Green Chile Sauce (Gluten-Free, Nut-Free, Soy-Free)


The recipe and photo are from Wayne Nelson over at The Cook’s Kitchen.

Green Chile Sauce

2 pounds of fresh roasted or frozen roasted green chile’s
10 – tomatillos
1 – bunch cilantro
6 to 8 green onions and tops
14 ounce can chicken broth
garlic salt
garlic powder

In a food processor, add the chile’s, cilantro, onions and tomatillos then pulse to a medium puree. (still some small chunks remaining) Transfer to a stock pot, add the broth and simmer for about 2 hours, cooking off some of the liquid. Add garlic salt and powder during the last 30 minutes to taste.  

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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