parchment paper.
Place the Roma tomatoes, poblano peppers, and unpeeled garlic cloves on the baking sheet. Roast in the oven for 15-20 minutes, turning occasionally, until the tomatoes and peppers are blistered and charred, and the garlic is soft.
Remove the roasted items from the oven. Place the charred poblano peppers in a bowl and cover with plastic wrap or a clean kitchen towel to allow them to steam for about 5 minutes. This will make it easier to peel off the skin.
Once cool enough to handle, peel and discard the skins from the poblano peppers. Remove the seeds and stems as well. Peel the garlic cloves.
In a blender or food processor, add the roasted tomatoes, peeled garlic, peeled and seeded poblano peppers, and the chipotle chili in adobo sauce. Blend until smooth. Set aside.
Heat the vegetable oil in a medium saucepan over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
Pour the blended tomato and pepper mixture into the saucepan with the onions. Stir well and cook for 3-5 minutes to let the flavors meld.
Add the chicken or vegetable broth, ground cumin, dried oregano, salt, and black pepper. Stir to combine and bring the sauce to a gentle simmer.
Lower the heat and let the sauce simmer for 10 minutes, stirring occasionally, until slightly thickened.
Taste and adjust seasoning, if needed. If you’d like a thinner sauce, you can add more broth a little at a time until the desired consistency is reached.
Serve the sauce warm over chile rellenos or use it as a base for other dishes. Garnish with fresh cilantro, if desired.
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3388 mg | 147% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 28.9 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2154 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
