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Test Kitchen Approved

Poblano Chile Sauce

Recipe By Mike Johnston, Savory Spice founder


2 cups

Recipe By Mike Johnston, Savory Spice founder

With this sauce and our Chicken Cordon Peru recipe, the Pitmaker BBQ Addiction team took 8th place in chicken at the 39th Annual World Championship Barbecue Cooking Contest during the 2016 Memphis in May International Festival in Memphis, Tennessee.

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.


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 tomato, deseeded and chopped for garnish

Savory Spice ingredients in this recipe

  • Reduced Sodium Chicken Broth Concentrate

    Use for soup stock, stews, stir-fries, casseroles, sauces, and more. This chicken broth concentrate is all-natural and gluten-free. Shake well befo...

    View full details
  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

    View full details


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 Mayan Sea Salt, chicken broth, 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.