Get ready to meet your new favorite condiment! This green chile sauce is anything but subtle—it boasts a stunning deep green color, an intoxicating aroma, and a complex, intense flavor that will elevate any dish. Forget store-bought sauces; this homemade version is incredibly fresh and vibrant. It’s the perfect partner for everything from crispy dosas to roasted vegetables. While it packs a punch, you can easily mellow it with a swirl of yogurt for a creamier, cooler finish.
Ingredients
• MAKES: 4 to 6 servingsTIME: 20 minutes
• 6 medium poblano chiles, roasted, peeled, and seeded
• 1 tbsp / 15g fresh ginger, peeled and minced
• 2 tsp cumin seeds
• 1/4 cup / 15g fresh cilantro, chopped
• 1 pinch asafetida (hing), optional
• 1/4 cup / 60ml neutral oil, like grapeseed or corn
• 3 tbsp / 45ml fresh lime juice
• Salt and freshly ground black pepper, to taste
Instructions
1. Combine the roasted poblanos, minced ginger, cumin seeds, cilantro, and asafetida (if using) in a high-speed blender or food processor.
2. Purée the mixture until completely smooth. If needed, add a tablespoon or two of water to help it blend.
3. Place a medium saucepan over medium-high heat and add the oil. Once the oil is hot and shimmering, carefully pour in the chile purée. Be cautious, as it will splatter when it hits the hot oil.
4. Cook for 2 minutes, stirring frequently. Reduce the heat to low and let it simmer, stirring occasionally, until the sauce has thickened slightly, about 2 to 3 more minutes.
5. Remove the pan from the heat. Season to taste with salt and pepper, then stir in the fresh lime juice. Serve hot, or allow it to cool and store in an airtight container in the refrigerator for up to 3 days.
Nutritional Information
• Estimated values per serving (based on 6 servings)
• Calories: 110 kcal
• Fat: 10g
• Carbohydrates: 5g
• Protein: 1g
• Fiber: 2g
• Sodium: 150mg
Pro Tips
• & Variations
• For the best flavor, roast chiles over a gas flame or under a broiler until the skin is fully blistered. Immediately place them in a covered bowl to steam for 10 minutes, which makes the skins effortless to peel off.
• To make a creamy, cooling dip, allow the finished sauce to cool completely, then whisk in 1/2 cup of plain yogurt. For a rich and dairy-free version, stir in a 14-ounce can of full-fat coconut milk during the last few minutes of simmering.
• Control the heat level to your liking. For a spicier sauce, add one or two serrano chiles to the blender along with the poblanos. For a much quicker and milder sauce, you can substitute the fresh chiles with two 4-ounce cans of diced green chiles, drained.
• This sauce develops even more flavor as it sits. Make it a day ahead and store it in an airtight container in the refrigerator for an easy and delicious addition to your meals.
FAQ
Q: Is this green chile sauce vegan
A: Yes, the base recipe is completely vegan as it uses only plant-based ingredients. For a creamy vegan variation, the recipe suggests stirring in a 14-ounce can of full-fat coconut milk during the last few minutes of simmering.
Q: What are the best vegetarian pairings for this sauce
A: This versatile sauce is perfect for elevating many vegetarian dishes. The recipe specifically recommends serving it with crispy dosas and roasted vegetables. It would also be excellent with plant-based tacos, grain bowls, or as a dip for fresh bread.
Q: How can I make this sauce creamier without dairy
A: To create a rich, creamy, and dairy-free version, simply stir in a 14-ounce can of full-fat coconut milk during the final 2-3 minutes of simmering. This provides a luscious texture without using any dairy products.
Q: How long can I store this homemade green chile sauce
A: You can store the cooled sauce in an airtight container in the refrigerator for up to 3 days. The recipe notes that the flavor develops even more as it sits, so making it a day ahead is a great option.
