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Test Kitchen Approved

Green Chile Sauce

Green Chile Sauce

Green Chile Sauce

Recipe By Mike Johnston, Savory Spice founder

Yields

1 to 2 cups

Prep Time

5 Minutes

Cooking Time

30 Minutes

Recipe By Mike Johnston, Savory Spice founder

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

Serving Suggestions

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

Ingredients

1 Tbsp. vegetable oil

1 cup chopped onion



1 tsp. cornstarch


1 tsp. white wine vinegar




1 tsp. honey

Savory Spice ingredients in this recipe

  • Cumin Seeds

    Cumin Seeds (or comino) are one of the most consumed spices in the world. Cumin is a key ingredient in many curry blends and chili powders. Add who...

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  • Roasted Granulated Garlic

    Roasted Granulated Garlic powder will enhance & add great flavor to most of your favorite homecooked meals. Our garlic roasting process adds in...

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  • Hatch Green Chile Powder

    Enjoy the popular flavor of authentic Hatch Green Chiles year-round with our Hatch Green Chile Powder. This hatch green chili seasoning is medium-h...

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  • Reduced Sodium Chicken Broth Concentrate

    Use for soup stock, stews, stir-fries, casseroles, sauces, and more. This chicken broth concentrate is all-natural and gluten-free. Shake well befo...

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  • Mexican Oregano

    Mexican Oregano comes from the mint family and is widely used in both Southwest & Mexican cooking. Our variety of dried Mexican oregano is a bi...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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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 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 Seeds, Roasted Granulated Garlic, cornstarch, Hatch Green Chile Powder, white wine vinegar, and 1/4 cup chicken broth 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 Mexican Oregano and Mayan Sea Salt and simmer for 15 to 20 min. to thicken, stirring often. Remove from heat and add honey and serve hot. Store in a refrigerated airtight container for up to one week. Freeze otherwise.