Sunday, November 27, 2011

Green Chile Sauce

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We originally made this sauce for our October dinner party, featuring slow cooker carnitas, but I have since used it across the board to great success.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. 

Chile Verde Sauce

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.


  1. This looks amazing! I usually buy this sort of sauce but I bet it is WAY better homemade, I'll have to try it! :)

  2. Thank you, Sara. The sauce did have much more flavor than store bought...the only time-consuming part was peeling the roasted peppers. But they have such a nice smokey flavor, and I made a double batch, so I thought it was worth it!

  3. Hi! I just spent the last half hour going through three months of your posts; I love your blog and will subscribe after this comment! I'm originally from NM and this is how we make our green chile sauce. I now live in Italy so it's killing me that I can't get Hatch chilies out here. I've actually never blended the sauce (my husband likes it "chunky"), but I may try blending it sometime when he's out of town!

  4. Looks amazing! What is the best way to roast the peppers?


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