Roasted Hatch Green Chile Sauce 2 Recipe

Let me take you on a spicy culinary adventure with my favorite Hatch green chile sauce—you won’t believe how something so simple can elevate your meals to a whole new level!

Hatch Green Chile Sauce 2 adds robust flavor to any meal. The smoky, deep flavor of roasted Hatch chiles, mixed with the aromatic cumin and oregano, gives this sauce its amazing flavor.

Add in some fresh lime juice and garlic, and you’ve got a flavor-packed sauce that can do just about anything.

Ingredients

• Hatch Green Chiles: Rich in vitamin C and capsaicin; adds spicy, smoky flavor.
• Olive Oil: Contains healthy monounsaturated fats; enhances smooth texture.
• Onion: Provides fiber and antioxidants; lends a natural sweetness.
• Garlic: Offers allicin and selenium; adds pungent, robust taste.
• Lime Juice: High in vitamin C; delivers tangy, refreshing zest.
• Cilantro: Source of vitamins A, C; gives fresh, aromatic note.

Ingredient Quantities

• 1 lb Hatch green chiles
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 cup vegetable or chicken broth
• Salt and pepper to taste
• Juice of 1 lime
• 1 tablespoon fresh cilantro, chopped (optional)

How to Make this

1. Set your oven to 425°F (220°C) to warm up while you prepare your ingredients. Then take a baking sheet and cover it with aluminum foil, which will help with cleanup later.

2. Put the prepared baking sheet in the oven. On the sheet, place the Hatch green chiles. Roast them for about 20-25 minutes, turning occasionally, until the skins are blistered and charred.

3. Take the chiles out of the oven and put them in a bowl. Wrap the bowl well with plastic wrap or cover it with a lid, and let the chiles steam for 10-15 minutes.

4. Once steamed, take off the skins of the chiles, cut off the stems, remove the seeds, and roughly chop the flesh.

5. In a large saucepan, over medium heat, heat the olive oil. Add the chopped onion and, for about 5 minutes, cook it until soft and translucent.

6. Add the minced garlic, cumin, and oregano and stir to combine. Cook for 1–2 more minutes, until the garlic is fragrant.

7. In a saucepan, add the chiles, chopped, and cook them with the following: another 2-3 minutes. Stir occasionally.

8. Add the vegetable or chicken broth, and simmer for about 10 minutes so the flavors can meld.

9. An immersion blender is the best way to puree the sauce until smooth. If you don’t have an immersion blender, you can use a regular blender—carefully and in batches—to puree the mixture.

10. Add salt and pepper as needed to the sauce. Stir in the lime juice and add fresh cilantro if you want. Serve warm, or store in an airtight container in the refrigerator for up to a week.

Equipment Needed

1. Oven
2. Baking sheet
3. Aluminum foil
4. Tongs
5. Bowl
6. Plastic wrap or lid
7. Knife
8. Cutting board
9. Large saucepan
10. Wooden spoon or spatula
11. Immersion blender or regular blender
12. Measuring spoons
13. Airtight container

FAQ

• Can I use canned chiles instead of fresh Hatch green chiles?Indeed, if fresh Hatch chiles are not available, using canned green chiles is a possibility; however, the flavor will be somewhat different.
• How can I make the sauce spicier?For an extra kick, tuck in the seeds from the chiles or a small jalapeño or serrano pepper when you roast the tomatoes.
• Is there a substitute for olive oil?Any neutral oil, like avocado or sunflower oil, can stand in for olive oil.
• Can I freeze the sauce?This sauce can be frozen and stored in an airtight container for up to three months.
• How long does the sauce last in the fridge?Keep in the fridge for not longer than one week in a sealed, airtight container.
• What dishes complement this sauce?It goes perfectly with tacos, grilled meats, eggs, or as a sauce on top of enchiladas and burritos.
• Can I omit cilantro?Cilantro is optional. You can leave it out if you prefer.

Roasted Hatch Green Chile Sauce 2 Recipe Substitutions and Variations

You can use either Anaheim or poblano peppers instead of Hatch green chiles; they will give you a similar flavor.
You can use canola oil or avocado oil instead of olive oil.
In the absence of a medium onion, substitute with 3-4 shallots or 1 bunch of green onions (scallions).
You can substitute ground cumin with 1 teaspoon of coriander or 1/2 teaspoon of curry powder.
If fresh cilantro is not obtainable, then you may use fresh parsley, or if you prefer, omit this ingredient altogether.

Pro Tips

1. Roasting Tip For an extra smoky flavor, consider roasting the Hatch green chiles on an outdoor grill instead of the oven. This will give them a deeper, charred taste.

2. Peeling Chiles After steaming, use a paper towel to gently rub off the skins of the chiles. This can be more effective and less messy than using your fingers alone.

3. Enhancing Flavor For an extra kick, add a pinch of cayenne pepper or smoked paprika when you add the cumin and oregano. This will enhance the depth of flavor in the final dish.

4. Blending Safety If using a regular blender, allow the mixture to cool slightly before blending to avoid steam pressure building up in the jar. Blend in small batches to prevent accidents.

5. Storing Leftovers For easy storage and use, freeze leftover sauce in ice cube trays. Once frozen, transfer the cubes to a freezer bag. This allows you to conveniently use small portions as needed.