Total Time
Prep 30 mins
Cook 28 mins

This is a sauce that originates from the regions of southern New Mexico, where it is used for a topping for enchiladas and the like. Freezes well. Posted by request.

Ingredients Nutrition


  1. Cook the onion in oil in a heavy saucepan until tender, about 5 minutes.
  2. Add the garlic and cook until fragrant, then stir in the flour and cook for 1-2 minutes more.
  3. Add the chiles, then whisk in the stock and the seasonings.
  4. Bring the sauce to a boil, then reduce heat and simmer about 15 minutes until thickened but still pourable.
  5. May keep refrigerated for up to 5 days; freezes well.
Most Helpful

5 5

I use this recipe every time I get a batch of green chiles (used to live in NM). My friend was just out there and hooked me up with six pounds. I made this recipe and as always, it's perfect! (just had it over scrambled eggs) The only thing I changed out is vegetable broth instead of chicken broth. I think the chiles do better without the distraction of the chicken flavor.

5 5

It's Hatch Chile time in San Antonio too! Bought my case of roasted peppers yesterday and made your Sauce today -- I have "hot" peppers and the sauce is great - definitely not for the wimpy! It produced 6 half-pint jars which I am canning instead of freezing. Thanks for a great recipe.

4 5

Although this is a nice departure from what my family usually uses, I didn't like the chicken broth either. I appreciate the chile being the most prominent flavor in my green sauce. I would suggest you try real Hatch Chile as well. You can order online at