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Test Kitchen Approved

Green Chile Sauce

5.0 star rating 1 Review

Recipe By Mike Johnston, Savory Spice founder


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.


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 (Organically Sourced)

    Cumin, also known as Comino, is native to the Nile valley in Egypt. It is now cultivated in other hot regions of India, the Mediterranean, and Nort...

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  • Roasted Granulated Garlic

    The roasting process adds an incomparable depth of flavor to this Granulated Garlic. It can replace traditional granulated garlic in any recipe.

  • Hatch Green Chile Powder

    Enjoy the authentic flavor of Hatch Green Chiles year-round with our Hatch Green Chile Powder. Picked before ripening to red, the chiles are dehydr...

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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 verbena family. In New Mexico and California, the leaves of several plants in the Lippia genus are harvested and dri...

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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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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.