Whoa baby. Who needs a little spice in their life? This Mexican Chile Relleno sauce will do just the trick. The spices combined with the jalapeno flavor will really kick those taste buds into gear.
We do not get nearly enough whole grains in our diets typically, so we could really use some wherever we can get it. Adding whole wheat flour to this sauce helps us get those important nutrients from whole grains that we really need for our cells to function properly. The whole wheat option can help increase your iron intake as well as a great source of fiber and B vitamins, while adding a healthy dose of fiber.
To prepare this recipe, you will need to start by heating up olive oil in a saucepan for a few seconds and then tossing in your onions, garlic, jalapeno, and pepper for about five minutes over medium heat. Slowly add in the flour and mix into the sauteed veggies. This will begin to form a pasty-grainy mixture. Cook this up for another two minutes. Transfer everything from the pan into a blender and add in fresh tomato as well. Blend everything together until it is a nice thick paste consistency. In a pot over medium heat, add the contents of the blender and mix in three cups of water. Cook this all together for 15-20 minutes. For the last five minutes of cooking, add in oregano and cilantro. Throw in a dash of salt and you’ve got yourself some authentic cuisine right there.
Put this together with some beans, rice, and sauteed veggies for a full, well-balanced meal. You can make the sauce ahead of time and store in a glass container, such as a mason jar, for up to one week. Have you ever made your own Chile Relleno Sauce before? Let us know what you think in the comments below!
- 1.5 cups of tomatoes, chopped
- 1/2 red onion, medium, chopped
- 4 cloves of garlic, whole
- 1/4 cup of whole wheat flour
- 1/4 cup of chopped cilantro leaves
- 1 jalapeño, chopped and de-seeded
- 3 cups of water
- 1 teaspoon of oregano
- 3 tablespoons of olive oil
- Salt (in moderation) to taste
- 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 under 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 fresh tomatoes into the blender as well.
- Blend everything 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. Cook for 15-20 minutes.
- Towards the last 5 minutes of cooking, add in oregano and fresh cilantro.
- Finish by sprinkling some salt. Enjoy!
- ** Store in tight glass containers for up to 1 week.
Vicky Macias
March 27, 2018 at 12:23 am (9 months ago)Light on the oregano or none at all
Janet Fitzgerald
November 23, 2018 at 8:40 pm (3 weeks 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 (2 weeks ago)yum! will try that
Janet Fitzgerald
November 23, 2018 at 8:43 pm (3 weeks 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 (2 weeks ago)yum! sounds delicious!