Place chiles on a baking pan and drizzle with olive oil.
Roast the Hatch chiles until their skins blister.
Sauté onions and garlic until soft and fragrant.
Add skinned, seeded, and chopped chiles, broth, and spices.
Simmer until the sauce reaches the desired consistency.
Use an immersion blender to make it creamy!
Enjoy!
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