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Test Kitchen Approved

Green Chile Sauce

Recipe By Mike Johnston, Savory Spice founder

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

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.