The mild poblano chile makes this a fresh, family-friendly sauce to use for any type of Latin fare.


  • 1 1/2 Tbsp. olive oil
  • 1 3/4 cups coarsely diced poblano chiles (1 to 2 chiles)
  • 1 cup sliced scallions (about 1 bunch)
  • 5 cloves garlic
  • 1/2 cup coarsely chopped cilantro
  • 1/2 cup chicken broth
  • 2 tsp. kosher salt
  • 1 tomato, deseeded and chopped for garnish


Heat oil in a skillet over medium-high heat. Add chiles and scallions and saute for 4 to 5 min. Stir in whole garlic cloves and saute for 3 to 4 more min., stirring occasionally. Remove from heat and allow to cool. Place cooled vegetable mixture into a food processer with cilantro and pulse 3 to 4 times to combine. Add salt, chicken stock and lime juice and pulse 3 to 4 times to a slightly finer consistency, but do not allow the chiles to be pulsed down smaller than 1/8-inch in size. Place chile mixture in a small saucepan and bring to a boil over a medium-high heat. Cover and reduce to a simmer and cook for 10 to 12 min.

Serving Suggestions

Serve warm or room temperature over rice and garnish with the diced tomatoes. This sauce was created to go with our Chicken Cordon Peru.


6 servings

Thanks To

Mike Johnston, Savory Spice founder

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Savory Spice Shop Ingredients
Chicken Bouillon Cubes $5.30
Salt Kosher $6.65



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