Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

This sauce is a great alternative to the tomato based sauces. It is definitely worth learning how to make, plus it keeps well for leftovers.

Ingredients Nutrition


  1. Roast whole peppers in 350 degree oven until the scent permeates the room (about 15 minutes).
  2. De-seed, de-vein, and slice peppers and place them in a large pot with just enough water to boil.
  3. Boil peppers covered for 30 minutes (don't cheat you will regret it later).
  4. Remove peppers from boiling water and wait until they are cool enough to handle.
  5. Holding on to one end of the slice of pepper, gently rub the pulp side with a fork until only the skin remains (skins will make the sauce bitter).
  6. Return pepper pulp to water and remove from heat.
  7. Saute onion and garlic in butter.
  8. Add flour and chicken stock.
  9. Stir until mixture begins to thicken.
  10. Add spices and water/pulp mixture.
  11. Puree and serve.
  12. Note: Jalapeno peppers work nicely if you are wanting a warmer sauce.


Most Helpful

Wonderful. I used dried chilis, as that is all I had on hand -- chipotles and another variety. Since it is difficult to remove the seeds of dried chilis, I just removed the seeds after boiling, at the time of removing the skins.

tamarinda August 10, 2005

EXCELLENT! A fine Salsa. A pleasent change from Red Enchilada sauce. The only change I made was to double the crumbled Mexican Oregano to 1 teaspoon. I grind it and whole cummin seeds just before use. Freshly ground spices are so much better than the pre-ground. I usually make a double batch and put the leftovers up, 2 cups at a time, in ziplock sandwich size freezer bags. It freezes well and is wonderful to have on hand. Thanx for posting this great recipe. Pierre

Pierre Dance October 30, 2004

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