Recipe: Green Chile Sauce
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.
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.