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
- 3 tablespoons of olive oil
- 1/2 red onion, medium, roughly chopped
- 4 cloves of garlic
- 1 jalapeño, de-seeded and roughly chopped
- 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 plus more as needed
- 1/4 cup of chopped cilantro leaves
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!
Vicky Macias says
Light on the oregano or none at all
Janet Fitzgerald says
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!
yum! will try that
Janet Fitzgerald says
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.
yum! sounds delicious!
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.
So happy you enjoyed!! This is one of my fave sauces
Thanks for reading!
Karen Robbins says
Can you freeze this sauce? Have you?
Yes you can! Just add some water when boiling to get it back to the same texture
Paulina Guardado says
I just made this sauce and it was great! I omitted the oregano and added a knorr chicken bouillon cube for flavor. My husband loved it and also ate it as a dip for tortilla chips.
so happy to hear ya’ll enjoyed!
Ronnie Howe says
Better than any I’ve ever had in any restaurant!!!
[email protected] can you use canned roasted green chile’s?