hatch green chili sauce

★★★★★ 2 Reviews
KathleensKritters avatar
By Kathleen Evans
from 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
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
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How To Make hatch green chili sauce

  • 1
    To prepare the hatch chiles, place the chilies in a hot cast iron skillet.
  • 2
    Roasting until the skins have blackened, turning occasionally.
  • 3
    Place hot hatch chilies into a resealable bag. The steam will help remove the skin.
  • 4
    Remove the hatch chilies from the bag and peel off the skin.
  • 5
    Cut off the chili skin and remove seeds. Then dice chilies.
  • 6
    Preheat cast-iron skillet. Sauté veggies over med-high heat in butter.
  • 7
    Add all other ingredients, except bullion and water; stirring constantly.
  • 8
    Mix bouillon with water until dissolved.
  • 9
    Pour one cup water mixture into skillet.
  • 10
    Add flour to the remaining water mixture.
  • 11
    Blend until thick.
  • 12
    Slowly add to the skillet mixture.
  • 13
    Cook over medium heat until onions tender. May need to add a little more water. Taste for season-appropriateness. Allow cooling in skillet.
  • 14
    Transfer to a refrigerator container until needed. It will keep in fridge for one week.
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