Ingredients
Chiles
- 5 hatch green chiles (to yield approximately 1 cup when chopped, rinsed and dried)
Sauce
- 2 tablespoons vegetable oil
- ¾ cup (113 grams) yellow onion, finely chopped
- 2 garlic cloves, peeled and grated
- 1 teaspoon all-purpose flour
- 1 cup (236 ml) vegetable stock
- ¼ teaspoon salt
Instructions
- Preheat and Char Chiles: Preheat your broiler with the rack about 5 inches from the heat source. Spread the rinsed and dried hatch green chiles on a baking sheet and place under the broiler. Broil until the skins are deeply charred, then turn the chiles to char the other side equally.
- Steam and Peel Skins: After charring, remove the chiles and place them in a bowl. Cover tightly with plastic wrap or a lid to steam for 15 minutes. This resting time loosens the skins for easy removal.
- Remove Skins and Seeds: Once steamed, gently wipe off the charred skins using a paper towel. Remove the stems and seeds, then chop the chiles finely.
- Sauté Aromatics: Heat vegetable oil in a sauté pan over medium heat. Add the finely chopped yellow onion and cook until it begins to soften, about 3-5 minutes. Add grated garlic and cook for an additional minute until fragrant.
- Thicken Sauce Base: Sprinkle the flour over the onion and garlic mixture. Stir continuously and cook for 1 minute to remove the raw flour taste.
- Add Liquids and Chiles: Gradually whisk in the vegetable stock to prevent lumps. Stir in the chopped green chiles and add ¼ teaspoon salt. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes until the sauce thickens slightly.
- Cool and Store: Transfer the sauce to a bowl and allow it to cool to room temperature. Taste and adjust seasoning with more salt if needed. Once cooled, transfer the green chile sauce to an airtight container and refrigerate. It will keep fresh for up to 1 week.
Notes
- For a smokier flavor, you can roast the chiles over an open flame instead of broiling.
- Adjust the number of chiles to control the heat level; hatch green chiles vary in spiciness.
- This sauce freezes well for up to 3 months—thaw in the refrigerator overnight before use.
- Use vegetable stock for a vegetarian sauce; chicken stock can be substituted for added richness.
- Perfect sauce for enchiladas, eggs, soups, or as a topping for grilled meats.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Sauce
- Method: Broiling and Stovetop
- Cuisine: Southwestern
- Diet: Vegetarian
