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



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


In a skillet, over medium heat, saute onions in oil until translucent, 5-7 minutes 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 15-20 minutes to thicken, stirring often. Remove from heat and add honey and serve hot.

Serving Suggestions

Serve with pork or chicken. You can also use this is as a sauce for tacos and enchiladas. Looking for something different? Try it as a burger topping with Pepper Jack cheese.


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.