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    Mexican Inspired Chile Relleno Sauce

    Spreads, Condiments, Sauces

    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!
     
    5 from 2 votes
    Print
    Chile Relleno Sauce
    Ingredients
    • 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
    Instructions
    1. 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.
    2. Slowly add in flour and mix into the sautéed ingredients. A pasty-grainy mixture should form. Cook for another 2 minutes.
    3. Transfer everything from the pan into a blender, and add in the fresh tomatoes into the blender as well.
    4. Blend until you get a consistent thick paste.
    5. 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.
    6. When you're ready to enjoy, add in fresh cilantro.

    7. Adjust for salt. Enjoy!

     

    19 Comments

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    Comments

    1. Vicky Macias says

      March 27, 2018 at 12:23 am

      Light on the oregano or none at all

      Reply
    2. Janet Fitzgerald says

      November 23, 2018 at 8:40 pm

      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!

      Reply
      • Wendy says

        November 27, 2018 at 11:13 pm

        yum! will try that

        Reply
    3. Janet Fitzgerald says

      November 23, 2018 at 8:43 pm

      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.

      Reply
      • Wendy says

        November 27, 2018 at 11:13 pm

        yum! sounds delicious!

        Reply
    4. Gloria says

      June 4, 2019 at 1:03 am

      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.

      Reply
      • Wendy says

        June 11, 2019 at 2:36 pm

        So happy you enjoyed!! This is one of my fave sauces

        Reply
      • Kryssie says

        October 4, 2021 at 1:30 pm

        5 stars

        EXECLLENT

        Reply
        • Jessie says

          October 12, 2021 at 5:20 pm

          Thanks for reading!

          Reply
    5. Karen Robbins says

      May 11, 2020 at 8:12 pm

      Can you freeze this sauce? Have you?

      Reply
      • Wendy says

        May 13, 2020 at 2:35 pm

        Yes you can! Just add some water when boiling to get it back to the same texture

        Reply
    6. Paulina Guardado says

      August 12, 2020 at 1:55 am

      5 stars

      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.

      Reply
      • Wendy says

        August 14, 2020 at 8:28 pm

        so happy to hear ya’ll enjoyed!

        Reply
    7. Ronnie Howe says

      March 20, 2021 at 11:58 pm

      Better than any I’ve ever had in any restaurant!!!

      Reply
    8. Debbie says

      April 10, 2022 at 3:47 pm

      Excellent

      Reply
      • Jessie says

        April 28, 2022 at 8:35 pm

        thank you!

        Reply
    9. Toni says

      August 13, 2022 at 1:25 am

      [email protected] can you use canned roasted green chile’s?

      Reply
      • Erin says

        September 29, 2022 at 7:15 pm

        yes!!

        Reply
    10. F Rogal says

      June 3, 2023 at 10:42 am

      5 stars

      Fabulous and simple recipe! I’d held off trying to make sauce for my signature tiger shrimp chili rellenos until this recipe. Made it in my AirBnB while visiting my daughter and new family in Colorado (high, 5210’ altitude cooking). I did substitute chicken stock for the water, and used the nifty Ninja blender the unit had. Piece of cake!

      Reply

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