This sauce is so creamy and smooth, and pairs well with your favorite Mexican inspired dishes. I like to make a large batch for the week, and remix it into different recipes. I’ve had it with rice and beans, stuffed peppers, stews, and more. It hit the spot every single time.
Let’s get into it. In a sauté pan, heat up the olive oil for a few seconds, and add in onions, garlic, and jalapeño pepper. Sauté for 5 minutes over medium flame. Slowly add in flour and mix into the sautéed ingredients. A pasty-grainy mixture should form. Cook for another 2 minutes. Transfer everything from the pan into a blender, and add in the fresh tomatoes into the blender as well.
Blend until you get a consistent thick paste. In a pot on low-medium flame, add in the contents of the blender and add in 3 cups of water, salt, and oregano. Cook for 15-20 minutes. When you’re ready to enjoy, add in fresh cilantro. Adjust for salt. Enjoy! Store in a glass container, such as a mason jar, for up to one week. Let us know what you think in the comments below!
Chile Relleno Sauce
Ingredients
- 3 tablespoons of olive oil
- 1/2 red onion medium, roughly chopped
- 4 cloves of garlic whole
- 1 jalapeño roughly chopped and de-seeded
- 1/4 cup of flour
- 2 medium tomatoes or 1.5 cups of tomatoes roughly chopped
- 3 cups of water
- 1/2 teaspoon of ground oregano
- 1 teaspoon of salt more as needed
- 1/4 cup of chopped cilantro leaves
Instructions
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In a sauté pan, heat up the olive oil for a few seconds, and add in onions, garlic, and jalapeño pepper. Sauté for 5 minutes over medium flame.
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Slowly add in flour and mix into the sautéed ingredients. A pasty-grainy mixture should form. Cook for another 2 minutes.
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Transfer everything from the pan into a blender, and add in the fresh tomatoes into the blender as well.
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Blend until you get a consistent thick paste.
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In a pot on low-medium flame, add in the contents of the blender and add in 3 cups of water, salt, and oregano. Cook for 15-20 minutes.
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When you're ready to enjoy, add in fresh cilantro.
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Adjust for salt. Enjoy!
Vicky Macias
March 27, 2018 at 12:23 am (2 years ago)Light on the oregano or none at all
Janet Fitzgerald
November 23, 2018 at 8:40 pm (1 year ago)I buy pre-made chiles rellonos at the Bueno Foods warehouse in Albuquerque. They are popular in New Mexico, and I often see them on restaurant plates. They come frozen and cook up nicely in the toaster oven. Good amount of heat in the chiles and crisp crust.
This sauce was spot on for authenticity. But add the oregano a pinch at a time, the tsp. would be much too strong. Also, I used masa harina instead of the whole wheat flour, which I did not have on hand. It added a great traditional taste!
Wendy
November 27, 2018 at 11:13 pm (1 year ago)yum! will try that
Janet Fitzgerald
November 23, 2018 at 8:43 pm (1 year ago)This being Thanksgiving weekend and not fresh tomato season, I used a 16-oz. can of organic chopped San Marzano tomatoes and it was just fine.
Wendy
November 27, 2018 at 11:13 pm (1 year ago)yum! sounds delicious!
Gloria
June 4, 2019 at 1:03 am (8 months ago)First time making Chile Rellenos and looking for a sauce recipe. Found a couple. I thought this recipe looked easy enough but worried that it also looked so Bland. Was I surprised ! Family absolutely loved the outcome. I did read all the previous comments about not so much Oregano, plus I think I used twice the Tomatoes. This is a Keeper.
Thanks from glo.
Wendy
June 11, 2019 at 2:36 pm (7 months ago)So happy you enjoyed!! This is one of my fave sauces