Real Recipes From Real Home Cooks ®

hatch green chili sauce

(2 ratings)
Blue Ribbon Recipe by
Kathleen Evans
Avondale, AZ

Hatch green chilies are from New Mexico and add flavor with spice. The darker green, toward red, the hotter.

Blue Ribbon Recipe

There is nothing like hatch green chilies. Roasted, skinned, and transformed into a sauce these are irresistible. The sauce is bright with flavor. It has just the right amount of spice and savoriness. Pour over your favorite taco, to turn Taco Tuesday into something special.

— The Test Kitchen @kitchencrew
(2 ratings)
prep time 1 Hr
cook time 1 Hr
method Stove Top

Ingredients For hatch green chili sauce

  • 10
    chopped hatch green chilies (cleaned of outer skins and most seeds)
  • 1
    yellow onion, chopped
  • 1 clove
    garlic, finely chopped
  • 1 stick
    real butter
  • 1 Tbsp
    Worcestershire sauce
  • 1/2 tsp
    ground ginger
  • 1/2 tsp
    coarse salt
  • 1/4 tsp
    white pepper
  • 2 tsp
    cilantro (crushed)
  • 2
    chicken bouillon cubes
  • 2 Tbsp
    all-purpose flour
  • 2 c
    boiling water

How To Make hatch green chili sauce

  • Hatch chilies in a cast iron skillet.
    To prepare the hatch chiles, place the chilies in a hot cast iron skillet.
  • Roasting the hatch chilies.
    Roasting until the skins have blackened, turning occasionally.
  • Roasted chilies in a resealable bag.
    Place hot hatch chilies into a resealable bag. The steam will help remove the skin.
  • Removing skins from the chilies.
    Remove the hatch chilies from the bag and peel off the skin.
  • Removing seeds from the chilies.
    Cut off the chili skin and remove seeds. Then dice chilies.
  • Sauteeing onions and hatch chilies in a pan.
    Preheat cast-iron skillet. Sauté veggies over med-high heat in butter.
  • Spices added to the skillet.
    Add all other ingredients, except bullion and water; stirring constantly.
  • Stirring bouillon and water together.
    Mix bouillon with water until dissolved.
  • Bouillon added to the skillet.
    Pour one cup water mixture into skillet.
  • Adding flour to remaining water.
    Add flour to the remaining water mixture.
  • Mixing until thick.
    Blend until thick.
  • Pouring slurry into the skillet.
    Slowly add to the skillet mixture.
  • Stirring and reducing the sauce.
    Cook over medium heat until onions tender. May need to add a little more water. Taste for season-appropriateness. Allow cooling in skillet.
  • Hatch chile sauce in a resealable container.
    Transfer to a refrigerator container until needed. It will keep in fridge for one week.