Preheat your oven to 425°F (220°C). Place the green chiles on a baking sheet and roast them for 15–20 minutes until the skins blister and turn slightly blackened. Remove from the oven and transfer the chiles to a bowl, covering with plastic wrap for 10 minutes to steam—this will make peeling easier. Once cooled, peel, deseed, and roughly chop the chiles.

In a medium saucepan, heat the olive oil over medium heat. Add the chopped onions and sauté for 3–4 minutes until translucent. Stir in the garlic and cook for another minute, until fragrant. The smell of caramelizing onions and garlic will start filling your kitchen—this is the aroma that makes this sauce feel like home.

Add the roasted chiles to a blender along with the sautéed onions and garlic, cumin, smoked paprika, salt, black pepper, and chicken broth. Blend until smooth. The vibrant green color should pop, and the texture should be silky and pourable. Taste and adjust seasoning, adding lime juice or vinegar to brighten the flavor.

Pour the blended sauce back into the saucepan and simmer gently for 10–15 minutes, stirring occasionally. This helps meld the flavors together and slightly thickens the sauce. If it’s too thick, add a bit more broth. Taste one last time and adjust salt or acidity as needed.

Your New Mexico Green Chile Sauce is ready to enjoy! Pour over enchiladas, roasted chicken, eggs, tacos, or even roasted vegetables. For storage, allow it to cool completely and refrigerate in an airtight container for up to a week, or freeze for up to 3 months.