This green chile smother sauce was created for a good friend after we went to a Mexican restaurant and fell in love with their smother sauce. The Mexican restaurant is a little hole in the wall across the street from the DMV. You wouldn’t think much of that little restaurant if you were just driving by, but those that know it love it. The burritos come stuffed full of ingredients, making them bigger than anyone person could ever really need. And key to this story, each burrito gets coated in smother sauce.
What is smother sauce, you ask? Well, it’s a sauce, for smothering. But it can be used in a kajillion ways (I’ll share some ideas later in this post). Mostly, it’s a spicy sauce that you can pour over burritos, tacos, eggs—really anything.
After eating at this restaurant, we realized smothered burritos didn’t have to be restaurant-only food. Why not make our own smother sauce? That’s how this happened. Introducing Green Chile Smother Sauce.
This green chili sauce is really similar to what you would use in my Pork Chile Verde. The difference is that this smother sauce can be used in 1,000,001 ways. It is a dip for chips when you want something zesty and tangy. It is the drizzle your eggs need in the morning. It is the sauce to smother every burrito, tamale, and taco with. Basically, it is everything. Still need ideas for how to use it?
- Green enchilada sauce (do you have leftover turkey still? Enchiladas are the answer)
- Green eggs in purgatory
- A hot sauce for your breakfast (fried eggs or omellete)
- Serve as a salsa
- Slow Cooker Pork Chile Verde (use this sauce in place of the tomatillo, onion, garlic blend that the recipe calls for: they are pretty much the same thing)
- A starter for guacamole
- A smother sauce for burritos
...just to name a few.
The secret to making the sauce is roasting the tomatillos, onion, and garlic before you blend it up. That gives it a slow cooked smoky flavor that you wouldn’t otherwise be able to achieve. It cuts some of the tartness of the tomatillos. Then all you have to do is throw it in the blender and purée it. I use this blender (affiliate link)! And then you eat it, however you damn well please. That’s it! Easy peasy.
Serves: 6 | Total Time: 20 minutes
- 8 medium sized tomatillos
- 4 cloves garlic
- 1 yellow onion
- 1 tablespoon avocado oil
- 2 cans hatch green chiles (I use the hot ones, but feel free to use mild if you prefer)
- 1/2 cup cilantro
- 1/2 teaspoon ground black pepper
- Juice of 1 lime
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon dried oregano
- Preheat your over to 475°F. Peel the papery outer skins from the tomatillos, wash them, and slice them in half. Cut the onion into 4 to 6 large wedges. Arrange them all on a sheet pan along with the garlic cloves. Brush with 1 tablespoon avocado oil, and place in oven. Roast until the tops of the tomatillos are browned, 10-15 minutes.
- Add roasted tomatillos, onions, and garlic to a blender along with canned green chiles, cilantro, lime, spices (cumin, coriander, oregano, and optional cayenne), salt, and pepper. Puree. Mixture should be similar to a less chunky salsa.
- Store sauce in jars until ready to use. Stays good in fridge for 1 week.