Zesty Mexicanstyle Relleno Sauce
Elevate your chile rellenos with this vibrant Zesty Mexican-style Relleno Sauce! This flavorful sauce harmonizes the sweetness of roasted tomatoes and the heat of jalapeño peppers with the aromatic spices of Mexican oregano, bay leaf, and a hint of cinnamon. Perfectly velvety and full-bodied, this sauce adds a rich depth to your dishes, making each bite a fiesta of flavors. Ideal for drizzling over your favorite stuffed peppers or serving as a flavorful companion for other Mexican favorites. Whether you're hosting a casual dinner or preparing a festive feast, this sauce will surely impress your guests and leave them saying, 'Ole!'
6
Servings
160
Calories
13
Ingredients
Ingredients
corn oil
1/3 cup
medium onion
1 (chopped)
garlic cloves
4 (chopped)
flour
1/3 cup
fresh ripe Roma tomatoes
1 1/2 cups (pureed)
fresh jalapeño pepper
1 (seeded and pureed)
water
5 cups ((not broth!))
salt
2 teaspoons
Mexican oregano
1 1/2 teaspoons (crushed)
finely ground black pepper
1/4 teaspoon
small bay leaf
1
ground cinnamon
1 pinch
ground cloves
1 pinch
Instructions
1
In a medium saucepan, heat 1/3 cup corn oil over medium-low heat until shimmering.
2
In a food processor, finely chop 1 chopped medium onion and 4 cloves of garlic until well minced.
3
Add the onion and garlic mixture to the hot oil in the saucepan. Sauté gently, stirring frequently, until they turn translucent, golden, and slightly caramelized, about 5-7 minutes.
4
Sprinkle in 1/3 cup flour, stirring continuously to create a roux. Cook until the roux is a deep golden brown, about 3-5 minutes, ensuring it doesn't burn.
5
In a clean food processor, puree enough fresh ripe Roma tomatoes to yield about 1 1/2 cups, along with 1 seeded and stem-removed fresh jalapeño pepper. Blend until smooth and well combined.
6
Carefully transfer the cooked onion and garlic roux to the food processor bowl with the pureed tomatoes and jalapeño. Blend until all ingredients are thoroughly combined and finely pureed.
7
Pour the pureed mixture back into the medium saucepan.
8
Stir in 5 cups of water, 2 teaspoons of salt, 1 1/2 teaspoons of crushed Mexican oregano, 1/4 teaspoon of finely ground black pepper, 1 small bay leaf, and a pinch each of ground cinnamon and ground cloves.
9
Bring the mixture to a boil while whisking steadily. Once boiling, reduce the heat to medium and let it simmer uncovered for about 45 minutes, whisking occasionally, until the sauce thickens to your desired consistency.
10
Keep the sauce warm over low heat, whisking occasionally until ready to serve.
11
To serve, pour a small pool of warmed sauce onto each serving plate, place the chile relleno on top, and generously spoon additional sauce over the relleno. Garnish as desired and enjoy!
12
To celebrate, snap your fingers and shout 'OLE!'
Nutrition Information
7g
Fat
20g
Carbs
2.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Mexican-style Relleno Sauce?
It is a vibrant, full-bodied sauce made with fresh tomatoes, jalapeños, and aromatic spices like Mexican oregano and cinnamon, specifically designed to complement chile rellenos.
What are the primary ingredients for this sauce?
The main ingredients include corn oil, onion, garlic, flour, fresh Roma tomatoes, a jalapeño pepper, and water, along with various spices.
Is this relleno sauce spicy?
Yes, the sauce has a zesty heat provided by one fresh jalapeño pepper.
How do I prepare the onion and garlic?
You should finely chop one medium onion and four cloves of garlic in a food processor until they are well minced.
How do I make the roux for this recipe?
After sautéing the onion and garlic in corn oil, sprinkle in 1/3 cup of flour and stir continuously for 3-5 minutes until it reaches a deep golden brown.
What type of tomatoes are recommended?
The recipe calls for 1 1/2 cups of pureed fresh ripe Roma tomatoes.
How do I prepare the jalapeño?
The jalapeño should be seeded, have the stem removed, and then be pureed along with the tomatoes in a food processor.
Should I use broth or water for the liquid base?
The recipe specifically instructs to use 5 cups of water and explicitly notes not to use broth.
Is this sauce recipe vegan?
Yes, this recipe is vegan-friendly as it uses corn oil and plant-based ingredients.
How many servings does this recipe yield?
This recipe makes approximately 6 servings.
What is the calorie count per serving?
There are 160 calories per serving of this sauce.
What spices give this sauce its unique flavor?
The unique flavor comes from Mexican oregano, black pepper, a bay leaf, and pinches of ground cinnamon and ground cloves.
How long does the sauce need to simmer?
The sauce should simmer uncovered for about 45 minutes until it reaches your desired consistency.
What is the texture of the final sauce?
The final sauce is described as velvety, full-bodied, and thick.
How many garlic cloves are required?
The recipe requires 4 garlic cloves.
What kind of oil is recommended for sautéing?
The recipe recommends using 1/3 cup of corn oil.
How much flour is used for the thickening roux?
You will need 1/3 cup of flour to create the roux.
What is the fat content per serving?
Each serving contains 7 grams of fat.
How much protein is in each serving?
There are 2.7 grams of protein per serving.
How many carbohydrates are in each serving?
Each serving contains 20 grams of carbohydrates.
How do I combine the roux and the tomato puree?
Once the onion and garlic roux is cooked, transfer it to the food processor with the pureed tomatoes and jalapeño and blend until thoroughly combined.
What should I do if I want the sauce to be thicker?
You can continue to simmer the sauce uncovered beyond the 45-minute mark while whisking occasionally until it reaches your desired thickness.
Can I use regular oregano instead of Mexican oregano?
While you can substitute it, Mexican oregano is preferred for its specific citrusy and earthy profile that defines the sauce.
How much salt is needed for this recipe?
The recipe calls for 2 teaspoons of salt.
How do I plate the dish with this sauce?
Pour a pool of warmed sauce onto the plate, place the chile relleno on top, and then spoon additional sauce over the pepper.
Is there a specific celebratory step included in the instructions?
Yes, the final instruction is to snap your fingers and shout 'OLE!' to celebrate your creation.
How do I maintain the sauce temperature before serving?
Keep the sauce warm over low heat and whisk it occasionally until you are ready to serve.
What should the onion and garlic look like after sautéing?
They should be translucent, golden, and slightly caramelized, which takes about 5-7 minutes.
How much water is added to the mixture?
You should stir in 5 cups of water.
What kind of black pepper is suggested?
The recipe suggests 1/4 teaspoon of finely ground black pepper.