- 2 Tbsp. canola oil
- 1 medium onion, finely chopped
- 4 large cloves garlic, minced
- 2 Tbsp. flour
- 2 cups water or chicken stock,
- 2 cups roasted, peeled, deseeded, and chopped green chile
- ½ tsp. cumin / coriander spice mix*, to taste (optional)
- 1 tsp. dried Mexican oregano
- ½ tsp. salt or to taste
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In a heavy saucepan, heat the oil over medium-low heat. Add the onion and the garlic. Cook, stirring occasionally, for about 5 minutes or until the onion is soft. If it start to brown, turn down the heat.
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Add the flour and stir to incorporate the flour into the oil and to coat the onion.
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Slowly stir or whisk in 1 cup of water or stock to combine the water with the flour and to prevent lumping. Add the rest of the water/stock, the chile, cumin/coriander spice mix, oregano, and 1/2 tsp. salt.
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Bring to a boil then reduce heat for a low simmer. Simmer for 15 minutes or until the sauce reaches the desired consistency.
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Use immediately or within 3 to 4 days. Freeze after that. It freezes quite well!
Cumin/Coriander Spice Mix – You can easily make this spice mix using cumin and coriander seeds; however, if you have the powder, then lightly toasted the 1/2 teaspoon of each powder, combine and add 1/2 teaspoon to the green chile. Save the rest for another use.
Roasting, Prepping and Freezing Green Chile
Freezing Green Chile Sauce – Green chile sauce can easily be frozen in freezer safe containers and where it keeps well for up to 6 months.
Canning Green Chile Sauce – New Mexico State University provides a detailed process for canning green chile. Click here for Canning Green Chile Sauce. (This link is a pdf.)
Green Chile Tomatillo Sauce – This recipe can easily be turned into a Green chile Tomatillo sauce. I usually use tomatillos when the chile I have is really hot or the guests I’m serving can’t handle the heat. The tomatillos do change the flavor of the sauce “some”, but I love it just as much as a straight green chile sauce!
Is your chile too hot? – When you buy New Mexico chile it is hard to guarantee that, if you buy medium, that it’s going to be medium. I’ve bought mild before only to find a few hot chiles mixed in. So if you find your chile to be too hot, here are a few ways to tone it down a bit. Mix in a few chopped or blended tomatillos, add more onion, add some roasted sweet peppers, or, if it’s just “a bit” too hot, add honey. When you add the honey, add it 1 tsp. at a time, taste and add more if needed, but stop before it gets too sweet. I never add more than 1 Tbsp.