Chiles Rellenos Sauce is a savory tomato-based red chile sauce traditionally used to smother battered, cheese-stuffed poblano peppers. It is also served alongside, or on top of, rice, enchiladas, and burritos and other Mexican-inspired dishes. Whether as a base for a spicy chicken dish, or sauce for cheesy enchiladas this sauce will add those smokey Mexican flavors everyone craves. Make this homemade sauce for your favorite tacos or nachos to avoid the store-bought varieties.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 teaspoon minced garlic
- 1 teaspoon chili powder
- ¼ teaspoon ground cumin
- 2 cups diced tomatoes (fresh or canned)
- 1 cup low-sodium veggie or chicken broth
- 1½ teaspoons fresh lime juice
- ¼ cup chopped fresh cilantro
Directions
-
HEAT oil in medium saucepan and sauté onion, garlic, chili powder and cumin over medium heat until onion is tender.
-
ADD diced tomatoes, broth, lime juice and cilantro and simmer mixture for about 10 minutes. Set aside to cool.
-
PUREE mixture in blender or food processor. Return to saucepan and season to taste with salt. Simmer sauce until reduced by about one fourth.
Recipe Note
Cabot's Mexican-inspired recipes will be crowd pleasers. Check them out!
Chiles Rellenos Sauce is a savory tomato-based red chile sauce traditionally used to smother battered, cheese-stuffed poblano peppers. It is also served alongside, or on top of, rice, enchiladas, and burritos and other Mexican-inspired dishes. Whether as a base for a spicy chicken dish, or sauce for cheesy enchiladas this sauce will add those smokey Mexican flavors everyone craves. Make this homemade sauce for your favorite tacos or nachos to avoid the store-bought varieties.
Directions
-
HEAT oil in medium saucepan and sauté onion, garlic, chili powder and cumin over medium heat until onion is tender.
-
ADD diced tomatoes, broth, lime juice and cilantro and simmer mixture for about 10 minutes. Set aside to cool.
-
PUREE mixture in blender or food processor. Return to saucepan and season to taste with salt. Simmer sauce until reduced by about one fourth.
