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!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 450°F (230°C). Line a baking sheet with aluminum foil or parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Lower the heat and let the sauce simmer for 10 minutes, stirring occasionally, until slightly thickened.

Step 10

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.

Step 11

Serve the sauce warm over chile rellenos or use it as a base for other dishes. Garnish with fresh cilantro, if desired.

Nutrition Facts

Serving size	1145.4 grams (1145.4g)

Amount per serving	% Daily Value*
Calories	477

Total Fat 29.90g	38%
Saturated Fat 4.20g	21%
Polyunsaturated Fat 16.80g
Cholesterol 0mg	0%
Sodium 3389mg	147%
Total Carbohydrate 53.40g	19%
Dietary Fiber 13.00g	46%
Total Sugars 28.90g
Protein 10.70g	21%

Vitamin D 0IU	0%
Calcium 171mg	13%
Iron 6mg	31%
Potassium 2154mg	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.

Source of Calories

Fat: 51.2%

Protein: 8.1%

Carbs: 40.6%