Green Enchilada Sauce

Hatch chiles are great in lots of lots of dishes, and specially in green enchilada sauce. The flavor the chiles add is amazing. This is not an ordinary enchilada sauce. It’s fantastic!

Course Sauce

Cuisine American

Keyword sauce, southwestern

Prep Time 15

Cook Time 15

Total Time 30

Servings cups

Calories 58kcal

Author Based on a recipe from Pinch and Swirl

Equipment

Ingredients

2 pounds Hatch Chiles roasted, stems, skin, membranes and seeds removed, chopped
2 tablespoons olive oil
2 onions chopped
2 jalapeños stems, membranes and seeds removed, chopped
1 head garlic cloves peeled, chopped
1 tablespoon ground cumin I used 1/2 tablespoon
3 cups water
kosher salt
freshly ground black pepper

Instructions

Heat the oil in the large saucepan over medium heat.
Add the onion and jalapeno and cook until just starting to soften.
Add the garlic and cook another 2 minutes, stirring.
Add the chiles, cumin and water.
Stir and let simmer 10 minutes.
Season with salt and pepper to taste.
Remove from heat and let cool slightly.
Working in batches, blend the mixture in a blender or food processor until the desired texture is achieved.
Store in the fridge for 2-3 days or freeze for later use.

Notes

Simmer longer if you want a thicker sauce.

Nutrition