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Don't Miss This Popcorn Premiere! Last Chance For Free Popcorn With Our Newest Spice Set
Don't Miss This Popcorn Premiere! Last Chance For Free Popcorn With Our Newest Spice Set

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 cups chopped onion



1 tsp. cornstarch


1 tsp. White Wine Vinegar Powder



0.25 tsp. Kosher Salt

1 tsp. honey

Savory Spice ingredients in this recipe

  • 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.

  • 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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  • 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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  • 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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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 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 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.