New Mexico Green Sauce

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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1 large onion, finely chopped
4 poblano chiles, roasted, peeled, seeded, and finely chopped
1 jalapeno chile, seeded and finely chopped
1 clove garlic, finely chopped
2 Tbsp vegetable oil
1/2 cup whipping cream
1/4 tsp salt


Cook onions, chiles, and garlic in oil over medium heat, stirring occasionally, until onion is tender, about 8 minutes. Stir in whipping cream and salt.