This keto green chile sauce is a spicy Mexican sauce to serve with enchiladas, tacos, and more! Low carb and sugar free recipe.
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I have so many keto Mexican food ideas that I want to make, that some days I think I should turn this into a Mexican-food-themed blog! Once you have found some low carb tortillas that you like, a whole world opens up where you can enjoy all the fantastic meat, cheese, shrimp, spices, jalapeños, sour cream, chipotles and so much more.
I started making this sauce with a view to making low carb Green Chile Enchiladas, but when I tasted it I knew that it deserved a post of its own as it tasted so good!
Traditional green chile sauces are made by roasting green peppers (like Hatch, not bell pepper!), before peeling them, chopping them, and adding them to the sauce. The fresh taste is fantastic – but I found a short-cut: canned fire-roasted diced green chiles! There are lots of brands available, like this one:
Some recipes also include tomatillos, but that sounds like it is too similar to salsa verde to me. Also some are thickened with flour, so to avoid that I've added a little sour cream instead, which also helps to round out the flavors.
How to Make Keto Green Chile Sauce
Add the diced chiles (no need to drain) to a small blender or food processor – I use the attachment on my stick blender. Add garlic paste (or minced garlic), onion powder, and ground cumin.
Blend until smooth.
Transfer the mixture to a saucepan and add some chicken broth. Bring to a boil and then reduce to a medium simmer for 5 minutes. Stir in some sour cream.
Taste for seasoning and add salt and pepper to taste. If the sauce is too hot, add a little extra sour cream.
Let cool then store in the fridge (covered) until required.
- 1 (7-oz) can fire-roasted diced green chiles
- 1 tsp garlic paste (or minced garlic)
- ½ tsp onion powder
- ½ tsp ground cumin
- ½ cup chicken broth
- 2 tbs sour cream
- salt and pepper, to taste
- Add the diced chiles (no need to drain) to a small blender or food processor, together with the garlic, onion powder, and ground cumin. Blend until smooth.
- Transfer the mixture to a saucepan and add the chicken broth. Bring to a boil and then reduce to a medium simmer for 5 minutes. Stir in the sour cream.
- Taste for seasoning and add salt and pepper to taste. If the sauce is too hot, add a little extra sour cream.
- Let cool then store in the fridge (covered) until required.
1.6g net carbs per serving of two tablespoons
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Nutrition InformationYield 6 Serving Size 2 tablespoons
Amount Per Serving Calories 23Total Fat 1.4gSaturated Fat 0.5gTrans Fat 0gUnsaturated Fat 1gCholesterol 3mgSodium 257mgCarbohydrates 2.2gNet Carbohydrates 1.6gFiber 0.6gSugar 0.3gProtein 0.6g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.
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