Green Chile Sauce Recipe
YIELD
2 cups
TIME
Active Prep: 5 min
Cook: 30 min
INGREDIENTS
- 1 Tbsp. vegetable oil
- 1 cup chopped onion
- 1/2 tsp. Cumin Seeds
- 1/4 tsp. Roasted Granulated Garlic
- 1 tsp. cornstarch
- 2 Tbsp. Hatch Green Chile Powder
- 1 tsp. White Wine Vinegar Powder
- 2 cups chicken or vegetable stock
- 1/2 tsp. Mexican Oregano
- 1/4 tsp. Kosher Salt
- 1 tsp. honey
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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.
SERVING SUGGESTIONS
Serve with pork or chicken. Use as a sauce for tacos and enchiladas. Try as a burger topping with Pepper Jack cheese.
Mike Johnston, Savory Spice founder
NUTRITION
