How was your weekend? Mine was full of cooking! My roommate and I made arugula salads with fresh fruit vinaigrette, chicken stir fry, and spent hours making chile verde and the best apple crisp in the world. Our bellies were happy.
After all of that cooking, I wanted to bring you something simple: a green chile sauce that goes on top of nearly everything! I’m also a huge fan of how easy this recipe is. All you have to do is roast chiles (or you can used canned), put a couple of ingredients in a pot, and let it simmer for 30 minutes.
This green chile sauce is slightly spicy, but it reminds me of all things Summer. You can put it on anything, and is now a staple in my diet. I put it in on eggs, chicken, over enchiladas, in tacos, basically anything… oh and it’s incredible over squash. See?
Doesn’t that look good? I can’t wait to share a million other things that make Fall the best season everrrrr.
Until then, I’ll savor ice cream cones, shorts, the bright blue ocean, fresh fruit, iced coffee, and everything else that makes Summer oh so good. Here’s a look at some photos that I’ve snapped over the past month. (The recipe for the sauce is at the end of this post.)
Now, if you don’t know how to roast green chiles, here‘s a great tutorial (with photos!) from the Pioneer Woman. Basically all you have to do is place green chiles under the broiler for 10-15 minutes. Cool, huh?
You’re gonna need this recipe for another recipe I have coming soon!
Homemade Roasted Green Chile Sauce
- 1 1/2 cup roasted hatch green (or Anaheim) chilies, skinned, stemmed, seeded, chopped
- 1 teaspoon olive oil
- 3/4 cup yellow onion, chopped
- 5 cloves garlic, minced
- 5 ripe Roma tomatoes, seeded, chopped
- 2 cups chicken or broth
- 1/2 teaspoon cumin
- 1 tablespoons cornstarch
- 1/4 cup fresh cilantro, finely chopped
- Pinch of sea salt, to taste
- Fresh ground pepper, to taste
Heat a medium saucepan on medium-high heat, add olive oil and chopped onions. Cook onions until they become slightly caramelized, about 3-4 minutes. Add the garlic and cook 2 minutes more.
Next add the chilies, tomatoes, broth, cumin, salt and pepper to the onion mixture. Bring to a boil, then reduce to a medium low and simmer uncovered for 15 minutes.
Gently whisk in cornstarch and cilantro and continue to simmer another 10 minutes until the sauce becomes thicker.
Transfer to a blender and puree sauce. Add salt and pepper to taste.
Taste test and add honey or brown sugar if the sauce is too spicy for you.