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Vegetarian roasted green chile sauce. |
How to make gluten-free roasted green chile New Mexico style
The Fall Equinox is right around the corner. And in our small corner of the world that means only one thing- it's chile roasting time. New Mexicans are passionate about their state's most distinctive crop. Smoky, spicy and sweet all at once is the best way I can describe the complex flavor of New Mexican roasted chiles.
Roasters are ubiquitous now- along the roadsides and in parking lots- stoking their fires outside Whole Foods and Walmart alike, turning barrels of fresh Hatch chiles over open flames.
The aroma is enough to make you weep.
With fiery-sweet chile happiness, that is.
First you start with bags of fresh roasted Hatch chiles.
Neuvo Mexico Roasted Green Chile Recipe: Gluten-Free + Vegetarian
Here in New Mexico green chile is a sauce or a stew. You can use this recipe as a base for both. Use hot or mild chiles, to taste. Roasted green chile makes a fabulous sauce on enchiladas. Add it to casseroles and stews. Spoon it over fried eggs, beans and tortillas- especially huevos rancheros. Try it on rice, cooked quinoa, enchiladas, and beans. Omnivores love it on steak, burgers, chicken and fish.
I can't imagine anything that wouldn't cozy up to green chile. Well, chocolate chip cookies- maybe not so much.
Last updated: April 18, 2025
Ingredients:
Roasted Hatch chiles- two heaping cups, skinned, stemmed, seeded, chopped
5-6 cloves garlic, peeled and chopped
2 ripe tomatoes, seeded, chopped- I used Roma (plum) tomatoes
3 cups chicken or beef broth- reserve 4-5 tablespoons
Pinch of sea salt, to taste
Fresh ground pepper, to taste
A dash of balsamic or sherry vinegar
1 tablespoon agave syrup
2 tablespoons cornstarch (or potato starch/arrowroot, if you are corn-free)
Instructions:
In a large saucepan, combine the chiles, garlic, tomatoes, broth, sea salt and pepper, vinegar and agave syrup. Bring to a simmer over medium-high heat; reduce the heat a bit and maintain a gentle, constant low simmer for ten minutes.
Add the cornstarch to the reserved broth and whisk to make a slurry or thickening paste. If you are using arrowroot starch instead make sure the broth is cool- it will work better if the reserved broth isn't hot.
Stir the slurry into the green chile and continue to cook- stirring- for another 7 to 10 minutes until the sauce is thickened (but not gluey, still pourable).
As always, taste test. If you used very hot chiles and the sauce is too spicy add a touch more sugar to soften the heat.
Remove from the stove and set aside.
Use as a base for a stew (add cooked ground pork or beef or turkey) or chili con carne.
Or use as a sauce for eggs, burgers of all persuasions, grilled chicken or salmon, and even casseroles (thin a bit if you need to).
Makes about four servings.
Store covered in the fridge for up to a week, or freeze in a freezer-safe storage container.
