New Mexico Hatch Green Chile Sauce Recipe
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.
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.
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.
Serving suggestion
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 (picture above) 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.
Serving suggestions
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. Then Remove the stems and seeds.
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.
If you’ve made this or any other recipe, leave a comment below. I love to hear from my readers.
New Mexico Hatch Green Chile Sauce Recipe
Hatch green chiles are broiled, peeled then cooked with onions and garlic in stock to make a delicious sauce.
Ingredients
- 5 hatch green chiles, rinsed and dried
- 2 tablespoons vegetable oil
- 4 ounces (113 grams) yellow onion, finely chopped
- 2 garlic cloves, peeled and grated
- 1 teaspoon all-purpose flour
- 1 cup (236 ml) vegetable stock
- 1/4 teaspoon salt
Instructions
- 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.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 150Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 2mgSodium 225mgCarbohydrates 18gFiber 2gSugar 8gProtein 4g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
Crockpot Mexican Shredded Chicken
49 Comments on “New Mexico Hatch Green Chile Sauce Recipe”
Fantastic sauce! My wonderful mother in law sends me 2 boxes of Hatch every year from Albuquerque (1 med, 1 x hot). I filled up my grill 6 times this morning roasting them. I made this sauce before freezing the roasted peppers. I used 2 large x hot and 4 med hot. This will be a great addition to the chile wrapped chicken breasts we are having for dinner tonight. Not sure if this is a thing but I always find the medium heat peppers peel easier than the x hot after roasting. Thanks for the recipe.
I’m so happy you love the recipe, thank you for the feedback. You’re so lucky to have a family source for your peppers.
Quality sauce. I added a few cracks if pink salt just to bring out a little more flavor. Otherwise it’s just the way it should be, simple to let the chilis be the star of the show.
I’m so glad you enjoyed the sauce and I agree, simple is best 🙂
Just gotten back from the Rez in New Mexico and got a lot of chilies. Made this sauce and added it to a white queso and threw some shredded chicken on some fries rest is favor town. Really good sauce
Wow, you know how to do it right. I think I’ll try this next time. Glad you enjoyed it.
I’ve got it on the stove cooking right now, and it smells sooooooo good!! I’m roasting some cauliflower steaks right now, and this sauce is destined for them!
Yum! Enjoy 🙂
Can you pressure can this?
Are you asking if this can be pressure cooked, or pressure canned? I have not tried either methods and I have had one reader have success with canning. I’m not sure about pressure cooking, but I don’t see why not. I hope this helps.
I make what we call heuro or white boy style smothered burritos
U take a large can of cream of chicken soup (don’t add water), add 1 pound of hot (my preference) young guns green chile and some diced purple onion
Slow simmer this mixture to marry the chile into the soup
Then use this sauce to smother your burrito
This can be shredded cooked roast beef or shredded cooked chicken breast meat
Then smother with sauce and cover with shredded cheese
Can be cheddar or my favorite Mexican cheese blend. I buy it already mixed and shredded in a bag
Then throw the plate in the oven or toaster oven until the cheese is totally melted
Have a additional warm flour tortilla with butter or honey or both on the side
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Thank you for sharing James
Really great green chili sauce! The perfect way to showcase a delicious pepper. I should have made a double batch because I’m just eating it by the spoonful.
I love to hear this 🙂 Thank you so much for the feedback.
Has anyone canned this using a water bath method? I have so many leftover roasted green chili from last year I’d love to make a big batch to can
A reader left a comment a couple of weeks ago stating they had great success canning this sauce. I hope this helps.
how can you have LEFTOVER green chile? it never lasts more than a day here.
we buy lots in the fall and i roast it on the grill. NONE of it makes it past the spring no matter how much we get.
I made this with about a cup of hatch chilies that are already jarred in the fresh section. It was delicious! My fave recipe because it’s so easy and I’m from Colorado! Am going to add some shredded chicken that I already had. Thanks!
Thank you for sharing your review and I love the addition of the shredded chicken.
How long will this last in the fridge, it says one week, but will it last longer?
You may be able to push to 10 days, but I would not go longer than that since there is nothing in the sauce to help with preservation. Freezing is always a good option too. I hope this helps and enjoy.
I bought a bunch of hatch peppers on clearance at my local grocery, whipped up a big batch of this sauce, and canned it for future use! After cleaning and roasting the peppers, I roughly chopped them using a food processor, they turned out great!
My USDA canning guide said to can regular chopped chili peppers at 15 pounds of pressure for 35 minutes, because the chopped peppers are thick. I just made the sauce into a similarly thick finished chili sauce, and canned it, which turned out perfectly. This is the first time I tried canning this recipe, so I have great hope (as a home canner) all will remain great when my last remaining jars are opened during the winter months for use.
Thank you for choosing my recipe and sharing the great info.
when you canned this did you include the flour or just made the sauce leaving the flour out? thanks
I did use the flour. After canning it had seperated, but was super easy to mix back into its delicious creamy state.
Good gosh! I just came back from my local H.E.B. & bought 12 Hatch Chiles and found this recipe by accident! Followed it to the T. Served this Hatch sauce on a fresh pressed hamburger patty topped with spicy pepper jack cheese! Taste so good I had to slap my momma!
Thank you for the best review (and making me chuckle).
Do you leave the seeds in the roasted chilies and just chop? No seeds are mentioned in your recipe or the comments.
In step 4 of the recipe it says: ‘After 15 minutes, remove the skins by wiping with paper towel. Remove the stem and seeds and chop.’
Thank you. I didn’t see seeds in the picture or video. My 80 yr. old eyes missed that part of #4
You’re so welcome Lois. Let me know if you have any more questions 🙂
A great, very detailed guide, I tried and succeeded, very delicious
Thank you so much for your positive feedback on my recipe, much appreciated.
I have been looking for a recipe for Hatch green chili sauce and your recipe seems to be the best one I have found. Will make this tonight. I grow New Mexico chilis and Big Jim’s and right now I have an abundance so sen though these aren’t Hatch they will be a good substitute.
Thank You
This is sauce is my most popular recipe right now. I’m envious of your abundance of chiles you have, enjoy 🙂
Enjoyed your recipe tips and guidance! May I change a bit of your recipe here? I use chicken broth and or chicken bouillon instead of vegetable broth. The tasteful effects are very prominent and enjoyable. I feel that vegetable broth brings a bit of blandness to the recipe. Forgive my honesty. I also use a fresh tomato at times for a slight different dynamic of taste. But most of all, I use pork meat or boiled chicken to complete this sauce. The sauce will be great on enchiladas or as a mix for pinto beans. PS, I live in NM where green or red chili is king (my opinion)! Thank you for your website!
Thank you so much for your feedback. I love that you made it your own and gave my readers some good tips.
so happy when hatch chili season rolls around. thanks for the great instructions. will definitely have to try this out.
Me to, thanks Linda
Great anytime for a Mexican flair love the sauce sounds wonderful I am going to have to make it !
Great, enjoy 🙂
Yum! I love hatch chiles and I am going to use this sauce on everything!
Thanks, it is good on so many dishes
My mom roasted New Mexico green chilis every year growing up and they were so good! Your recipe brings back alot of great memories and it looks delicious!
Do you have an estimate for how many ounces five green chiles would weigh? I would like to make a large batch.
I can’t really say how many ounces 5 chiles would be since they tend to be different sizes. You will have no problem if you double or quadruple the recipe. I hope this helps.
Yes please! We love hatch anything! This sauce has such amazing ingredients! YUM
Thank you so much
Wow great sauce eating very tasty really Love its to eat