Easy Green Chile Sauce Recipe
Easy Colorado style green chile sauce that is delicious over tacos and burritos, nachos, burgers, and more! Can be made thick as a sauce, or thinner as a dip - and as spicy or mild as you like it!
Servings: 3 cups sauce
Calories: 21kcal
Ingredients
- 2 tablespoons olive or avocado oil
- 1 large finely chopped white onion
- 6-8 garlic cloves finely minced
- 24 oz chopped roasted green chilies mild, medium, or hot, according to your preferences - I prefer roasted Pueblo Chilies
- ½ teaspoon cumin
- ½ teaspoon black pepper
- 1 teaspoon dried Mexican oregano
- 1 ½ cups chicken stock or bone broth
- 1 teaspoon celtic sea salt
- 1 teaspoon cayenne pepper optional
- 1 medium jalapeno finely diced (optional)
- 1-2 tablespoons quick-mixing flour optional
Instructions
- In a large pot or dutch oven, heat olive oil until shimmery.
- Add onion and garlic to pot, and soften until fragrant, making sure to stir often to prevent burning. Cook about 4-6 minutes to softened and very lightly browned.
- Stir in chiles and let cook to fragrant, stirring well to mix, another 5 minutes. If adding jalapeno for heat, add to dish with green chilies.
- Season well with cumin, oregano, and black pepper.
- Stir in broth and raise heat to high, bring to a boil, then reduce heat to medium.
- Let reduce and thicken, simmering for 10 minutes.
- Season with cayenne and salt, tasting before adding to be sure you add just enough for your tastes.
- If thickening, add 1 tbsp quick mixing flour or keto xantham slurry, whisk/stir vigorously to mix, and let cook another 5 minutes until thick.
- Remove from heat and serve or store for future dishes.
Nutrition
Serving: 2tbsp | Calories: 21kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 136mg | Sugar: 1g