Hatch Green Chili Sauce

Kathleen Evans


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


★★★★★ 1 vote

1 Hr
1 Hr


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  • 10
    chopped hatch green chilies (cleaned of outer skins and most seeds)
  • 1
    chopped yellow onion
  • 1
    finely chopped whole clove garlic
  • 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
  • 2 c
    boiling water

How to Make Hatch Green Chili Sauce


  1. Preheat cast-iron skillet. Sauté veggies over med-high heat in butter, add all other ingredients, except bullion and water, stirring constantly. Mix bullion with water until dissolved, pour one cup water mixture into skillet; add flour to remaining water mixture (blend) until thick. Slowly add to skillet mixture until preferred consistency. Cook over medium heat until onions tender. May need to add little more water. Taste for season-appropriateness. Allow cooling in skillet; transfer to refrigerator container until needed. Will keep in fridge for one week.

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About Hatch Green Chili Sauce

Course/Dish: Salsas, Chili
Dietary Needs: Vegetarian

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