Ingredients:

  • 2 tbsp unsalted butter
  • 1/2 cup yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups roasted Hatch green chiles, peeled, seeded, and chopped
  • 1 cup chicken broth
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • 1 tsp fresh lime juice

Instructions:

  1. Heat the butter in a medium saucepan over medium heat. Add the diced onion and sauté until translucent and soft (about 3–4 minutes). Stir in the minced garlic and cook for 1 minute more until fragrant but not browned.
  2. Transfer the sautéed onion and garlic into a blender. Add the roasted green chiles, broth, cumin, and salt. Blend on high for 30–60 seconds until the mixture is completely smooth and has a consistent, pale green color.
  3. Pour the blended sauce back into the saucepan. Bring to a gentle simmer over medium-low heat. While stirring, slowly whisk in the cornstarch slurry (cornstarch mixed with cold water). Continue to simmer for 2–3 minutes until the sauce thickens enough to coat the back of a spoon.
  4. Remove the pan from the heat and stir in the fresh lime juice.