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Green Chili-Herb

It’s very nice to use it with chicken, seafood and fish to add more flavor to your lunch and stay healthy not much calories added about 47 calories per 2 Tbsp.



  • 2 cloves garlic
  • 2 Tbsp white vinegar
  • 1 poblano pepper
  • 1/2 cup cilantro
  • 1 Tbsp olive oil
  • 2 jalapeno peppers
  • 1 Tbsp peeled, thinly sliced fresh ginger
  • 1/4 tsp salt


  • Broil peppers 4 inches from the heat until charred, 8 to 10 minutes, turning the jalapenos halfway through. Cool completely, then peel all the peppers and combine with the remaining ingredients in a blender.
  • 2. Puree until smooth, then transfer sauce to a small jar that has been freshly washed and dried. Sauce will keep in the fridge for up to 2 weeks.