This New Mexico Hatch Green Chile Sauce Recipe is so easy to make and it’s all because of these delicious chiles that a really flavorful sauce is produced.
Red and green chile sauces are a staple of Southwest cooking and everyone has their own recipe that they like to make and how they like it. The only question is, red or green? These sauces are made year-round using Anaheim green peppers and New Mexico red chiles, but when it’s hatch chile pepper season, it’s game on in the chile world.
What is a hatch chile?
Hatch chiles are considered premium green chile peppers and the first ever produced from the Hatch Valley of New Mexico. Hatch chiles come in mild and hot varieties. For this recipe, it’s your preference. Hatch chiles are mostly roasted and turned into a sauce or salsa.
What is hatch chile season?
Hatch chile season is a short one. It runs from the beginning of August to the end of September so you don’t have much time to enjoy the bounty of these delicious chile peppers.
Chiles are synonymous with the southwest and the New Mexico and since they are our neighbor to the right, their cuisine influence is heavy here in the Arizona desert. I served the sauce on Sonoran Shredded Beef Tacos that I made last week.
How to pick the best hatch chiles
Look for firm, smooth peppers with no dimples or blemishes and they should be bright green. They should be symmetrical in shape and have a weight to them in relation to their size. This shows they still have moisture and this equals flavor. To store, wrap in a paper towel and store in a sealed container in the fridge.
Use on your morning eggs, good on enchiladas, the shredded beef tacos I made last week or simply delicious for snacking with tortilla chips.
New Mexico Hatch Green Chile Sauce Recipe – Step by Step
Line up the hatch chiles on a baking sheet. Broil until the skins are charred all over.
Add the charred chiles to a bowl and cover with plastic wrap to steam for 15 minutes.
Use paper towel to wipe the charred skins from the peppers.
Chop the hatch chiles. Set aside.
Sauté chopped onions and garlic in oil until softened.
Stir in all-purpose flour and cook for 1 minute.
Whisk in vegetable stock.
Add the chopped chiles and salt. Simmer for 15 minutes until thickened.
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- 5 hatch green chiles, rinsed and dried
- 2 tablespoons vegetable oil
- 4 ounces yellow onion, finely chopped
- 2 garlic cloves, peeled and grated
- 1 teaspoon all-purpose flour
- 1 cup vegetable stock
- 1/4 teaspoon salt
- Preheat broiler.
- Spread the chiles on a baking sheet. Place under the broiler, about 5 inches from the heat and broil until the skins are charred. Turn the chiles and repeat.
- Remove the chiles and place them in a bowl. Cover with plastic wrap or a lid so they can steam for 15 minutes.
- After 15 minutes, remove the skins by wiping with paper towel. Remove the stem and seeds and chop.
- To a sauté pan, add vegetable oil. Add the onion and sauté until starts to soften. Add garlic, cook for 1 minute.
- Sprinkle in the flour, stir and cook for 1 minute.
- Add the stock while whisking to prevent lumps. Add the chopped chiles and salt.
- Bring to a boil and simmer for 15 minutes until thickened. Transfer to a bowl and allow to cool.
- Once cool, transfer to a container with a lid and refrigerate for up to 1 week.
Amount Per Serving:Calories: 93 Saturated Fat: 5g Sodium: 569mg Carbohydrates: 8g