Homemade Hatch Green Chile Sauce

There is something magical about Hatch green chile sauce; it is smoky, spicy, earthy, and full of New Mexico flavor, which can turn any dish into something to die for. Excuse me, this is practically a weekly affair for me – it takes no less effort to do so but will make the hardest of rocks melt. When I sometimes pour it over eggs, slather it on tacos, or even drizzle it over grilled chicken, this sauce becomes my secret weapon for flavor.

Here’s how you can whip up this bold and zesty sauce as simply as possible.

What is Hatch Green Chile Sauce?

Hatch green chile sauce is a thick, savory sauce made of roasted Hatch green chiles, an agroecological variety grown exclusively in Hatch, New Mexico. The colors of these chiles ordinarily evoke a subtly sweet, smoky flavor with moderate heat, contingent upon the environmental conditions under which they are grown.

The sauce is part of the furniture in the Southwestern kitchen. Typically, onions, garlic, and some broth would be blended with the sauce, which is then served as a smooth, spicy dressing on anything from enchiladas to burgers.

Ingredients

Here’s what you’ll need:

Vegetables & Chiles:

• 1 lb roasted Hatch green chiles (peeled, seeded, and chopped)
• 1 small yellow onion, chopped
• 3 cloves garlic, minced

Liquids & Fat:

• 2 tbsp olive oil or butter
• 1 ½ cups chicken broth (or veggie broth for a vegetarian version)

Seasonings:

• ½ tsp ground cumin
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper

How to Make Hatch Green Chile Sauce

1. Saute vegetables: Pour olive oil in a pan, medium flame, and sauté onions until soft, about 4 to 5 minutes. Add garlic and let cook for another minute.
2. Chiles And Spices: Add chopped hatch green chiles, salt, cumin, and pepper and stir. Combine everything and cook for 2 to 3 additional minutes.
3. Thus, broth: In pouring the chicken broth, let it simmer up. Let it bubble for around 10 minutes to let the flavors mingle.
4. Blend: Off flame, carefully mix the sauce with an immersion blender, or transfer to a blender for a thorough mix until smooth (or left slightly textured, if you’d like).
5. Adjust and serve, tasting and adding more salt or pepper and every other seasoning to taste. And that’s it-it’s done!

Storage Tips

• Fridge: 5 days in an air-tight jar or container
• Freezer: Freeze in small portions for 3 months. Simply thaw and reheat directly in the stove.

Serving Suggestions

Good over scrambled eggs or omelets. Pour over burritos or enchiladas. Good for tacos and nacho drizzle; goes on mac and cheese (no joke). Want creamy? Stir in a bit of cream or sour cream following the blending stage.

Pro Tips & Variations

• Want it creamy? Stir in a splash of cream or a bit of sour cream after blending.
• No Hatch chiles? Use Anaheim or poblano chiles, though the flavor won’t be the same.
• Add lime juice at the end for a fresh twist.
• Like it hotter? Keep the seeds in or add a serrano pepper.

FAQs

Is Hatch green chile sauce spicy?

It all depends on the chiles! Some Hatch chiles are mild; some are hot. You can control the heat using mild varieties or removing all the seeds.

What can I use instead of Hatch chiles?

Anaheim chiles are an acceptable substitute. Poblanos would work too, but they’re going to be earthier and not quite as hot.

Is this sauce gluten-free?

Sauce is gluten-free by nature, provided broth is gluten-free.

Can I make it vegan?

Absolutely. Just use vegetable broth and olive oil instead of butter.

Final Thoughts

If you’ve never made Hatch Green Chile sauce, do it now. It’s simple, it’s very bold, and it improves upon anything you put it on. Once you’ve tasted it, you’ll want to pour it on everything! Seriously, make a double batch.