I shared my love for green chile recently, but what good is it if you don’t know what to do with it? Today I’m sharing a tried, true, and easy green chile sauce recipe that you can make with your freshly roasted green chile.
Green chile sauce is excellent smothered on top of burritos, as a salsa with chips or tortillas, on top of eggs for breakfast or even on steak, chicken, or hamburgers. I also use it as the base for my green chile chicken enchiladas.
We make a big ol’ batch of green chile sauce (this recipe times six!), and then freeze them in bags so we can pull them out as needed. If you visit our house, it’s pretty much guaranteed that you’ll find a jar of green chile sauce in our refrigerator door; that’s how often we use it around here.
- 1/2 cup onion, diced
- 2 garlic cloves, minced
- 1 tablespoon butter, margarine, or oil
- 1 tablespoon flour
- 1/4 teaspoon cumin
- 1 cup chicken or vegetable stock
- 1 cup green chile (roasted, peeled, diced)
- salt to taste
- Saute onions and garlic in butter (margarine or oil) over medium heat. When onions are soft and translucent, mix in flour and cumin (it should look sort of like a paste). Add green chile and stock; bring to a boil. Once boiling, reduce heat and simmer for five minutes, stirring frequently. Remove from heat. Add salt to taste.
- *I've only made this with fresh green chile, so if you're using green chile from a can, your results may differ.
What would you do with your green chile sauce?