Green Chili Sauce

Green Chili Sauce on Enchiladas

Green Chili Sauce on Enchiladas

This is a traditional New Mexico sauce made with green chilies. It is used on a variety of dishes including hamburgers, enchiladas, eggs, pork, steak and fish. Recently I have used it on Cheezie Chicken Enchiladas and Jucy Lucys. The sauce gains a little heat over time, so make it in advance for a little extra kick.


  • 4 Hatch or Big Jim Chili Peppers
  • 2 Poblano Chili Peppers
  • 3 Tomatillos
  • 2 tablespoons Olive Oil
  • 2 teaspoons Salt
  • 2 teaspoons Pepper
  • 2 teaspoons Cayenne Pepper


Blistered Chilies

Blistered Chilies

Blister the chilies. This can be done several ways.

  • Oven: Place chilies in hot oven 400 degrees for 6-8 minutes until skin blisters away from the flesh.
  • Range top: Cover burner with wire mesh. Place chilies on mesh once burner is heated. Remove when skin is blistered.
  • Grill: Place chilies 5-6 inches over heat. Remove when skin blisters.

Once blistered the chilies can either be peeled or frozen for later use. Freezing the chilies makes removing the skin a little easier.

Green Chili Sauce on Enchiladas

Green Chili Sauce on Enchiladas

Once the chilies have been blistered and the skin removed, dice them and the tomatillos. Add olive oil to a saute pan over medium/medium high heat. Once the oil is hot, add the chilies, tomatillos, salt, pepper and cayenne. Stir and chop with a flat headed spoon over for 5-6 minutes. Remove from heat and serve. The sauce can be kept in the refrigerator for up to a week in a sealed container.

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  • By Desiree, 2009/08/15 @ 8:36 PM

    I guess you’ll have to can some for me, can’t get those varieties of peppers here.

  • By Robyn, 2009/08/15 @ 8:41 PM

    Can’t get these peppers in oz either, can I use another kind of pepper…..

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