Hatch Green Chile Sauce

New Mexico Hatch green chile makes the best sauce to smother over just about everything. But other roasted peppers can be used too, like poblanos.

Fall isn't just pumpkin season, fall is also Hatch Green Chile season and it's right up there with pumpkin to me! This sauce is versatile. I use to for eggs, enchiladas, dipping sauce, on steaks, shrimp tacos, on burgers, on chicken...
If you can't find Hatch Green Chile use Anaheim, Poblano, most any big green chile that is fresh.  This sauce can be made grain free, check the notes section.

Use this sauce for these amazing Green Chile Pepper Jack Enchiladas.

Give Peas A Chance Hatch Green Chile Sauce

3 tablespoons cooking oil or lard, I use avocado oil

3 tablespoons flour*

salt

2 cloves garlic, minced

2 cups chicken, beef, or vegetable stock

1/2 teaspoon ground coriander seed

1 teaspoon ground cumin
2 cups roasted, peeled, seeded, and chopped Hatch Green Chile

1. Heat oil in a saucepan or pot on medium heat
2. Add flour and garlic to make a roux. Cook until there is no raw flower smell. Add a little oil if it is too dry.
3. Whisk in stock, coriander seed, and cumin. Make sure there are no lumps.
4. Add chile to the stock.
5. Bring to a boil. Lower heat and simmer until thick.
6. You can leave the sauce chunky or use blend to make it smooth.
7. Store in an airtight container in the refrigerator, or freeze. 

* The flour is used as a thickener, you can thicken at the end with cornstarch, our arrowroot or leave a thickener out all together for a gluten free/grain free sauce.

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