Green Chile Sauce

This delicious Green Chile Sauce is made with fresh chiles, onions, and garlic for bold, authentic flavor. It is perfect addition for enchiladas or burritos, or serve it over eggs or even as a burger topping!

For another green chile favorite, try this Green Enchilada Sauce.

I spent the first 18 years of my life in New Mexico. Even though I’ve been gone a long time, I still consider myself a New Mexican.

One thing that always brings back memories of home is the smell of roasting green chiles. You would always know when it was Hatch green chile season because the chiles would be roasted in these big drums and the smell was strong and intoxicating.

These days, I’ll still put green chiles on just about anything.

One of my favorite ways to enjoy them is with this Green Chile Sauce. It’s simple to make, and it’s super versatile. Of course, it goes great on tacos, burritos, enchiladas, etc. But I really love it over eggs. Or on a burger. Really – it goes well on pretty much anything!

Ingredients

• Chiles: Ideally, you’ll want Hatch green chiles. But they are not easy to get, and are hard to find outside of the growing season. But I’m always able to find Anaheim peppers. You could also use poblanos, or even a mix of peppers.
• Oil: You want a fairly neutral oil. I used avocado oil, but you could also use vegetable oil or even olive oil.
• Onion & Garlic: These both add lots of flavor.
• Salt: Make sure you taste the sauce at the end and add more salt, if needed. This recipe is so simple that salt can really make it or break it.
• Flour: The flour will thicken up the sauce slightly.
• Broth: You can use chicken broth or vegetable broth. I like the added flavor of the chicken broth, but it’s easy to keep this vegetarian with vegetable broth.

How to Make Green Chile Sauce

STEP 1: Place the peppers on a baking sheet and place them under the broiler. Cook, turning as needed, until the skins have blistered and blackened. Remove from the oven and place the chiles in a bowl and cover with plastic wrap. Let them steam for about 15 minutes, then the skins should slide right off.

STEP 2: Remove the skins and the seeds. Chop the chiles.

STEP 3: Cook the onion in the oil in a saucepan. Once the onion is softened, add the garlic.

STEP 4: Sprinkle the flour over the onion mixture. Mix and cook for about a minute.

STEP 5: Stir in the broth. Continue to cook until this is smooth.

STEP 6: Stir in the chopped green chiles. Continue to cook the sauce until it has thickened slightly.

Tips and Tricks

You’ll need about a 1 cup of chiles for the sauce. If your chiles were bigger and you have more, you can reserve the rest for another use.

You will want to store this sauce in the refrigerator. It will thicken up more as it cools, as well. It will last 5-7 days in the refrigerator if stored correctly.

This sauce also freezes really well! I like to freeze it in smaller portions.

More Green Chile Recipes

Chicken Lasagna with Green Chile and Cheese
Creamy Hatch Green Chile Dip
Green Chile Casserole

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Green Chile Sauce

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Author: Deborah Harroun

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Steaming Time: 15 minutes minutes

Total Time: 55 minutes minutes

Servings: 3 cups

Course: Sauce

Cuisine: Mexican, Tex-Mex

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This delicious Green Chile Sauce is made with fresh chiles, onions, and garlic for bold, authentic flavor. It is perfect addition for enchiladas or burritos, or serve it over eggs or even as a burger topping!

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Ingredients

• ▢ 6 Anaheim or hatch green chiles
• ▢ 1 tablespoon oil
• ▢ 1 medium onion chopped
• ▢ 2 cloves garlic minced
• ▢ 1/2 teaspoon salt
• ▢ 2 tablespoons flour
• ▢ 2 cups chicken or vegetable broth

Instructions

• Preheat the broiler.
• Place the chiles on a baking sheet. Set under the broiler until the skins are charred, rotating as necessary.
  6 Anaheim or hatch green chiles
• Once charred, remove to a bowl and cover with plastic wrap. Allow the chiles to steam for 15 minutes.
• Remove the chiles and peel away the skins.
• Remove the stems and the seeds from the chilies, and chop. (You should have about 1 cup of chopped chiles.)
• Add the oil to a medium saucepan. Add the onions and cook until softened. Add the garlic and cook an additional 30 seconds. Season with the salt.
  1 tablespoon oil, 1 medium onion, 2 cloves garlic, 1/2 teaspoon salt
• Sprinkle the flour over the onion, then mix until combined. Stir in the broth and cook until smooth. Add in the chiles and continue to cook until slightly thickened, about 15 minutes.
  2 tablespoons flour, 2 cups chicken or vegetable broth
• Taste, and add more salt, if needed.
• Refrigerate cooled sauce until needed.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Calories: 33kcal (2%), Carbohydrates: 4g (1%), Protein: 1g (2%), Fat: 1g (2%), Saturated Fat: 0g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 1g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 240mg (10%), Potassium: 38mg (1%), Fiber: 1g (4%), Sugar: 1g (1%)

Keywords: green chile sauce