Ingredients:

  • 1 lb fresh Hatch green chiles, stemmed and seeded
  • 1 medium white onion, diced
  • 4 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1 tbsp fresh lime juice

Instructions:

  1. Arrange the whole Hatch chiles on a broiler pan and place under the broiler on high, turning every 3-5 minutes, until the skins are blistered and blackened in spots.
  2. Transfer hot peppers to a bowl and cover with plastic wrap for 10 minutes to allow steam to loosen the skins.
  3. Gently rub off the charred skins and remove seeds.
  4. Place the peeled chiles, diced onion, and minced garlic into a blender and pulse until the mixture is broken down but retains a slight rustic texture.
  5. Set aside approximately 1 cup of the puree for the final stir-in to maintain texture.
  6. Melt butter in a saucepan over medium heat; whisk in the flour and cook for 2 minutes until the roux smells nutty and looks pale gold.
  7. Slowly whisk in the chicken broth to avoid lumps.
  8. Stir in the blended chile mixture and cumin, then simmer on low for 15-20 minutes until the sauce thickens and becomes a deep, glossy green.
  9. Remove from heat and stir in the lime juice and salt.