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5 from 1 vote
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
  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!