Green Chile Cream Sauce
Green Chile Cream Sauce is a flavorful, creamy sauce perfect for adding a kick to your dishes. Made with roasted green chiles, garlic, onion, and a touch of heavy cream, this sauce offers a rich texture and bold flavors. It pairs beautifully with enchiladas, tacos, grilled meats, or even drizzled over roasted vegetables. The mild heat from the green chiles balances the creaminess, making it a versatile condiment that can elevate any meal. Quick to prepare, it’s a must-try for those who enjoy creamy sauces with a spicy twist.
Equipment
- Skillet or sauté pan
- Knife and cutting board
- Blender (optional, for smoother texture)
- Spoon or spatula for stirring
Ingredients
- 4 roasted green chilies Hatch or poblano recommended
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1/2 cup chicken or vegetable broth
- 1 teaspoon cumin
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
- Juice of 1/2 lime
- 1/4 cup fresh cilantro chopped
Instructions
- Roast the green chilies until the skin is charred and blistered. Let them cool, then peel the deseed, and chop the chilies into small pieces.
- Heat the butter and olive oil in a skillet over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute, be careful not to let it brown.
- Pour it into the chicken or vegetable broth, then add cumin, oregano, salt, and pepper. Stir the mixture and let it simmer for about 5 minutes to allow the flavors to blend.
- Add the roasted green chilies to the skillet, stirring them into the sauce. Let it cook for another 3 minutes to enhance the flavors.
- Squeeze the juice of half a lime into the sauce and stir in the fresh cilantro. Taste and adjust seasoning if needed.
- If you prefer a smooth sauce, blend the mixture to your desired consistency using an immersion blender, or regular blender. If you like the sauce chunky you can leave it as is.
Notes
For extra depth of flavor roast the green chilies over an open flame or under a broiler until charred. This will give the sauce a smoky taste, enhancing the overall flavor profile.