Ingredients:

  • 1 lb fresh Hatch or Anaheim chiles, stems removed
  • 4 cloves garlic, unpeeled
  • 2 tbsp neutral oil
  • 1/2 cup chicken or vegetable broth
  • 1 tbsp fresh lime juice
  • 1/2 tsp kosher salt
  • 1/4 tsp ground cumin

Instructions:

  1. Toss the chiles and unpeeled garlic cloves in neutral oil.
  2. Place under a broiler or over a hot grill. Turn occasionally until the skins are blistered and blackened in spots.
  3. Immediately transfer hot peppers to a bowl and cover with plastic wrap or place in a paper bag for 10 minutes to steam.
  4. Rub off the charred skins and discard them. Squeeze the roasted garlic out of its skin.
  5. Place the peeled chiles, garlic, broth, lime juice, salt, and cumin into a high-speed blender or food processor.
  6. Process on high until the sauce is smooth and the color is a consistent, vibrant green.
  7. Pour the puree into a saucepan over medium heat.
  8. Simmer for 5–8 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
  9. Remove from heat once it reaches a velvety consistency.