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.
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.
If you’re craving a burger, this hatch Chile sauce would be amazing on my Green Chile Cheeseburger (see below).
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. 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.