Description
A smoky, spicy Hatch Chile Green Sauce that’s quick to make and perfect for enchiladas, burritos, or veggies.
Ingredients
- 2 Tablespoons vegetable oil, divided
- ½ cup yellow onion, diced
- 1 jalapeño, diced (seeds removed for less heat)
- 4 cloves garlic, minced
- 8 ounces diced green chiles, mild or medium
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon dried oregano
- 1 ½ cups vegetable stock
- 1 ½ Tablespoons flour
Instructions
1. Heat a medium pot over medium heat. Add 1 Tablespoon of oil.
2. Sauté onion and jalapeño until translucent, about 3–5 minutes.
3. Add garlic, green chiles, cumin, salt, and oregano. Cook 1 minute.
4. Transfer mixture to a blender. Add vegetable stock. Blend until smooth.
5. In the same pot, heat remaining 1 Tablespoon of oil. Stir in flour to make a roux.
6. Pour in blended chile mixture. Stir and simmer 3–5 minutes until slightly thickened.
Notes
You can use an immersion blender for convenience, but a traditional blender yields a smoother sauce.
Swap flour for ¾ Tablespoon cornstarch to make it gluten-free.
The sauce will taste slightly spicy on its own but mellows out when added to food.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 268
- Sugar: 8g
- Sodium: 2512mg
- Fat: 19g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Hatch Chile Green Sauce, Hatch Chile Salsa, enchilada sauce, spicy green sauce