Green Chile Sauce

1. 1
   roast · ~10 min

   Roast the green chiles.

   Place chiles directly over a gas flame or under a broiler. Turn frequently with tongs until the skin is blackened and blistered all over, about 6 to 8 minutes. Transfer to a bowl, cover with a plate, and let steam for 10 minutes.

   TIPDon't skip the steaming step — it loosens the skin and makes peeling effortless.
2. 2
   prep

   Peel, seed, and chop the chiles.

   Once cool enough to handle, rub off the charred skin using your fingers or a paper towel. Slit open, remove the stems and seeds, then roughly chop the flesh. Set aside.

3. 3
   saute · ~5 min

   Sauté the aromatics.

   1.Heat oil in a heavy-bottomed saucepan over medium heat.

   2.Add chopped onion and cook until soft and translucent, about 4 minutes.

   3.Add minced garlic and sauté until fragrant, about 30 seconds.
4. 4
   saute · ~1 min

   Build the roux and bloom the spice.

   1.Sprinkle flour and ground cumin over the onion mixture.

   2.Stir constantly for 1 minute to cook out the raw flour taste.

   TIPKeep stirring — flour burns quickly and turns bitter.
5. 5
   simmer · ~15 min

   Simmer the sauce.

   1.Add chopped chiles, salt, and water to the pan.

   2.Bring to a gentle boil, then reduce heat to low.

   3.Simmer uncovered for 15 minutes, stirring occasionally, until the sauce thickens.

   TIPFor a silky sauce, pulse with an immersion blender at the end of cooking.
6. 6
   mix

   Finish with lime juice.

   Remove from heat. Stir in fresh lime juice. Taste and adjust salt if needed. Let cool slightly before serving.

   TIPThe sauce thickens as it cools — loosen with a tablespoon of warm water if it gets too stiff.
7. 7
   serve

   Serve warm or at room temperature.

   Spoon generously over enchiladas, burritos, scrambled eggs, or grilled meats.

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