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Ole! Chile Relleno Sauce

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Ingredients

Adjust Servings:
1/3 cup corn oil
1 medium onion, chopped
4 garlic cloves, chopped
1/3 cup flour
1 1/2 cups fresh ripe roma tomatoes, pureed
1 seeded fresh jalapeno pepper, pureed
5 cups water not broth!
2 teaspoons salt
1 1/2 teaspoons mexican oregano, crushed

Nutritional information

229.3
Calories
166 g
Calories From Fat
18.5 g
Total Fat
2.4 g
Saturated Fat
0 mg
Cholesterol
1177.2 mg
Sodium
15 g
Carbs
2.1 g
Dietary Fiber
3.2 g
Sugars
2.3 g
Protein
287 g
Serving Size

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Ole! Chile Relleno Sauce

Features:
    Cuisine:

    I've tried a few different recipes for Chile Relleno broth that were just OK. This one is EXCELLENT! I added a few extra cloves of garlic, didn't need all 5 cups of water & peeled my tomatoes prior to blending.

    • 75 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Ole! Chile Relleno Sauce, My chile relleno sauce recipe for Recipe #327822. Photo credit: Photo 2 was taken by Chef #61569, Rinshinomori., I’ve tried a few different recipes for Chile Relleno broth that were just OK. This one is EXCELLENT! I added a few extra cloves of garlic, didn’t need all 5 cups of water & peeled my tomatoes prior to blending., I love this Relleno Sauce so much! It is super easy to make and yummy. For those saying that it doesn’t thicken up, it should be the consistency of a thin gravy when done. use this sauce to top my Relleno Casserole and pair it with garlic rice… I put it on my rice at times too.


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    Steps

    1
    Done

    Heat 1/3 Cup Corn Oil in a Medium Saucepan Over Medium-Low Heat; Chop 1 Medium Onion Together With 4 Cloves of Garlic in a Food Processor; Saute the Onion and Garlic Mixture in the Corn Oil Until Translucent and Golden, and Almost Caramelized.

    2
    Done

    Add 1/3 Cup Flour to the Saute Mixture; Stir the Mixture as It Cooks, Until It Is Deep Golden in Color Mixture Will Be Paste-Like.

    3
    Done

    Place Into the Large Bowl of a Food Processor Enough Fresh Ripe Roma Tomatoes to Yield Approximately 1 1/2 Cups Pureed, and One Stem-Removed Seeded Fresh Jalapeno Pepper; Process Both Until Pulverized.

    4
    Done

    Transfer the Sauteed Onion and Garlic Roux from the Saucepan Into the Bowl of the Food Processor With the Tomatoes and Jalapeno, Submerging the Into the Pulverized Mixture First.

    5
    Done

    Process Until All Ingredients Until Finely Pureed.

    6
    Done

    Pour Pureed Mixture Into the Same Medium Saucepan.

    7
    Done

    Stir in 5 Cups Water, 2 Teaspoons Salt, 1 1/2 Teaspoons Crushed Mexican Oregano Crush Between Fingers 1/4 Teaspoon Finely Ground Black Pepper, and 1 Small Bay Leaf.

    8
    Done

    Bring Mixture to Boiling While Whisking; Reduce Heat to Medium and Cook For About 45 Minutes, Whisking Occasionally, or Until Desired Consistency Is Reached; Cover Slightly Vented So Steam Can Escape; Keep Sauce Warm Over Lowest Heat, Whisking Occasionally Until Served, or Reheat and Stir Before Serving.

    9
    Done

    Pour a Small Pool of Warmed Sauce Onto Chile Relleno Serving Plate; Place Chile Relleno Over Sauce; Top Chile Relleno With Additional Sauce; Garnish as Desired; Serve.

    10
    Done

    Snap Your Fingers and Shout, "ole!".

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    Ariella King

    Spice enthusiast on a mission to explore the diverse flavors of the world.

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