Hatch Green Chile Sauce
Our Hatch green chile sauce features roasted Hatch chiles combined with fresh onions and garlic mixed with a blend of spices! It’s the perfect topping for all your favorite Southwest-style dishes.
One of my absolute favorite recipes to make every fall is our roasted green chile sauce. It’s one of those recipes that we make a couple of times a year during Hatch green chile season.
I can only find fresh chiles for a couple of weeks each September, and I always buy plenty to make a few recipes. This chile sauce is one of them.
It’s by far one of the easiest and most flavorful Hatch green chile recipes that we’ve created. Not only is it versatile, but you can use it on all of your favorite Tex-Mex dishes.
We love it with chicken burritos, cheesy enchiladas, shredded beef tacos, grilled steak, scrambled eggs, even roasted potatoes.
John loves to make a big breakfast scramble and drizzle some over the top. It adds the perfect amount of heat!
Looking for other topping ideas? Try our pico de gallo, chipotle mayo, and homemade salsa recipes.
Here’s What You’ll Need
Hatch Green Chiles: The star of the sauce, providing a smoky, spicy flavor that makes this recipe unique.
Olive Oil: For roasting the chiles and sautéing the onions and garlic.
Onion and Garlic: These add depth and flavor.
Seasonings: Oregano, cumin, salt, and black pepper bring warmth and balance out the heat from the chiles.
Low-Sodium Chicken Broth: Helps to blend the ingredients together while adding a savory base to the sauce.
How to Roast Hatch Chile Peppers
There are several different ways to roast Hatch chiles. Some include broiling, grilling, turning them over an open flame, or baking them until they blister and blacken. We usually bake ours, but feel free to use your favorite method.
- Prepare the Chiles: Begin by washing and drying the Hatch green chiles to remove any dirt or excess moisture.
- Arrange for Roasting: Line a large baking sheet with aluminum foil and arrange the chiles in a single layer on the pan. Drizzle with 1 tablespoon of olive oil and toss to coat them evenly.
- Roast the Chiles: Place the baking sheet in an oven preheated to 425°F. Roast the chiles until their skins blister and darken.
How to Clean Roasted Hatch Chiles
- Steam and Peel: Remove the chiles from the oven and transfer them to a paper bag or a heat-safe container with a lid. Seal and let them sit until they’re cool enough to handle. This steaming process helps to loosen the skins.
- Clean and Chop: Once cooled, carefully peel off the skins, remove the stems, and discard the seeds. Sometimes it helps to hold the peppers under gently running water while peeling.
- Chop: Give the chiles a rough chop and set them aside.
Making the Sauce
- Cook the Onion and Garlic: Heat a medium saucepan over low-medium heat. Add the remaining olive oil and the diced onion. Cook, stirring occasionally, until the onion softens and turns translucent. Add the garlic and cook for an additional 30 seconds to 1 minute until it becomes fragrant.
- Add the Chiles: Stir in the chopped chiles, ensuring they are well combined with the onion and garlic mixture.
- Incorporate Broth and Spices: Pour in the chicken broth and add the oregano, cumin, salt, and black pepper. Stir everything together.
- Simmer the Sauce: Increase the heat to high and bring the mixture to a boil. Then, reduce the heat to a simmer and let it cook until the sauce thickens to your desired consistency, usually about 8-10 minutes.
- Serve: Remove the sauce from the heat. Serve as a topping or ingredient in your favorite dishes.
Where do Hatch chiles come from?
Hatch chiles come from the Hatch Valley region in New Mexico, known for its unique soil and climate that give these chiles their distinct flavor.
When is Hatch chile season?
Hatch chile season typically runs from early August through the end of September. Depending on your location in the U.S., it may be mid-late September before the chiles arrive in grocery stores.
How spicy are Hatch chiles?
Hatch chiles can vary in spiciness depending on the variety, ranging from mild to medium-hot. On the Scoville scale, they typically measure between 1,000 to 8,000 units, similar to a mild jalapeño. The heat level can also depend on growing conditions and how they are prepared.
Is this Hatch green chile sauce spicy?
It depends on the chile. Our sauce ranges from mild to quite spicy, depending on the specific chiles used. The heat level varies based on the variety of Hatch chiles and how they were grown, so you can adjust the spiciness by selecting milder or hotter chiles.
Storage
Store leftover sauce in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
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Ingredients
- 8 hatch green chiles
- 2 tablespoons olive oil, divided
- ¼ cup finely diced white onion
- 1 small garlic clove
- ⅔ cup low-sodium chicken broth
- ½ teaspoon dried oregano
- ½ teaspoon cumin
- ¼ teaspoon salt, or to taste
- ⅛ teaspoon ground black pepper, or to taste
Instructions
Roasting the Chiles
- Wash and dry the chiles thoroughly.8 hatch green chiles
- Line a baking sheet with aluminum foil and arrange the chiles in a single layer. Drizzle with 1 tablespoon of olive oil and toss to coat.
- Roast at 425°F until the skins blister and darken.
- Remove from the oven and place chiles in a paper bag or covered container to steam until cool.
- Once cooled, peel off the skins, remove stems, and roughly chop the chiles. Set aside.
Making the Sauce
- In a medium saucepan over low-medium heat, add the remaining olive oil and onion. Cook until the onion is soft and translucent.¼ cup finely diced white onion
- Stir in the garlic and cook for 30 seconds to 1 minute until fragrant.1 small garlic clove
- Add the chopped chiles, then pour in the broth and spices. Stir to combine.⅔ cup low-sodium chicken broth½ teaspoon dried oregano½ teaspoon cumin¼ teaspoon salt⅛ teaspoon ground black pepper
- Increase heat to high, bring to a boil, then reduce to a simmer. Cook, uncovered, for 8-10 minutes until the sauce thickens.
- Remove from heat and serve.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 tablespoons.
- See our nutrition disclaimer.
- If desired, use an immersion blender to blend the sauce into a creamy consistency.
- Ground coriander is a great substitute for cumin. It gives this sauce a mild, slightly floral flavor.
- If you’d rather not chop the chiles and onions, place them in a food processor and pulse briefly. Then add them to the saucepan all at once to saute.