Description
A savory New Mexican-style sauce made with roasted Hatch green chile, onion, garlic, broth, and light flour thickening. It is smoky, pourable, gently spiced, and ready in about 35 minutes.
Ingredients
2 tablespoons neutral oil
¾ cup finely chopped yellow onion
3 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups roasted, peeled, and chopped Hatch green chile
2 cups low-sodium chicken broth
1 teaspoon fine salt, plus more if needed
½ teaspoon ground cumin
¼ teaspoon dried oregano
Instructions
1. Drain the thawed Hatch green chile if it contains excessive liquid. Chop the peppers into approximately ¼-inch pieces.
2. Heat the neutral oil in a medium saucepan over medium heat.
3. Add the finely chopped onion and cook for 5–7 minutes, stirring occasionally, until soft and translucent.
4. Add the minced garlic and cook for approximately 30 seconds, just until fragrant.
5. Sprinkle in the all-purpose flour and stir continuously for 1–2 minutes, until no raw-flour smell remains.
6. Stir in the chopped Hatch green chile. Gradually pour in the chicken broth while stirring and scraping the bottom of the pan.
7. Add the salt, cumin, and oregano. Bring the mixture just to a boil.
8. Reduce the heat and simmer uncovered for approximately 15 minutes, stirring occasionally.
9. Remove the sauce from the heat when it lightly coats a spoon but remains easy to pour.
10. Taste and adjust the salt. Thin the sauce with additional broth or simmer it slightly longer to adjust the consistency.
Notes
Taste the roasted Hatch green chile before cooking to judge its heat level.
Use a combination of mild and hot peppers for more control over the spice.
Do not add dry flour directly to a finished watery sauce.
Add lime juice or dairy to individual servings so the stored batch remains versatile.
For a smoother sauce, pulse it briefly with an immersion blender.
For a gluten-free version, use a 1:1 gluten-free flour blend.
Refrigerate the sauce in a shallow airtight container for 3–4 days.
Freeze in ½-cup or 1-cup portions for up to three months for the best quality.
Reheat in a saucepan, stirring frequently, until bubbling and uniformly hot. Add broth if the sauce becomes too thick.
Nutrition
- Serving Size: ¼ cup
- Calories: 30 kcal
- Sugar: 1g
- Sodium: 190mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg