There’s something magical about a good green chili sauce—it can transform a simple meal into something extraordinary. Whether you’re looking to spice up your tacos, add zing to your eggs, or simply enjoy a flavorful dip, these 18 recipes offer everything from quick fixes to slow-simmered favorites. Ready to turn up the heat? Let’s dive in!
Roasted Tomatillo and Green Chili Sauce
Venturing into the kitchen on quiet afternoons often leads me to recipes that feel like gentle discoveries, and this roasted tomatillo and green chili sauce is one of those treasures that simmers with both brightness and comfort.
Ingredients
– about a pound and a half of fresh tomatillos, husks removed and rinsed
– a couple of large poblano peppers
– one medium white onion, quartered
– three cloves of garlic, unpeeled
– a generous splash of olive oil
– half a cup of fresh cilantro leaves
– a tablespoon of fresh lime juice
– half a teaspoon of salt
– a quarter teaspoon of ground cumin
– half a cup of water
Instructions
1. Preheat your oven to 425°F.
2. Place the tomatillos, poblano peppers, onion quarters, and unpeeled garlic cloves on a large baking sheet.
3. Drizzle everything with the olive oil and toss gently to coat.
4. Roast in the preheated oven for 20–25 minutes, until the tomatillos are soft and slightly blistered and the pepper skins are charred.
5. Tip: Let the peppers steam in a covered bowl for 10 minutes after roasting—this makes peeling off the skins much easier.
6. Remove the stems and seeds from the poblano peppers and peel off the charred skins.
7. Squeeze the roasted garlic cloves from their skins into a blender.
8. Add the roasted tomatillos, peeled poblanos, roasted onion, cilantro, lime juice, salt, and cumin to the blender.
9. Pour in the half cup of water.
10. Blend on high speed for 1–2 minutes until the sauce is completely smooth.
11. Tip: For a silkier texture, strain the sauce through a fine-mesh sieve, pressing with a spoon to extract all the liquid.
12. Taste and adjust salt if needed, but avoid over-blending after tasting to keep the fresh flavor intact.
13. Tip: Let the sauce cool to room temperature before storing—it thickens slightly as it rests, making it perfect for drizzling.
Keeping this sauce in a jar in the fridge feels like holding onto a bit of summer’s vibrancy. Its texture is velvety yet bright, with a tangy kick from the tomatillos that mellows into smoky warmth from the roasted poblanos. I love it swirled into soups, draped over grilled chicken, or even as a dip for crispy tortilla chips on a lazy evening.
Cilantro Lime Green Chili Sauce
Perhaps it’s the way the light catches the vibrant green, or how the scent transports me instantly to summer evenings, but this sauce has become my kitchen companion through countless meals. Pulling out the blender feels like opening a familiar journal, each ingredient a memory waiting to be stirred together.
Ingredients
– A couple of fresh jalapeños, stems removed
– A generous handful of fresh cilantro leaves and tender stems
– 2 cloves of garlic, peeled
– The juice from one large lime
– A quarter cup of olive oil
– A splash of water, just to help it blend
– A pinch of salt
Instructions
1. Roughly chop the jalapeños and garlic cloves to help your blender process them evenly.
2. Combine the chopped jalapeños, cilantro, garlic, lime juice, olive oil, and salt in your blender pitcher.
3. Pulse the blender 3-4 times to break down the larger pieces before continuous blending.
4. Blend on high speed for 45-60 seconds until the sauce becomes completely smooth and uniformly green.
5. Check the consistency by dipping a spoon—if it seems too thick, add a tablespoon of water and blend for another 15 seconds.
6. Taste carefully for salt adjustment, remembering the flavors will meld as it rests.
7. Transfer the finished sauce to a glass jar or airtight container.
8. Refrigerate immediately, where it will keep beautifully for up to 5 days.
Now the sauce settles into its final form—bright with citrus, gently spicy, and wonderfully versatile. Nothing compares to drizzling it over grilled fish or swirling it into morning eggs, each spoonful carrying that fresh, herbal brightness that makes ordinary meals feel quietly special.
Avocado and Green Chili Crema
Holding this bowl of creamy green goodness feels like catching a quiet moment in an otherwise bustling kitchen. Sometimes the simplest combinations—just a few thoughtful ingredients—create the most comforting flavors. This avocado and green chili crema has become my go-to for adding instant brightness to so many meals.
Ingredients
– 2 ripe avocados, pitted and scooped
– 1/2 cup of sour cream
– 1/4 cup of chopped canned green chilies
– A big squeeze of fresh lime juice (about 2 tablespoons)
– A small handful of fresh cilantro leaves
– A generous pinch of kosher salt
– A couple of ice cubes to keep it cool and bright
Instructions
1. Cut 2 ripe avocados in half, remove the pits, and scoop the flesh into your blender.
2. Add 1/2 cup of sour cream to the blender with the avocado.
3. Measure 1/4 cup of chopped canned green chilies and add them to the blender.
4. Squeeze in about 2 tablespoons of fresh lime juice directly into the blender.
5. Toss in a small handful of fresh cilantro leaves.
6. Sprinkle a generous pinch of kosher salt over the ingredients.
7. Drop in a couple of ice cubes to help keep the crema cool and prevent browning.
8. Blend on medium speed for about 30 seconds, until completely smooth and pale green.
9. Stop the blender, scrape down the sides with a spatula to incorporate any unblended bits.
10. Blend again for another 15 seconds until the texture is uniformly creamy.
11. Taste and adjust salt if needed, remembering the flavors will meld as it chills.
12. Transfer the crema to an airtight container and refrigerate for at least 20 minutes to allow flavors to develop.
Gliding a chip through this crema reveals its silky texture, with the subtle heat from green chilies blooming gently against the rich avocado. I love drizzling it over grilled fish or spreading it thick on breakfast tacos—it brings a cool, creamy contrast to spicy dishes.
Zesty Green Chili and Sour Cream Dip
Whenever I find myself with a quiet afternoon and that familiar craving for something creamy with just a little kick, my thoughts drift to this dip. It’s the kind of simple comfort that feels both nostalgic and perfectly suited for right now, a gentle stir of flavors that somehow makes everything feel a little softer, a little more settled.
Ingredients
– A couple of 4-ounce cans of diced green chilies, drained
– One 8-ounce container of full-fat sour cream
– A cup of shredded Monterey Jack cheese
– A splash of fresh lime juice (from about half a lime)
– A quarter teaspoon of garlic powder
– A pinch of salt
Instructions
1. Preheat your oven to 350°F so it’s ready when you are.
2. In a medium mixing bowl, combine the drained green chilies, sour cream, shredded Monterey Jack cheese, fresh lime juice, garlic powder, and salt.
3. Stir everything together gently with a spatula until just combined—don’t overmix, or the sour cream can become too thin.
4. Transfer the mixture to a small, oven-safe baking dish, spreading it evenly with the spatula.
5. Bake for 20–25 minutes, until the edges are bubbling and the top is lightly golden in spots.
6. Let the dip rest on the counter for 5 minutes before serving; this helps the flavors meld and prevents burns.
Letting it cool just briefly gives the dip a wonderfully creamy, scoopable texture, with the mild heat from the chilies and the tangy coolness of sour cream dancing together. I love it best with sturdy tortilla chips, but it’s just as lovely spooned over baked potatoes or as a spread for turkey wraps.
Fresh Jalapeño Green Chili Sauce
Kind of like finding an old photograph tucked in a book, this sauce recipe surfaced from my grandmother’s handwritten notes, faded ink whispering of sun-warmed peppers and quiet afternoons in the kitchen. It’s the sort of recipe that feels less like cooking and more like remembering—a gentle simmering of memories and mild heat that clings to the air like late summer humidity. Making it today felt like tracing her footsteps through the garden, gathering just enough fire to warm the soul without overwhelming the heart.
Ingredients
– a couple of fresh jalapeños, stems removed
– one large poblano pepper, seeds scooped out
– a small handful of cilantro leaves
– a splash of lime juice (about 1 tablespoon)
– a glug of olive oil (around 2 tablespoons)
– half a cup of vegetable broth
– a pinch of salt
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Arrange the jalapeños and poblano pepper on the baking sheet, drizzle them with 1 tablespoon of olive oil, and roast for 20–25 minutes until the skins are blistered and charred in spots.
3. Tip: Let the peppers steam in a covered bowl for 10 minutes after roasting—this makes peeling the skins off much easier.
4. Peel the skins from the roasted peppers and discard them, then transfer the pepper flesh to a blender.
5. Add the cilantro, lime juice, remaining 1 tablespoon of olive oil, vegetable broth, and salt to the blender.
6. Blend on high speed for 1–2 minutes until the sauce is completely smooth, scraping down the sides once halfway through.
7. Tip: If the sauce is too thick, add another tablespoon of broth and blend again to reach your preferred consistency.
8. Pour the sauce into a small saucepan and simmer over low heat for 10 minutes, stirring occasionally to prevent sticking.
9. Tip: Taste and adjust salt after simmering—the flavors deepen as it cooks, so go light at first.
10. Remove from heat and let cool to room temperature before using or storing.
Yielding a velvety texture that clings to tortilla chips or drizzles over grilled chicken, this sauce carries the bright, grassy notes of cilantro balanced by the peppers’ subtle smoke. I love it swirled into creamy soups or as a vibrant base for marinades, where its gentle heat unfurls slowly, like a story told in whispers rather than shouts.
Green Chili and Garlic Infused Sauce
Now, as the afternoon light filters through my kitchen window, I find myself thinking about how certain flavors can hold entire seasons in their embrace. This green chili and garlic sauce came to me during one of those quiet moments when the garden was overflowing with late summer bounty, and I wanted to capture that fleeting warmth in a jar.
Ingredients
– about 8 fresh green chilies, stems removed
– a whole head of garlic, cloves separated and peeled
– a generous 1/4 cup of olive oil
– a couple of tablespoons of fresh lime juice
– just a teaspoon of honey
– a good pinch of salt
Instructions
1. Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2. Arrange the green chilies and garlic cloves in a single layer on the prepared baking sheet.
3. Roast for 15-18 minutes until the chilies are blistered with dark spots and the garlic feels soft when pressed.
4. Transfer the roasted chilies and garlic to a cutting board and let them cool for 5 minutes—this makes them easier to handle and prevents steam burns.
5. Roughly chop the roasted chilies and garlic to help your blender process them more evenly.
6. Combine the chopped chilies, garlic, olive oil, lime juice, honey, and salt in a blender.
7. Blend on medium speed for about 45 seconds, pausing to scrape down the sides with a spatula to ensure everything incorporates properly.
8. Check the consistency—if you prefer a thinner sauce, blend for another 15 seconds; for a chunkier texture, pulse briefly instead.
9. Taste and adjust the salt if needed, remembering that flavors will continue to meld as the sauce rests.
10. Transfer the finished sauce to a clean jar or container.
The texture settles into something beautifully rustic—not completely smooth, with tiny flecks of chili skin and garlic that promise bursts of flavor. That gentle heat from the roasted chilies wraps around the sweet, mellow garlic in a way that feels both comforting and vibrant. Try it drizzled over grilled vegetables or stirred into yogurt for a quick dip that carries the memory of summer well into autumn.
Tangy Tomatillo Green Chili Salsa
Musing on the quiet hum of the kitchen, I find myself reaching for those papery-husked tomatillos again, craving their bright, almost citrusy tang to cut through the lingering warmth of these late summer afternoons. There’s something deeply comforting about the ritual of making this salsa, a slow simmering that fills the house with the earthy scent of roasting chilies and garlic. It feels less like following a recipe and more like preparing a little jar of captured sunlight, ready to brighten a simple meal.
Ingredients
– About a pound and a half of fresh tomatillos, husks removed and rinsed well
– A couple of large poblano peppers
– One or two serrano peppers, depending on how much heat you like
– A small yellow onion, roughly chopped
– Three fat cloves of garlic, unpeeled
– A big handful of fresh cilantro leaves and tender stems
– A generous splash of fresh lime juice
– A good pinch of kosher salt
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Place the rinsed tomatillos, whole poblano peppers, whole serrano peppers, chopped onion, and unpeeled garlic cloves in a single layer on the prepared baking sheet.
3. Roast everything for 20-25 minutes, until the tomatillos are soft and slightly blistered and the pepper skins are charred in spots.
4. Tip: Let the roasted peppers steam in a covered bowl for 10 minutes—this makes the skins peel off effortlessly.
5. Carefully peel the blackened skins from the poblano and serrano peppers, then remove the stems and seeds.
6. Squeeze the soft, roasted garlic from its papery skins into the bowl of a food processor or blender.
7. Add the peeled peppers, roasted tomatillos, roasted onion, fresh cilantro, lime juice, and kosher salt to the blender.
8. Tip: Pulse the mixture just 5-6 times for a chunkier texture; if you prefer it smoother, let the blender run for a full 30 seconds.
9. Taste the salsa and adjust with another pinch of salt if needed, remembering the flavors will meld and deepen as it chills.
10. Transfer the salsa to an airtight container and refrigerate for at least one hour before serving.
11. Tip: For the best flavor, let the salsa rest in the fridge overnight; the tangy tomatillo sharpness will mellow beautifully into the smoky roasted peppers.
Perhaps what I love most is its texture—not perfectly smooth, but with little flecks of charred pepper skin and soft tomatillo pulp that cling to a tortilla chip. The flavor is a wonderful balance: the initial bright, citrusy punch from the tomatillos gives way to a deep, smoky warmth from the roasted poblanos, with just a subtle prickle of heat from the serrano lingering at the finish. It’s fantastic spooned over grilled fish or swirled into a simple soup to add a layer of vibrant, comforting complexity.
Hatch Green Chili Enchilada Sauce
Perhaps there’s something quietly magical about transforming humble ingredients into something that warms both kitchen and heart. Pouring roasted Hatch chilies into this sauce feels like capturing late summer sunshine in a jar, a gentle reminder that the simplest creations often hold the deepest comfort.
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, roughly chopped
– Four cloves of garlic, smashed
– About two cups of roasted Hatch green chilies, peeled and chopped
– A generous splash of vegetable broth
– A pinch of ground cumin
– A squeeze of fresh lime juice
– A handful of fresh cilantro leaves
Instructions
1. Heat two tablespoons of olive oil in a heavy-bottomed pot over medium heat until it shimmers.
2. Add one large chopped yellow onion and cook for 8-10 minutes, stirring occasionally, until the pieces turn translucent and edges begin to caramelize.
3. Stir in four smashed garlic cloves and cook for exactly 60 seconds until fragrant but not browned.
4. Tip: Smashing garlic rather than mincing releases more flavor while making it easier to remove later if desired.
5. Add two cups of chopped roasted Hatch chilies and a pinch of cumin, stirring to coat everything in the oil.
6. Pour in enough vegetable broth to just cover the chilies, about one cup, and bring to a gentle simmer.
7. Reduce heat to low, cover the pot, and let it bubble softly for 20 minutes to meld the flavors.
8. Tip: Keeping the lid on prevents evaporation and helps create a smoother sauce texture.
9. Carefully transfer the mixture to a blender, add a handful of cilantro leaves and a squeeze of lime juice.
10. Blend on high for 90 seconds until completely smooth and velvety.
11. Tip: Hold the blender lid firmly with a towel when blending hot liquids to prevent pressure buildup.
12. Return the sauce to the pot and heat through for 3-4 minutes before serving or storing.
Something about this sauce’s velvety texture and smoky-sweet flavor makes it feel like more than just a condiment. Spoon it over enchiladas where it pools in golden-green ribbons, or try drizzling it over grilled vegetables for an unexpected twist that carries the warmth of roasted chilies long after summer has faded.
Sweet and Spicy Green Chili Relish
Beneath the quiet hum of the kitchen, I find myself reaching for the jar of sweet and spicy green chili relish, its vibrant color a small promise of warmth on a crisp autumn afternoon. It’s the kind of condiment that feels like a secret handshake with your food, a little zesty, a little sweet, and entirely comforting.
Ingredients
– a couple of cups of fresh green chilies, stems removed and roughly chopped
– a big handful of fresh cilantro leaves
– a generous glug of olive oil, about 1/4 cup
– a splash of apple cider vinegar, around 2 tablespoons
– a squeeze of fresh lime juice, from one lime
– a pinch of salt, to bring it all together
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Spread the chopped green chilies evenly on the baking sheet and drizzle with half of the olive oil.
3. Roast the chilies for 15–20 minutes, until they are slightly charred and softened, which deepens their flavor.
4. Remove the baking sheet from the oven and let the chilies cool completely to room temperature, about 10 minutes.
5. Transfer the cooled chilies to a food processor or blender.
6. Add the cilantro leaves, remaining olive oil, apple cider vinegar, lime juice, and salt to the processor.
7. Pulse the mixture 5–7 times in short bursts until it reaches a chunky relish consistency, scraping down the sides as needed to ensure even blending.
8. Taste the relish and adjust seasoning if desired, but avoid over-blending to keep some texture.
9. Transfer the finished relish to a clean jar or airtight container.
Creamy with a subtle kick, this relish balances the smoky char of roasted chilies against the bright acidity of lime and vinegar. Try it spooned over grilled chicken or stirred into a bowl of black beans for an instant flavor lift—it’s that versatile friend your pantry has been waiting for.
Creamy Green Chili Alfredo Sauce
Folding into the quiet of the evening, I find myself craving something that bridges comfort and subtle excitement—a sauce that whispers of creamy indulgence with just a gentle kick of southwestern warmth. It’s the kind of dish that turns a simple pasta night into a cozy ritual, where every spoonful feels like a soft embrace.
Ingredients
– A couple of tablespoons of olive oil
– One small yellow onion, finely chopped
– Two cloves of garlic, minced
– A 4-ounce can of diced green chilies
– A cup of heavy cream
– Half a cup of grated Parmesan cheese
– A splash of fresh lime juice
– A pinch of salt and black pepper
Instructions
1. Heat two tablespoons of olive oil in a medium saucepan over medium heat until it shimmers lightly.
2. Add one small finely chopped yellow onion and sauté for about 5–7 minutes, stirring occasionally, until the onion turns translucent and soft.
3. Stir in two minced garlic cloves and cook for 1 minute more, just until fragrant to avoid burning.
4. Pour in the entire 4-ounce can of diced green chilies (with their juices) and cook for 2 minutes, letting the flavors meld.
5. Reduce the heat to low and slowly pour in one cup of heavy cream, stirring constantly to prevent curdling.
6. Simmer the sauce gently for 5 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
7. Gradually whisk in half a cup of grated Parmesan cheese until fully melted and the sauce is smooth.
8. Squeeze in a splash of fresh lime juice and season with a pinch of salt and black pepper, stirring to combine.
9. Remove the saucepan from the heat and let the sauce rest for 2 minutes to allow the flavors to settle.
Heavenly in its velvety texture, this sauce clings to pasta with a creamy richness that’s brightened by the tangy green chilies. Try tossing it with fettuccine and topping it with grilled shrimp for a meal that feels both elegant and effortlessly comforting.
Thai Inspired Green Chili Dipping Sauce
When I close my eyes and think of the markets in Bangkok, it’s the sharp, green scent of fresh herbs that comes to me first—the kind of memory that makes you pause mid-stride in your own kitchen, measuring spoons in hand, and just breathe for a moment. This sauce is my attempt to capture that feeling, a little jar of vibrant, electric green to brighten up a simple weeknight meal.
Ingredients
– A big handful of fresh cilantro, stems and all
– 2 juicy limes, for their zest and juice
– 1 or 2 fresh green chilies, depending on how brave you’re feeling
– 1 plump garlic clove
– A glug of neutral oil, like avocado or grapeseed
– A generous pinch of granulated sugar
– A good splash of fish sauce
– A couple of tablespoons of water, just to loosen things up
Instructions
1. Roughly chop the cilantro, including the tender stems, and add them to your blender.
2. Slice the green chilies in half lengthwise; for less heat, scrape out the seeds with the tip of your knife before adding them to the blender.
3. Use a microplane to zest one lime directly into the blender—this little step really wakes up the citrus oils.
4. Juice both limes until you have about 1/4 cup of fresh juice, and pour it into the blender.
5. Peel and roughly chop the garlic clove, then add it to the blender.
6. Add the glug of oil, the pinch of sugar, and the splash of fish sauce to the blender.
7. Blend on high speed for about 45 seconds, or until the sauce is completely smooth and vibrantly green, scraping down the sides once with a spatula if needed.
8. With the blender running on low, slowly stream in the couple of tablespoons of water until the sauce reaches a pourable, but still slightly thick, consistency.
9. Pour the sauce into a small jar or bowl, and let it sit for at least 10 minutes before serving—this rest time allows the flavors to meld together beautifully.
That first taste should be a bright, sharp shock of lime and herb, mellowing into the deep, savory funk of the fish sauce with a slow-building heat that lingers. Try it drizzled over grilled shrimp, or as a dipping sauce for crisp, cold vegetables—it somehow makes even a Tuesday night feel a little more intentional.
Herb Infused Green Chili Oil
Holding this jar of golden-green oil feels like capturing summer in a bottle, the kind of simple alchemy that transforms everyday meals into something quietly special. Here’s how I make my favorite herb-infused green chili oil, the one that finds its way onto nearly everything in my kitchen.
Ingredients
– 1 cup of olive oil
– a handful of fresh cilantro
– a couple of fresh basil leaves
– 3-4 fresh green chilies (like jalapeños or serranos)
– 2 cloves of garlic
– a generous pinch of salt
Instructions
1. Wash and thoroughly dry the cilantro, basil, and green chilies with a clean kitchen towel to prevent oil splattering.
2. Slice the green chilies lengthwise and remove the seeds if you prefer milder heat.
3. Thinly slice the garlic cloves to help them infuse more evenly into the oil.
4. Combine the olive oil, cilantro, basil, sliced chilies, garlic, and salt in a small saucepan.
5. Heat the mixture over the lowest possible heat setting on your stove, keeping it between 180-200°F for 15 minutes—never let it simmer or smoke.
6. Stir the mixture gently every few minutes to ensure even heating and prevent any ingredients from sticking to the bottom.
7. Remove the saucepan from heat when the herbs have wilted and the oil has taken on a pale green hue.
8. Let the oil cool completely to room temperature, about 1 hour, which allows the flavors to meld properly.
9. Strain the oil through a fine-mesh sieve into a clean glass jar, pressing gently on the solids to extract all the flavorful oil.
10. Discard the strained herbs and chilies, then seal the jar tightly.
Drizzling this oil over roasted vegetables creates little pools of herbal brightness, while the gentle chili heat builds slowly rather than overwhelming. The texture remains beautifully fluid, carrying flecks of green that settle like sediment in good olive oil, and it’s particularly lovely swirled into soups or brushed onto grilled bread right before serving.
Conclusion
Elevate your meals with these 18 vibrant green chili sauce recipes! Whether you’re craving mild heat or fiery flavor, there’s something here for every home cook. We’d love to hear which recipes become your kitchen staples—drop a comment below with your favorites and don’t forget to share this spicy inspiration on Pinterest for your fellow food lovers!
