This 6-ingredient New Mexican Green Chile Sauce reminds me of my trips to Santa Fe and other towns in the state. Jam-packed with freshly charred and peeled green chiles, the flavor jumps to the front and lingers long after the meal is finished. Use mild chiles if you are sensitive to hot foods, adjusting to suit your family’s tastes.
New Mexico is perfect for vacations, especially if you like art, Indian jewelry, and delicious foods. My last trip to Santa Fe was with IACP (International Association of Culinary Professionals) and my friends and I had a wonderful time exploring the area, shopping, and of course sampling as much of the local foods as possible.
When you think about New Mexican food, their two primary sauces, served on nearly every dish, immediately come to mind. They make a green sauce like today’s recipe from fresh chiles and a red sauce from dried chiles. There is always a debate as to which is better at each restaurant.
If you want to try both sauces at the same time, ask for “Christmas” the red and green sauces when you order your entrée. It is the best of both worlds and lets you do a side-by-side comparison of your own. While I like them both, the green sauce has a slight advantage over the red in my opinion.
This green chile sauce is often served over sautéed or grilled meats; I like mine over chicken or pork. Or you can cook and shred or chop the meat and stir it into the sauce to make a green chile stew. Serve this with corn tortillas to scoop up all the delicious sauce.
This sauce begins with fresh green chiles which are broiled or cooked over direct fire until charred all over. The char is removed and the chiles are split and the stem and seeds discarded. If you want to work with fresh chiles and char then yourself at home, here is a great article to guide you: How to Roast Chile Peppers at Home. You can use Hatch, Anaheim, Poblano, or other green chiles that you can find.
I usually buy already prepped Hatch chiles because I prefer the flavor and time savings. Hatch is a town in New Mexico where the primary crop is green chiles. Once a year they have a festival to celebrate where the air is perfumed with roasting chiles and people buy them by the pound to take home and use in their cooking all year long.
If you want to experience the flavor of New Mexico, give this Green Chile Sauce a try. And be sure to check out all of the Progressive Eats’ homemade condiment recipes below – they will enhance your meals all year long!
Key Ingredients for New Mexican Green Chile Sauce:
- Onions, garlic, vegetable or chicken broth
- Green chiles, tomatoes, cornstarch, salt and pepper
Can this be made vegetarian or vegan?
Yes, just use vegetable stock and the rest of the recipe is already vegetarian/vegan.
If you want to work with fresh chiles and char then yourself at home, here is a great article to guide you: How to Roast Chile Peppers at Home.
How to make New Mexican Green Chile Sauce:
- Cook onions until softened, add the garlic and cook another minute
- Pour in the broth and add the chiles and tomatoes; bring to a boil and reduce for 10 to 15 minutes
- Whisk in cornstarch slurry and cook until thickened
- Serve over cooked chicken or pork or add them to the sauce to create a stew
Why does the recipe call for white pepper?
White pepper has a slightly different flavor than regular black pepper and doesn’t show in light colored dishes. If you don’t have it, you can use regular pepper instead.
Kitchen Tools I Use to Make This Recipe (affiliate links):
Watch the broth that you use, make sure it is gluten-free. If you have it handy, you can use homemade broth which is guaranteed safe and always tastes better anyway!
Welcome to Progressive Eats, our virtual version of a progressive dinner party where each course is held at a different home. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. This month’s theme is Homemade Condiments hosted by Lauren of Healthy-Delicious. We have a great mix of recipes to complement all your favorite dishes. See the links below for more inspiration and great recipes!
- Homemade Ketchup – Healthy Delicious
- Kasundi – Fermented Mustard Paste – Spiceroots
- New Mexican Green Chile Sauce – The Heritage Cook (you are here; see recipe below)
- Skordalia (Greek Garlic and Potato Dip) – Karen’s Kitchen Stories
- Onion Marmalade – That Skinny Chick Can Bake
- Roasted Garlic Aioli – Creative Culinary
- Homemade Teriyaki Sauce – Shockingly Delicious
- Gribiche – The Wimpy Vegetarian
- Homemade Clotted Cream – The Red Head Baker
- 3 tbsp vegetable oil
- 1/2 cup finely chopped onions
- 1 garlic clove, minced
- 4 cups low-sodium gluten-free chicken or vegetable broth
- 2 cups roasted, peeled, and chopped green chili peppers, such as Hatch or Anaheim (gluten-free if canned)
- 2 med tomatoes, chopped or 1 cup canned crushed tomatoes, optional
- 2 tbsp cornstarch dissolved in 3 tbsp cool water
- Salt and white pepper, to taste *
- In a large saucepan, add the oil and heat over medium-high heat until shimmering. Add the onions and cook, stirring often, until softened and translucent, about 3 to 5 minutes. Stir in the garlic and cook 30 seconds.
- Pour in the broth and scrape up any browned bits on the bottom of the pan. Add the chiles and tomatoes (if using). Bring to a boil and reduce the liquid by cooking for 10 to 15 minutes at a low boil, to concentrate the flavors.
- Whisk in the cornstarch/water mixture, reduce the heat to medium-low and cook at a simmer, whisking constantly, for 5 minutes to cook the cornstarch and thicken the sauce. Taste and adjust seasonings with salt and pepper as needed.
- You can serve this sauce over grilled, sautéed, or roasted meats, with eggs, on enchiladas or tacos, or as part of casseroles. It is wonderful with so many dishes!
- The sauce will hold in the refrigerator, covered, up to 5 days, and up to 2 months in the freezer. If it is too thick when you are reheating it, stir in a little water.
* The saltiness of the dish will vary depending on the stock you use. Taste and add as much salt and pepper as needed.
Adapted from a recipe in the Rancho de Chimayo Cookbook
Amount Per Serving: Calories: 456Total Fat: 28gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 127mgSodium: 526mgCarbohydrates: 16gFiber: 3gSugar: 7gProtein: 35g
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