Smoky and Savory Green Chile Sauce
In New Mexico, they ask, “red, green, or Christmas?” It’s a choice between red chile, green chile, or both. This green chile sauce, smoky and savory, is a beloved staple, perfect for smothering your favorite dishes. Imagine a sauce that’s rich with the flavor of roasted chiles, blended with onions and garlic, simmered to perfection. It’s not just a sauce; it’s a taste of New Mexican tradition.
Green chile sauce is more than a condiment—it’s a versatile ingredient that adds a burst of flavor to everything it touches. Whether it’s draped over enchiladas, spooned onto burgers, or mixed into chilaquiles, this sauce brings a smoky, slightly spicy kick that elevates any dish.
Making green chile sauce at home is simple and rewarding. The process of roasting the chiles, peeling them, and simmering them with aromatics fills your kitchen with a tantalizing aroma. The result is a thick, glossy sauce that you’ll want to pour over everything. Once you make it, you’ll understand why it’s a cornerstone of New Mexican cuisine.
What is Green Chile Sauce?
Green chile sauce is a rich, flavorful sauce made from roasted green chile peppers, onions, garlic, and chicken stock. It’s a staple in New Mexican cooking, known for its smoky, slightly spicy flavor.
Ingredients
- 2 tbsp butter
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1.5 cups green chile, roasted and chopped
- 2 cups chicken stock (low sodium recommended)
Hot to make Smoky and Savory Green Chile Sauce
- Roast the Chiles: Start by roasting your green chiles until they are blistered and charred. Place them in a heatproof container to sweat, then peel off the skins. Remove the stems and seeds, then chop the chiles.
- Sauté Aromatics: In a saucepan, melt the butter over medium heat. Add the onion and garlic and cook until they are soft and fragrant, about 5 minutes.
- Add Flour and Chiles: Stir in the flour and cook for another 1-2 minutes. Add the chopped chiles and mix well.
- Simmer: Gradually add the chicken stock while stirring. Bring the mixture to a simmer and cook for about 15 minutes, until the sauce thickens. Season with salt and pepper to taste.
- Serve: Use the sauce to smother enchiladas, burgers, or any dish that could use a smoky, savory kick.
Helpful Hints
- Roasting Tips: Roast your chiles until the skins are thoroughly blistered. This enhances the smoky flavor and makes peeling easier.
- Storage: Green chile sauce can be stored in the refrigerator for up to a week or frozen for up to three months.
- Versatility: This sauce pairs well with a variety of dishes, from enchiladas to burgers, adding a unique flavor profile.
