Green Chile Sauce

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Green Chile Sauce is a staple ingredient in many homes in New Mexico. At it’s most basic, it’s simply pureed green chiles that are added to any number of dishes.

However, with just a little extra effort, the green chile flavor is made even better with a handful of spices and a little bit of time on the stove. I like to make large batches of this sauce and stash it in the freezer for anytime we’re craving Mexican food.

New Mexico Green Chile Sauce recipe by Barefeet In The Kitchen

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The question “Red or Green?” is heard frequently in NM restaurants. Wikipedia even lists it as the State Question for NM. My choice is almost always green while my kids choose red or green depending on their mood.

My husband’s favorite answer to “red or green?” is “Christmas,” a combination of both green and red chile sauces on the same plate.

Green Chile Sauce

There is a world of difference between a homemade green chile sauce and a canned version. This green chile sauce is incredibly flavorful with as much heat as you desire; just purchase mild, medium or hot green chile.

This sauce can be made thick enough to scoop or thin enough to pour. I made mine nice and thick so that I could freeze the extra and not take up more space than necessary in the freezer.

I simply add water to thin the sauce slightly as I was pouring it into enchilada layers. The thicker sauce is delicious just the way it is, served on eggs for Huevos Rancheros or in a burrito or burrito bowl.

If you know when you make it that you’ll want a smoother sauce, use a small food processor to quickly mince the onions and peppers. Just a few pulses and it will be done. If you prefer a chunkier sauce, you can chop by hand and make the pieces as small or large as you like.

New Mexico Green Chile

If you have access to it, Hatch Green Chile is the most flavorful of any green chile pepper I have ever tasted. If you don’t live in NM or have access to Hatch chiles, Anaheim chile peppers are direct descendants of NM chile peppers.

Anaheim peppers are grown and harvested year-round in Anaheim, CA and they are available across the country throughout the year. NM grown Hatch green chiles are only harvested once a year.

The limited availability of Hatch chile explains why many of my NM friends (and myself included) dedicate full shelves of their freezer for storing the roasted green chile throughout the year.

New Mexico Green Chile Sauce recipe by Barefeet In The Kitchen

Green Chile Sauce Recipe

  1. In a large saucepan, warm the oil over medium heat. Add the onions and the garlic and cook, stirring frequently, until the onions are soft.
  2. Stir together the flour and the spices. Sprinkle this mixture over the onions and stir to coat.
  3. Add 1 cup of water to the mixture in the pan and stir to dissolve the flour.
  4. Add green chile and the rest of the water.
  5. Bring to a boil and then reduce to a low simmer for 15 minutes.
  6. Use within 3-4 days or freeze until needed.

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New Mexico Green Chile Sauce

4 from 4 votes
Recipe loosely adapted from and with thanks to MJ's Kitchen
Pin Print Review
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 36 oz or approximately 4 ½ cups

Ingredients 

  • 2 tablespoons light flavored olive oil
  • 1 medium onion finely diced
  • 4 large cloves of garlic minced
  • 14 ounces chopped green chile roasted, peeled, seeds removed and finely diced, (this was approximately 1 ½ lbs roasted green chiles)
  • 2 tablespoons all-purpose flour I used a brown rice flour, all-purpose will work as well
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • ½ - 1 teaspoon kosher salt adjust to taste
  • 2 cups water

Instructions

  • In a large saucepan, warm the oil over medium heat. Add the onions and the garlic and cook, stirring frequently, until the onions are soft. While this is cooking, stir together the flour and the spices. Sprinkle this mixture over the onions and stir to coat.
  • Add 1 cup of water to the mixture in the pan and stir to make sure the flour has dissolved. Add green chile and the rest of the water. Bring to a boil and then reduce to a low simmer for 15 minutes. Use within 3-4 days or freeze until needed. Enjoy!

Nutrition

Calories: 11kcal · Sodium: 9mg · Potassium: 5mg · Vitamin C: 0.7mg · Calcium: 3mg · Iron: 0.1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 12/6/12 – recipe notes updated 2/18/19}

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Jenn says

    I'm with your hubby, I could do both sauces on one plate.. as long as they are homemade that is. I'm with you, bottled green chili sauce (heck, even red for that matter) is never as good as homemade!

  2. Monet says

    There is nothing like a homemade sauce. And since I'm leaving Texas (tomorrow!) I am so glad you shared this recipe. I will be making it back in Colorado!

    • Mary Younkin says

      I haven't messed with canning it, Sue. We go through it so fast, I can hardly keep the green chile in the freezer. I was thinking it would make awesome gifts though. I may play with that idea for next year.

  3. Big Dude says

    I've been on a green chile kick for about three months and this sounds like a winner. I don't have any fresh roasted Hatch Chiles, but do have some home grown and roasted Poblanos and Big Jims in the freezer that may make acceptable subs.

  4. Glenda Dykstra says

    You can buy fresh Hatch chili. They usually ship between July and September depending on weather. Just look up Hatch Green chili. If you add yourself to their mailing list, you will receive updates early to mid spring. Warn you, it isn't cheap, but then it never is. Shipping is reasonable considering they are shipping fresh and you want it quickly.

    Then you can roast your own. I have used to broiler in my oven, the grill, and open wood fire with a grill placed over. When I freeze, I add a bit of garlic to my freezer bag. If you have a a suction bag machine, it works fantastic and they stay forever.

    Hatch also sells canned. Walmart used to carry it in rather large cans and it was almost as good as fresh. I am unsure if they do now or not.

    • Glenda Dykstra says

      And, no, I don't work for hatch.. 😀 I am just a woman in Iowa who came from Colorado and has a lot of relatives in NM.. A cousin told me about ordering fresh a few years ago.

    • Mary says

      I’ve never tried that myself, but you can certainly try it. Any pepper will make a terrific sauce, the flavor will change for the different peppers.

  5. Frann Todd says

    Would masa flour work in pace of the all-purpose flour . . . to add another layer of flavor? Or would the masa flour overpower the delicate flavor of the hatch chilis?

    • Mary says

      I don’t think that the masa would blend into the sauce the same way. And it would definitely affect the flavor. Feel free to try it though,

  6. Heather says

    Thank you for such a fantastic recipe. I added some freshly cracked pepper and a slurp of white vinegar at the end, just to replicate a sauce I enjoyed at a restaurant a few years ago that has now closed down. Thanks again fir sharing this recipe.5 stars

  7. Eric says

    I’m going give it a try read some others I think I’m going to use hatch peppers rear good flavor with them I go to a restaurant every Saturday they have green chili it’s all caned stuff it’s good I like to make it my self

  8. mjskitchen says

    I’m sure hoping the chile farmers can find pickers this year because I couldn’t go without our green chile. Great looking sauce and thanks for the shout out!5 stars