A classic sauce that is the perfect companion to any of your favorite Mexican dishes!



Ingredients

Notes

Store in a refrigerated airtight container for up to one week. Freeze otherwise.

Directions

In a skillet, over medium heat, saute onions in oil until translucent, 5 to 7 min. stirring occasionally. Meanwhile, in a small skillet over medium heat, toast the cumin seeds until aromatic, around 2 to 3 min., stirring often. Immediately transfer the toasted seeds into a mortar and pestle and grind into a powder. In a small bowl, mix together the toasted cumin, garlic, cornstarch, green chile powder, vinegar and 1/4 cup stock to form a smooth paste. Coat sauteed onions with spice paste and then slowly stir in remaining stock to form a sauce. Bring to a boil and reduce to a simmer. Stir in oregano and salt and simmer for 15 to 20 min. to thicken, stirring often. Remove from heat and add honey and serve hot.

Serving Suggestions

Serve with pork or chicken. Use as a sauce for tacos and enchiladas. Try as a burger topping with Pepper Jack cheese.

Yields

2 cups

Thanks To

Mike Johnston, Savory Spice founder

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Savory Spice Shop Ingredients
Cumin Seeds, Whole, Organic 1 oz bag $2.35
Garlic, Dehydrated: Roasted Granulated 1 oz bag $1.85
Chile, New Mexican, Mild Green, Ground 2 oz bag $4.75
Vinegar Powder, White Wine 4 floz bottle $5.60
Organic Vegetable Bouillon Cubes $5.05
Oregano, Mexican 2 floz bottle $2.60
Salt Kosher $6.65
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Customer Reviews ( Add a Review )

5 stars 7/12/14 Dandylines
Excellent and easy to make. Heat about 3-4 with a slight after burn. If you like it hotter, I suggest adding another one of the powdered chilies or store bought whole chilies. We poured the sauce over chicken that had been browned with olive oil and simmered about 20-25 minutes. Should be eaten with something to cool the palate like rice. I covered the pan the whole time, but next time I might remove the lid for 5-10 minutes to make a thicker sauce.