Green Chile Sauce
Transform your dishes with the bold, smoky flavors of homemade Green Chile Sauce—a versatile condiment that’s perfect for adding a zesty kick to your favorite meals. Featuring charred and peeled fresh green chiles like Hatch, Anaheim, or poblano, this sauce is elevated with sautéed onions, garlic, and a dash of cumin and oregano for a rich depth of flavor. Thickened with a smooth roux and simmered to perfection with chicken broth (or vegetable broth for a vegetarian-friendly option), this recipe strikes the perfect balance of heat and savoriness. Ready in just 40 minutes, it’s ideal for drizzling over enchiladas, smothering burritos, or even as a dip for chips. Add a splash of lime juice for a tangy twist, and enjoy a homemade sauce that’s fresh, flavorful, and irresistibly versatile.
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Recipe Information
Ingredients
- 6 pieces fresh green chiles (Hatch, Anaheim, or poblano)
- 2 tablespoons vegetable oil (or neutral cooking oil)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth (or vegetable broth for vegetarian version)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lime juice (optional, for added brightness)
Instructions
Preheat your oven's broiler (or a grill) to high. Place the green chiles on a baking sheet or directly on the grill grates.
Roast the chiles under the broiler or on the grill until they are charred and blistered on all sides, about 6-8 minutes, turning occasionally.
Transfer the roasted chiles to a bowl and cover tightly with plastic wrap or a clean kitchen towel. Let the chiles steam for 10 minutes to loosen their skins.
Once the chiles have cooled enough to handle, peel off the charred skins and discard the stems and seeds. Chop the peeled chiles into small pieces and set aside.
In a medium saucepan, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook the roux for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken broth, ensuring the sauce is smooth and free of lumps.
Add the chopped green chiles, ground cumin, dried oregano, salt, and black pepper. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low and allow the sauce to cook for 10-15 minutes, stirring occasionally, until it thickens to your desired consistency.
Taste the sauce and adjust seasoning as needed. If desired, stir in lime juice for added brightness.
Remove the saucepan from the heat and serve the green chile sauce immediately, or let it cool and store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
98 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 7% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 457 mg | 20% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 5.3 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 327 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
