Green Chile Sauce
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT1H15M1 Hour
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Yield:3-4 Cups
Ingredients
- 12 fresh green chiles, stemmed, seeded and halved, or
- 2 cups chopped, roasted green chiles
- 1 onion, roughly chopped
- 6 cloves garlic, peeled
- 2 tablespoons oil
- Salt and black pepper to taste
- 2 cups chicken or vegetable stock
- 12 fresh green chiles, stemmed, seeded and halved, or
- 473.18ml chopped, roasted green chiles
- 1 onion, roughly chopped
- 6 cloves garlic, peeled
- 25.56g oil
- Salt and black pepper to taste
- 473.18ml chicken or vegetable stock
Our favorite chile for this recipe is the Hatch! And if you join one of our legendary roasting events (you can smell it!) that step will be done for you!
Preparation
STEP 1
If using fresh chiles: Preheat oven to 425°F. Place chiles, onion and garlic on sheet pan lined with foil or parchment paper. Toss with oil, salt and pepper.
STEP 2
Roast for one hour, stirring once, until browned (some spots may get quite dark, that’s ok). Remove from oven and cool.
STEP 3
If using pre-roasted chiles: Sauté the onion and garlic in oil over medium-low heat in a saucepan, until they begin to caramelize. Season liberally with salt and pepper and add roasted chiles.
STEP 4
Let cool. When the mixture is cool, place in food processor or blender. Turn on to medium speed and gradually add stock to desired thickness. Taste and adjust seasoning as needed.
Options
Feel free to add things like tomatillos or tomatoes when roasting or sautéing. Likewise, add coriander, cumin, lime juice or cilantro when pureeing.
Uses: Top tacos, burritos, tortas or sopes. Use as an enchilada sauce or simmering sauce for meats by adding additional liquid. Great base for soups, stews and sauces. Mix with rice, beans or pasta for hot and cold side dishes. Mix with cream cheese or sour cream for a dip with chips and salsa. With avocado for guacamole.