With this recipe for Creamy Green Chile Sauce, welcome to a flavorful fiesta! You’ve just found the ideal recipe if you want to give your meals a zesty, creamy edge.
Imagine the creamy richness of cream blending with the acidic spice of green chilies to create a sauce that is both delicious and adaptable.
This sauce’s bright flavor will enhance any dish, whether it’s used as a dip, in soups, or as a drizzle over tacos.
This Creamy Green Chile Sauce is a simple dish to prepare and has a unique flavor that will quickly become a mainstay in your kitchen.
Come along on this culinary journey with me as we learn how to add a little southwestern flair to your dishes and make them sing!
How To Make Creamy Green Chile Sauce?
Preparation Times: 10 minutes
Cooking Times: 15 minutes
Course: Sauce
Cuisine: Mexican
Yield: Approximately 1.5 cups of creamy green chile sauce.
Equipment Needed
- Medium-sized saucepan
- Whisk
- Knife and cutting board
- Measuring cups and spoons
- Immersion blender (optional)
Ingredients
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup roasted green chiles, chopped
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 cup chicken or vegetable broth
- 1/4 teaspoon ground cumin
- 1 pinch oregano
- 1/2 teaspoon salt (adjust to taste)
Instructions
Step-1. Create the roux
Start by melting the butter in a medium-sized saucepan over medium heat. Once melted and bubbling, whisk in the flour to form a roux. Continue whisking for about 1-2 minutes until the roux takes on a light golden color. This step is crucial as it helps thicken the sauce and adds depth of flavor.
Step-2. Sauté aromatics
Add the chopped onion and minced garlic to the roux. Sauté until the onion becomes soft and translucent, which should take about 3-4 minutes. The garlic will start to release its fragrant aroma, making your kitchen smell fantastic.
Step-3. Incorporate green chiles
Stir in the chopped roasted green chiles. Let them cook with the onion and garlic for about 2 minutes. This will allow the flavors to meld together beautifully.
Step-4. Add broth
Slowly pour in the chicken or vegetable broth while whisking continuously. This will prevent any lumps from forming and help integrate the roux with the broth. Bring the mixture to a simmer and let it cook until the sauce starts to thicken, approximately 5-7 minutes.
Step-5. Season
Mix in the ground cumin, a pinch of oregano, and salt. Continue to simmer for another 5 minutes, stirring occasionally. If the sauce becomes too thick, you can adjust the consistency by adding a bit more broth.
Step-6. Blend for creaminess (Optional)
For a smoother texture, use an immersion blender to puree the sauce until it’s completely smooth. Alternatively, transfer it to a regular blender and blend until creamy. This step is optional but recommended for a velvety texture.
Step-7. Taste and adjust
Taste the sauce and adjust the seasoning if necessary. You might find that extra salt or cumin could enhance the flavor even further.
Nutrition Facts Of Creamy Green Chile Sauce
| Nutrition | Amounts |
|---|---|
| Calories | 85 |
| Fat | 5g |
| Cholesterol | 15mg |
| Sodium | 460mg |
| Carbohydrates | 8g |
| Sugars | 1g |
Serving Suggestions
Tacos: Drizzle this creamy sauce over your favorite taco filling for an extra kick.
Enchiladas: Use it as a topping for enchiladas or burritos to add a layer of richness.
Grilled meats: Serve it alongside grilled chicken or pork for a flavorful dipping sauce.
Mexican casseroles: Stir it into casseroles for added creaminess and depth.
Tips and Variations
Spicy kick: Add a pinch of cayenne pepper or some chopped jalapeños to the sauce if you prefer extra heat.
Creamier texture: For an even creamier sauce, mix in a splash of heavy cream or half-and-half at the end of cooking.
Vegetarian option: Use vegetable broth instead of chicken broth to keep it vegetarian-friendly.
Special Note
If you prefer a milder sauce, use fewer green chiles or remove the seeds before blending. For a spicier kick, include more chiles or add a pinch of cayenne pepper to the mix.
FAQS
Can I make this sauce ahead of time?
Yes, you can make the sauce a day or two in advance. Store it in an airtight container in the refrigerator. Reheat it gently on the stovetop, adding more broth to reach your desired consistency.
Can I freeze this sauce?
Yes, let the sauce cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Can I use fresh green chiles instead of roasted ones?
Yes, you can use fresh chiles, but roasting them first will enhance their flavor. If you use fresh chiles, just be sure to cook them until they are tender.
Conclusion
I hope you enjoy making and savoring this Creamy Green Chile Sauce as much as I do. It’s a versatile, flavorful addition that can elevate any dish. Give it a try, and let me know how it turns out in the comments below.
Creamy Green Chile Sauce
Equipment
- Medium-sized saucepan
- Whisk
- Knife and cutting board
- Measuring cups and spoons
- Immersion blender (optional)
Ingredients
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup roasted green chiles chopped
- 2 cloves garlic minced
- 1 small onion chopped
- 1 cup chicken or vegetable broth
- 1/4 teaspoon ground cumin
- 1 pinch oregano
- 1/2 teaspoon salt adjust to taste
Instructions
- Start by melting the butter in a medium-sized saucepan over medium heat. Once melted and bubbling, whisk in the flour to form a roux. Continue whisking for about 1-2 minutes until the roux takes on a light golden color. This step is crucial as it helps thicken the sauce and adds depth of flavor.
- Add the chopped onion and minced garlic to the roux. Sauté until the onion becomes soft and translucent, which should take about 3-4 minutes. The garlic will start to release its fragrant aroma, making your kitchen smell fantastic.
- Stir in the chopped roasted green chiles. Let them cook with the onion and garlic for about 2 minutes. This will allow the flavors to meld together beautifully.
- Slowly pour in the chicken or vegetable broth while whisking continuously. This will prevent any lumps from forming and help integrate the roux with the broth. Bring the mixture to a simmer and let it cook until the sauce starts to thicken, approximately 5-7 minutes.
- Mix in the ground cumin, a pinch of oregano, and salt. Continue to simmer for another 5 minutes, stirring occasionally. If the sauce becomes too thick, you can adjust the consistency by adding a bit more broth.
- For a smoother texture, use an immersion blender to puree the sauce until it’s completely smooth. Alternatively, transfer it to a regular blender and blend until creamy. This step is optional but recommended for a velvety texture.
- Taste the sauce and adjust the seasoning if necessary. You might find that extra salt or cumin could enhance the flavor even further.
Notes
Welcome to Arora’s Sauce Recipe, where every drop tells a story of tradition, innovation, and a boundless love for culinary arts. My name is Brazen, and I am the founder and chief sauce creator at Arora’s Kitchen. Born into a family with a rich heritage of culinary arts, I grew up surrounded by the aromas of spices and the sounds of simmering pots, which ignited my passion for cooking from a young age.
Inspired by generations of culinary expertise, I embarked on a professional quest to capture these fleeting aromas and flavors in bottles of sauce that could bring a gourmet experience to every meal.
As the founder of Arora’s Sauce Recipe, my mission is to inspire your culinary adventures with the finest sauces. Whether you’re a professional chef or a home cook, our sauces are crafted to elevate your cooking with every spoonful.
Thank you for choosing Arora’s Sauce Recipe. Here’s to a journey filled with flavor, passion, and unforgettable meals.