This sauce is commonly used to smother burritos, tacos, and enchiladas (where green chile is already in the enchiladas, but the sauce is poured over the top for additional flavor). The sauce uses previously roasted and peeled green chiles.

In skillet, heat 1 to 2 tablespoons olive oil. Saute the following:

1 minced garlic clove
1 small onion, diced

When the onions are soft, add
1 small fresh roma tomato, diced (if you’re using canned tomatoes do not saute merely add at the end)

Heat until tomatoes have softened.

Add six to eight roasted, peeled and diced green chiles and ½ cup to ¾ cup chicken stock. (Note: If you do not have roasted chiles, you need to sautee the fresh chiles with the onions!)

Simmer on low heat for five to ten minutes so that the flavors merge. Serve on top of your favorite recipes!

Can also be served as a salsa. Can be eaten as a side dish lightly smothered with monterey jack cheese.

Look here for instructions on how to roast and freeze green chiles.