This bright sauce, made from freshly roasted green chiles along with a little garlic and onion, is an excellent topping for roasted meats of all kinds. I’m looking forward to using it on leftover Thanksgiving turkey!
We originally made this sauce for our October dinner party, featuring slow cooker carnitas, but I have since used it across the board to great success. It’s fresh tasting because it is made almost completely with green chiles, and is spicy but not terribly so.
Keep in mind the spiciness is completely determined by the variety of green chiles you use. I used Big Jim once, and then another unidentified smaller chile of the “medium spicy Mexican variety”. Freshly roasted is best; we haven’t attempted this with the canned green chiles but if anyone does please report back as those are more readily available year round.
Green Chile Sauce
- 1/2 onion, diced
- oil for sautéing
- 2 cloves garlic, minced
- 1 Tbsp flour
- 8 oz (approx 2 cups) roasted & peeled green chiles. I used the Big Jim variety, which is common in Colorado farmers’ markets
- 1 tsp salt
- 1 cup chicken broth or water
sauté the onion and garlic in the oil until nicely browned & aromatic. Sprinkle the flour over the top and sauté for an additional one minute.
Peel & seed the roasted green chiles. I did this under running water, which definitely made it a little easier.
Add chiles, salt, and chicken broth to the skillet with onions & garlic and simmer for a few minutes to thicken slightly. Pour everything into your food processor or blender and process until smooth.
Transfer to glass jars for storage – keeps in the fridge for 3-4 days, or can be frozen for months.