Hojicha Green Tea Chile Sauce

Being Hispanic, Chile Verde sauce, aka Green Chile sauce, is in my blood and is always in my refrigerator. It’s actually very easy to make and should be a staple in your cooking repertoire because it is such a versatile condiment. Spoon it over eggs, grilled chicken, steak or fish. It also makes a great dipping sauce for chips or veggies.


The twist of tea in my recipe brings a basic Chile Verde sauce to another level. The nutty flavor and roasted aromas in Hojicha (or houjicha), a roasted Japanese green tea, melds perfectly with the roasted Anaheim and Poblano green chiles.

Hojicha Green Tea Chile Sauce

Ingredients:
  • 1 TBS Hojicha green tea
  • 1 1/2 cup chicken stock
  • 1/4 cup canola oil
  • 1 cup yellow onion, diced
  • 2-3 tsp garlic, minced
  • 1 TBS flour,
  • 2/3 cup Anaheim chiles, roasted, peeled & chopped
  • 2/3 cup Poblano chiles, roasted, peeled & chopped
  • 1 TBS Boulder Blues Tea-soning
  • salt & pepper
Preparation:
  1. Roast Anaheim and Poblano chiles, see how to roast chiles below.
  2. Bring chicken stock to a boil and let cool for 3 minutes. Add Hojicha green tea to the chicken stock and let steep for 3 minutes. Strain tea leaves and reserve stock.
  3. Heat oil in a medium saucepan over medium-high heat. Add onion and sauté until softened, about 3-4 minutes. Add garlic and sauté 2 more minutes. Stir in flour and cook mixture until flour turns golden brown, 3-4 minutes.
  4. Slowly stir in reserved tea stock and green chiles. Add Boulder Blues Tea-soning.
  5. Bring to a boil, reduce heat and simmer for about 15-20 minutes.
  6. Season with salt & pepper.
  7. Refrigerate for up to 7 days.
How to roast chiles:
  1. Oven: Preheat oven to 450 degrees. Place chiles on baking sheet and roast until skin darkens and bubbles, about 10-15 minutes. Flip sides and roast another 10 minutes. Remove from oven and cover immediately to allow the chiles to steam which will make it easier to remove the skin.
  2. Grill: Preheat grill to high. Place chiles on grill and cook until skin darkens and bubbles, about 10 minutes. Flip sides and grill another 10 minutes. Remove from grill and cover immediately to allow the chiles to steam which will make it easier to remove the skin.

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