Green Poblano Hot Sauce #EattheWorld

Easy to make at home DIY Mexican spicy green hot sauce made from fresh poblano peppers spices up any south of the border meal.

Green Poblano Hot Sauce

Green  Poblano Hot Sauce

By Sue Lau | Palatable Pastime

My recipe of the day is with  the blogging group Eat the World, as this month we are exploring Mexican recipes and for my selection I wanted to share one of my hot sauce recipes using green poblanos with you.

This is something I often will make using a variety of different peppers throughout the summer growing season, although these are easy enough to obtain at any market.

You can ramp up the heat if you like by adding hotter peppers, such as serrano, jalapeno or habanero to this mixture.
The base sauce of itself is mildly spicy (add some hotter peppers for a cholula green sauce flavor). But for most of the hotter peppers the process is pretty much the same, making up a puree that meets the spice needs you want. There will be a few other things in it as well, such as onion and cumin to round out the flavor.

Green Poblano Hot Sauce

If you aren’t familiar with poblano, they are the fresh version of ancho chile. If the poblanos stay on the plant, they will ripen to red and can be dried for use later in cooking and other sauces. They aren’t generally very hot, with the heat level parked about halfway between a green bell pepper and a jalapeno. As the hotter months of summer come around, they will be spicier than usual, but during the cool months will have almost no spice level at all. But there can be exceptions, even among peppers grown on the same plant.  But you can taste the raw and see.

Poblano are some of my favorite peppers- I like them the best for making chiles rellenos over the other types of peppers such as Anaheim and pasilla. I will often chop up the fresh poblano as well to use in things like chili, or adding to fried potatoes in the skillet. They are very useful  as an all-purpose pepper.

Eat the World Cooking Challenge

This recipe today is being  posted as part of Eat the World, where each month a group of adventurous bloggers takes on making a recipe from a different part of the globe. This month, the topic was for Mexico.

Destination: Mexico

Check out all the wonderful Mexican dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

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Palatable Pastime: Green Poblano Hot Sauce
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Margaret: Cochinita Pibil Tacos: With Yucatecan Pit-Barbecued Pig you can Make in your Kitchen
Loreto & Nicoletta: Huevos Rancheros with Black Bean and Avocado
Jenni: Mexican Green Rice

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Green Poblano Hot Sauce

Green Poblano Hot Sauce

Sue Lau | Palatable Pastime
5 from 2 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Condiments
Cuisine Mexican
Servings 1 quart


  • 6 green poblano peppers seeded and chopped
  • 1 onion chopped
  • 6 cloves garlic peeled
  • 2 tablespoons olive oil
  • 2 cups water
  • 1 1/2 cups apple cider vinegar
  • 1 tablespoon salt
  • 1 teaspoon ground cumin


  • Saute the peppers, onion and garlic in olive oil until the onions are lightly browned.
  • Stir in the water; bring to a boil, then reduce heat, cover and simmer for 30 minutes.
  • Strain vegetables from the cooking water and puree in a food processor or blender.
  • Stir in the vinegar, salt, and ground cumin.
  • Refrigerate until needed.


From the kitchen of
Keyword Hot Sauce
Tried this recipe?Let us know how it was!

Green Poblano Hot Sauce

16 responses

  1. I know that as soon as my husband sees this, he is going to give it a try! He loves making this kind of sauces and this sounds wonderful to accompany many mexican dishes. So much better than store bought!

  2. I love canning different sauces during the season to enjoy all winter long. I have never made this sauce but I will this year. Thanks.

  3. This sauce has a crazy amount of vinegar in it. I gave it a taste right after making it and all I can taste is vinegar. Hopefully as it sits the flavor gets better. I followed the recipe step by step.

    • It has a strong vinegar taste because it is a vinegar based hot sauce, similar to Cholula green or green Tabasco.
      If you are looking for something that you would put on enchiladas, as enchiladas verde, please refer to another recipe I have:
      I hope this helps you in this situation. Save the sauce you have to use as a tabasco style green. It is great to season sparingly on things like cooked greens.

    • After this has sat overnight the vinegar taste has mellowed. I understand this is supposed to be more like a Tabasco and will work as such. If I were to make this again I’d add a few jalapeños to kick up the heat some. Overall not a bad sauce.

      • Thanks! Sometimes I add one of the habs that I grow but don’t usually add that to the recipe itself as most people seem to like milder heat. But you can switch out most of them for a really blazing sauce and I have done that before. Another good use for this one is to use it as a base in wing sauces. A lot of the variety flavors of wings will go better with a green sauce instead of red, and you can use your imagination dreaming up the combos. I make tons of different wings for the football season. Always popular.

  4. Possibly a silly question, but are you to roast the poblanos and peel the skins prior to sautéing?

  5. I make a similar one but I roast (or flame char on bbq) the oiled peppers vs boiling them. I only add olive oil, salt and maybe some lime juice if I have some on hand while in the food processor. I have added cilantro but I think it taste just as good without it. I use to use only seeded serrano peppers but now I use all or mostly unseeded poblano peppers. easier to clean.

  6. Amazing recipe!! I was looking for a subsstitute for Cholulu’s green (Poblano and Jalapeno) hot sauce, and this was a near perfect fit!!!

    • You’ll need to use pH test strips on this, which you can get around winemaking supplies. In order to do a water bath can, the pH will need to be 4.6% or below (meaning it has enough acid). Use white vinegar on it (5% acidity) and increase the vinegar if your mixture is not acidic enough. Water bath canning for hot sauce via the USDA is 10/15/20 minutes, depending on altitude (1000/6000/6001+feet). And use all the standard USDA canning practices for sanitation, etc.

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