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Epicurious

Green Chile Sauce

Recipe information

  • Yield

    makes 3 cups

Ingredients

1 can (27 ounces) whole green chiles, drained and seeded
6 garlic cloves (do not peel)
4 tomatillos, husked
2 teaspoons extra-virgin olive oil
1 small white onion, cut into 1/2-inch pieces
2 teaspoons dried Mexican oregano
3/4 teaspoon ground cumin
Coarse salt

Preparation

  1. Step 1

    Puree the chiles in a blender, adding a little water if the puree seems dry.

    Step 2

    Cook the garlic and tomatillos in a dry large cast-iron skillet over medium-high heat, turning occasionally, until golden brown and softened, about 8 minutes. Peel the garlic. Coarsely chop the garlic and tomatillos; set aside.

    Step 3

    Heat the oil in the same skillet over medium heat until hot but not smoking. Cook the onion until softened and translucent, about 5 minutes. Add the chile puree, garlic, tomatillos, 1/2 cup water, and the oregano and cumin. Bring to a boil; reduce heat. Simmer until the sauce is thickened, about 15 minutes. Season with salt. If not serving immediately, refrigerate up to 2 days; reheat over low (add water if the sauce seems too thick).

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSauceMexicanLatin AmericanChileVegetableTomatilloOnionRoot VegetableDairy FreeGluten FreeNut FreeVeganVegetarianKetoQuickEasyMeal PrepMake AheadSimmerBlenderCast Iron SkilletCookbooks
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