This Paleo Green Chili Sauce is perfect for everything from omelets to enchiladas and it even makes a great salad dressing for my Green Chile Salad with Shredded Chicken. To control the thickness of the sauce, simply add or reduce the amount of broth you use!
Green Chili is one of my favorites because it reminds me of my Dad’s Green Chili Enchiladas that he used to make for us when we were a kid. This version is delicious, paleo and even Whole30 compliant!
- 1 tablespoon avocado oil
- 12oz canned diced hatch green chiles, liquid reserved
- 1 clove garlic, chopped
- ½ yellow onion, chopped
- ½ jalepeno, chopped and seeds removed (unless you want it hot!)
- 1 tablespoon lime juice
- 1 teaspoon cumin
- ½ teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- ½ cup – 1 cup chicken broth, depending on how thick you want the sauce
- Heat a pan over medium high heat and add avocado oil after a minute or two.
- Allow oil to heat up and add chopped onion.
- Sauté for a few minutes until translucent and add the garlic in the center of the pan with a drop more oil.
- Saute for another minute and then add the chiles, without their liquid, the jalepeno, cumin and salt.
- Sautee until slightly browned.
- Add pepper and onion mixture to your high speed blender.
- Pour in liquid reserved from chiles, lime juice, cilantro and broth.
- Blend on low, working your way up to a higher speed, until fully combined.
- If you’re using it as a sauce, use right away when it’s warm.
- If you’re using it as a salad dressing, place it into a jar and let it cool in the fridge until you're ready to use it.
Disclosure: I received a Vitamix Pro 750 from Vitamix as compensation for this post. Vitamix did not influence my opinion of this or any other product. All views and opinions expressed in the post are my own and no other compensation was provided.