Green chile sauce: one of the staples in my kitchen. Why? Because it is amazing. Why else? Added to enchiladas, slow-cooker stews, tacos, or breakfast casseroles, it ads a rich spicy tone that is only mildly fiery but still requests attention. It is also a key ingredient in my family’s favorite tortilla soup (I’ll try to post this recipe soon).
With just a few ingredients, it comes together easily.
By grating part of an onion into a bowl, I get the onion in tiny bits and I also get the nice eye-burning onion juice. Two tablespoons of this stuff does the trick.
Use a blender to coarsely chop the roasted peppers.
To a 2-qt saucepan, add the 2 tablespoons of grated onion and the roasted garlic clove.
Stir thoroughly. Stir in 1/4 teaspoon of black pepper and 1/4 teaspoon of cumin. Allow to cook for another minute while stirring, then add in 1 cup of gluten-free chicken broth. I used Swanson’s, but homemade broth works great too…I’m just currently out. You could also try vegetable broth.
I cool this until heated through, and then store in a container. You can freeze it or keep it in the fridge. It never lasts long around here. Also, if you don’t like the texture of the chiles, you can pulverize them in the blender and then strain the sauce before storing.
Go crazy with it. Add this sauce to anything your heart desires. Spice up a soup, top a burger, add to tamales, or serve with pork chops. Enjoy!