Poblano Chile Sauce

Salsa de Chile Poblano

Preparation info
  • About

    3 cups

    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

Poblano chiles can vary a lot in hotness. If you prefer a milder sauce, replace part or all of the poblanos with California long green or Anaheim chiles. If you want it hotter, add one or two jalapeños.


  • 2 tablespoons lard, butter, or vegetable oil
  • 1 medium-size onion, chopped (about


Heat the fat in a medium-size saucepan over high heat until very hot but not quite smoking. Add the onion and garlic and cook, stirring occasionally, for 2 minutes. Reduce the heat to medium and cook, stirring, another 3 minutes, or until the onion starts to color. Add the poblanos and epazote or cilantro and stir to combine. Cook, stirring occasionally, for another 5 minutes.

Place the