Green Chile Sauce {a recipe}

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.

Making your own green chile sauce, a spicy and flavorful sauce with a kick, takes your food to a whole other level, and is easier than you may think!

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 typically make a big ol’ batch of this (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 in our refrigerator door; that’s how often we use it around here.

Green Chile Sauce

Jessica Lynn
Making your own green chile sauce, a spicy and flavorful sauce with a kick, takes your food to a whole other level, and is easier than you may think!
4.50 from 2 votes


  • 1/2 cup onion diced
  • 2 garlic cloves minced
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1/4 teaspoon cumin
  • 1 cup chicken or vegetable stock
  • 1 cup green chile roasted, peeled, diced
  • salt to taste


  • Melt butter over medium heat. Once melted, sauté onions.
  • When onions are soft and translucent, add in minced garlic; stir for about 30 seconds, until fragrant.
  • Mix in flour and cumin (it should look sort of like a paste); stir for a couple minutes to heat the flour.
  • Pour in 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.

Tips for Making your Green Chile Sauce

If you like your sauce thicker, use less stock. If you want it to be more on the thin side, use more stock.

I also suggest tasting your chile before you make your green chile sauce. If it’s SUPER spicy, you may want to use a little less than a cup. The beautiful part about green chile is its flavor, but if it’s so hot you can’t taste it, then you may want to scale it back a bit.

While I highly recommend using fresh green chile, you can use canned or jarred. Our personal preference is jarred green chile. We’ve used (and liked) 505 Southwestern and Zia Hatch Chile Company. Truthfully, canned green chile always tastes too manufactured for us. But the two jarred kinds mentioned above tastes as fresh as you can get without actually peeling it yourself.

What would you do with your green chile sauce?


  1. 4 stars
    I’m going to try it – without the cumin, and fry the chile before I make the roux. Most NM chefs I know (I live in Albuquerque) don’t even have cumin in their kitchen. Chile, not cumin needs to be the star of the show! But this sounds good! Thanks for posting!

    1. Let me know what you think. I’m from Albuquerque, but I’m not a chef; this is just how we like it! The chile still definitely shines, don’t worry 🙂

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