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


YIELD
2 cups

TIME
Active Prep: 5 min
Cook: 30 min


INGREDIENTS

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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.

THANKS TO
Mike Johnston, Savory Spice founder

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free
Salt-Free
Sweetener-Free
Vegan
Vegetarian



ITEMS IN THIS RECIPE

7
3.8 oz  
$5.05
33
3 lbs  
$6.65

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