Bobby Flay Green Chile Applesauce

Bobby Flay’s Green Chile Applesauce is made with poblano peppers, tomatillos, jalapeno, red onion, garlic, fresh cilantro, honey, and canola oil. This delicious applesauce recipe creates a tasty condiment that takes about 30 minutes to prepare and can serve up to 6 people.

Ingredients Needed:

• 2 poblano peppers, stemmed, seeded and coarsely chopped
• 7 small tomatillos, husked and scrubbed (about 3/4 pound)
• 1 jalapeno pepper, chopped
• 1 small red onion, chopped
• 3 cloves garlic, unpeeled
• 3 tablespoons canola oil
• Kosher salt and freshly ground pepper
• 1/2 cup chopped fresh cilantro
• 1 tablespoon honey

How To Make Green Chile Applesauce?

1. Preheat the oven: Set to 200°C / 400°F.
2. Prepare the vegetables: Toss the poblanos, tomatillos, jalapeno, onion, and garlic with the canola oil on a baking sheet. Season with salt and pepper.
3. Roast the vegetables: Roast in the oven for about 20 minutes, turning once, until golden brown and soft.
4. Peel the garlic: Let the vegetables cool slightly, then peel the garlic.
5. Blend the mixture: Transfer the roasted vegetables to a food processor, add the cilantro, and blend until smooth. Add water if necessary to reach your preferred consistency.
6. Season and sweeten: Stir in the honey, and adjust the salt and pepper to taste.

Recipe Tips:

• Roast the vegetables evenly: Make sure to turn the vegetables halfway through roasting so they brown evenly and develop a deep, smoky flavor.
• Peel the garlic after roasting: Roasting garlic in its skin keeps it soft and sweet. After roasting, peel it for smooth blending.
• Adjust consistency with water: If your sauce is too thick, add a small amount of water gradually to reach your desired texture.
• Taste and adjust seasoning: Always taste the mixture after blending to ensure the right balance of salt, pepper, and honey.
• Let the vegetables cool slightly before blending: This prevents the steam from building up in the blender and ensures smoother blendin

How To Store Leftovers?

• Refrigerate: First, let the leftover Green Chile Applesauce cool to room temperature. Once cooled, transfer it to an airtight container and refrigerate. It will stay fresh for up to 5 days.
• Freeze: Green Chile Applesauce can be frozen. Let it cool completely before transferring it to a freezer-safe container or bag. It can be frozen for up to 3 months.

Nutrition Facts

Serving Size: 1 serving (1/4 of total recipe)

• Calories: 128
• Total Fat: 10.31g
• Saturated Fat: 0.75g
• Cholesterol: 0mg
• Sodium: 4.88mg
• Potassium: 158.43mg
• Total Carbohydrate: 9.28g
• Dietary Fiber: 1.03g
• Sugars: 6.45g
• Protein: 0.88g

Try More Bobby Flay Recipe:

• Bobby Flay Pickled Fresno Chiles
• Bobby Flay Horseradish Sauce
• Bobby Flay Onion Rings
• Bobby Flay Pickled Onions Recipe

Bobby Flay Green Chile Applesauce

Author: Hamdi Saidani Cooking Method:Stewing Cuisine:American, British Courses:Sides, Sauce, Dinner, Lunch Recipe Keys: G Green Chile Applesauce

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: minutesTotal time: 30 minutesServings:4 servingsCalories:120 kcal Best Season:Suitable throughout the year

Description

Bobby Flay’s Green Chile Applesauce is made with poblano peppers, tomatillos, jalapeno, red onion, garlic, fresh cilantro, honey, and canola oil. This delicious applesauce recipe creates a tasty condiment that takes about 30 minutes to prepare and can serve up to 6 people.

Ingredients

• 2 poblano peppers, stemmed, seeded and coarsely chopped
  
• 7 small tomatillos, husked and scrubbed (about 3/4 pound)
  
• 1 jalapeno pepper, chopped
  
• 1 small red onion, chopped
  
• 3 cloves garlic, unpeeled
  
• 3 tablespoons canola oil
  
• Kosher salt and freshly ground pepper
  
• 1/2 cup chopped fresh cilantro
  
• 1 tablespoon honey

Instructions

1. Preheat the oven: Set to 200°C / 400°F.
   
2. Prepare the vegetables: Toss the poblanos, tomatillos, jalapeno, onion, and garlic with the canola oil on a baking sheet. Season with salt and pepper.
   
3. Roast the vegetables: Roast in the oven for about 20 minutes, turning once, until golden brown and soft.
   
4. Peel the garlic: Let the vegetables cool slightly, then peel the garlic.
   
5. Blend the mixture: Transfer the roasted vegetables to a food processor, add the cilantro, and blend until smooth. Add water if necessary to reach your preferred consistency.
   
6. Season and sweeten: Stir in the honey, and adjust the salt and pepper to taste.

Notes

• Roast the vegetables evenly: Make sure to turn the vegetables halfway through roasting so they brown evenly and develop a deep, smoky flavor.
• Peel the garlic after roasting: Roasting garlic in its skin keeps it soft and sweet. After roasting, peel it for smooth blending.
• Adjust consistency with water: If your sauce is too thick, add a small amount of water gradually to reach your desired texture.
• Taste and adjust seasoning: Always taste the mixture after blending to ensure the right balance of salt, pepper, and honey.
• Let the vegetables cool slightly before blending: This prevents the steam from building up in the blender and ensures smoother blending.

Keywords:Bobby Flay Green Chile Applesauce