Let’s talk about how to make green chili sauce, shall we? With a good green chili sauce, you can spice up anything from tacos and burritos to sandwiches, breakfasts foods, and even soups and stews. I have yet to find any foods that couldn’t benefit from a great sauce. It can be made with a variety of different peppers, most commonly made in the Southwest U.S. with different Hatch chile peppers, New Mexican green chilies, or poblano peppers, though other green peppers can be used. I received some Sugar Rush peppers from Refining Fire Chiles and made this recipe. They are quite spicy with a fruity flavor that is not unlike the habanero, but not as hot, perhaps as hot as a Cayenne pepper. It had the perfect amount of fruitiness to compliment the tang of a Mexican style green table sauce, which usually have great flavor but are quite low on the heat scale. This version adds a bit of kick to it. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Straining. I like to strain my table sauce a little but so it isn’t quite so chunky, but that is your personal choice. If you strain too much, you’ll be left with a much thinner sauce. I like to have a bit of character in my table sauce. Thinning and Simmering. You can thin out your sauce by adding water, chicken broth or vegetable broth, then simmering it until you reach the flavor and consistency you prefer.
