• Cooking Time:
  • Servings:
  • Preparation Time:


I moved to Boston from San Diego in Dec 99. Back then, it was pretty hard to find many of the ingredients I had taken for granted living in So Cal. So I had to find a good green sauce recipe. This is it!


  • 6 to 8 Anaheim or poblano chili peppers
  • 1 jalapeno pepper, seeded & chopped
  • 2 cloves garlic, coarsely chopped
  • 1 medium onion, cut-up
  • 2 tablespoons flour
  • 1/2 teaspoon garlic salt
  • 2 cups water


  • Roast peppers over an open flame or under a broiler until black and blistered. Place in a paper bag and let steam for 5 minutes.
  • Remove from bag and gently rub off the blackened skin.
  • Remove top; slit open and remove membranes and seeds.
  • Should have 1 2/3 to 2 cups of chilis.
  • Place chili peppers in a blender or food processor bowl with the garlic, onion, flour and garlic salt.
  • Cover and blend or process on low speed until smooth.
  • (If mixture does not blend easily, add about 1/2 cup of the 2 cups water to the blender or processor.)
  • Pour into a medium saucepan; add water.
  • Cook and stir until slightly thickened and bubbly.
  • Reduce heat and boil gently, uncovered, about 30 minutes, stirring occasionally, until reduced to 2 1/2 cups.

Categories: Mexican  Misc. Condiment  Salsa  Spicy  Stove  Tex-Mex 
© 2006-2017 BakeSpace, Inc. All Rights Reserved