Ingredients
Ingredients
- 1 tablespoon olive oil
- 1/2 cup minced yellow onion
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 3/4 teaspoon cumin powder
- 4 roasted Hatch chiles, stems removed
- 1 cup low sodium chicken broth
- 3/4 teaspoon salt
Instructions
- Heat the aromatics: Heat olive oil in a small saucepan over medium heat. Add the minced yellow onion and cook until they start to soften, about 3-4 minutes. Then add the minced garlic, dried oregano, and cumin powder. Cook for another minute until the garlic becomes fragrant.
- Add the Hatch chiles: Dice the roasted Hatch chiles and add them to the saucepan. Cook for about 3 minutes to warm them through and intensify their flavor.
- Blend the mixture: Transfer the mixture into a mini food processor or blender. Blend until everything is minced finely. Blend longer for a smooth sauce or less for a chunkier texture.
- Cook the sauce: Pour the blended mixture back into the saucepan and add the low sodium chicken broth. Bring the mixture to a boil, then reduce the heat and simmer gently for 10 minutes. The sauce will reduce slightly and thicken.
- Season and serve: Stir in the salt, adjust to taste, then serve immediately or use it as a base for your favorite enchilada recipe.
Notes
- Roasting the Hatch chiles before starting gives the sauce a deeper smoky flavor.
- You can substitute chicken broth with vegetable broth for a vegetarian version.
- Adjust the amount of chiles to control the heat level of the sauce.
- Store leftover sauce in an airtight container in the refrigerator for up to 4 days.
- This sauce works well not only for enchiladas but also as a dip or topping for grilled meats and vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
