How to Make Hatch Green Chili Sauce

How to Make

Hatch Green Chili Sauce

Hatch Green Chili Sauce

Make your own chili Sauce! This is a classic New Mexican chili sauce made with green Hatch chilies.

Have you ever been to New Mexico? We vacationed there in March of 2016. It was so much fun, we went hiking and took this amazing gondola ride near Albuquerque called the Sandia Peak Tramway. We rented a car, stayed in Albuquerque, drove all over seeing the sights and ate at great restaurants. That's when we discovered Hatch chilies.

At every restaurant we were asked "red or green" because everyone has chili sauce with their meal. Even meals you might not expect to come with chili sauce. Each restaurant makes their own it seems and they all make them with the famous local Hatch chilies. We fell in love!

So when I found some at my local grocery store I was elated! I had to try this myself.

This is how it starts. First, I roast and peeled my fresh green chili peppers. You can find the details on how to do this in my post How to Roast and Peel Peppers.

Roasted Hatch Green Chilies

Roast and peeled Hatch Chili Peppers

I broiled them on a sheet pan lined with foil and then steamed them in a large plastic bag for 15 minutes. After they steamed I peeled off the outer charred skins and removed the stems and seeds.

These chilies can be pretty hot so be sure you remove the seeds.

After the chilies were prepared, I made what is essentially a light chicken gravy with flour, butter, chicken stock, salt, pepper, garlic and onion powder. Then I added my chilies. After they stewed for 15 minutes or so I let the mixture cool for a little while and then gave it all a nice whiz in the blender on the puree setting. The sauce was pretty thick so I added water to thin it out and then seasoned it with salt and pepper.

And Voila! There it was like magic! Beautiful rich spicy green chili sauce.

Hatch Green Chili Sauce

This green chili sauce is wonderful on so many things. Omelets, Eggs Benedict, Enchilada's, Chili Rellenos, Chimichanga's, Burritos, I could go on and on. Try it on my Green Chili Chicken Enchiladas!

Of course you can use this method with many other chilies as well so don't worry if you can't get any Hatch chili's. Try this with Anaheim, Poblano or any other chili that floats your boat.




How to Make

Hatch Green Chili Sauce


6-8 large chili's roasted and peeled

3-4 tablespoons butter

3 tablespoons flour

1 1/2 cups chicken stock

1 1/2 teaspoons garlic powder or 3 cloves minced

2 teaspoons onion powder or 1/4 of an onion minced

water as needed - I probably added about 1 cup in the blender

salt & pepper to taste


Heat a skillet and saute the garlic and onion if using fresh with a tablespoon of butter until they are translucent. Add 3 tablespoons of butter until melted and then add the flour stirring well with a whisk to combine and remove any lumps. Do not let it brown.

When the mixture is bubbly, add the 1 1/2 cups chicken stock and stir it in well with a whisk. Add the garlic and onion powder now if you didn't saute them from fresh. Continue to stir and bring the mixture to a low boil. It will begin to thicken as it boils. Add the roast and peeled chili peppers to the gravy and turn the heat down as soon as it begins to thicken up.

Let the sauce simmer for 10-15 minutes then set it off of the heat and let it cool down enough to pour into the blender and puree until smooth. Add water as needed to reach desired consistency. Add salt & pepper to taste.