Green chile sauce

In honor of my recent trip to New Mexico, I am posting my recipe for green chile sauce. Some stores roast fresh green chiles during the season and I’ll just buy a few pounds, process them (de-seed and slice or dice) and freeze them. The heat of the sauce depends almost entirely on how well you de-seed the chiles. A few grocery stores also sell frozen, processed chile, usually Bueno brand, in the freezer section. Or, you can order them online here.

Basically, this sauce is delicious. I used it in green chile enchiladas, with breakfast tacos, on turkey burgers. You get the picture. It’s just plain good.

Here it is on a cheese omelet with a side salad of tomatoes and avocado:

Here it is with a breakfast taco made of scrambled eggs,  sauteed potatoes and sliced avocado:

Anyway, here’s how it goes….

  • 2 T olive oil
  • 1/2 onion, diced
  • 1 T flour
  • 1 C roasted green chile, diced
  • 1 garlic toe, minced
  • 1 C low sodium chicken broth
  • 1 t honey
  • 1/2 t Mexican oregano (not 100% required, but good)
  • Salt to taste
  1. Heat the oil over medium heat, add the onion and saute until soft. Add the garlic and, if using, the Mexican oregano, and saute for 30 seconds to bloom. Add the flour and cook for another 30 seconds to remove the flour flavor.
  2. Slowly whisk in chicken stock. When fully incorporated, stir in green chile. Simmer on medium until you reach desired thickness. I like mine a little runny, but not liquid.
  3. Stir in honey and salt to taste.

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