Green Chile Sauce

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
4 1/2 cups
Level:
Easy

Ingredients
  • 2 tablespoons canola oil
  • 3/4 cup finely diced Spanish onion
  • 1/2 large jalapeno, seeded and minced
  • 1 clove garlic, chopped
  • 4 tablespoons flour
  • 1 (27-ounce) can roasted green chiles, chopped, juices reserved
  • 1/2 cup white vinegar
  • 2 teaspoons sea salt
  • 1 teaspoon fresh cracked black pepper
  • 2 tablespoons fresh lime juice
Directions

In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.

Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.

Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.


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