This Hatch Chile Green Sauce is only the start of it for me when it comes to hatch valle chili season! My jam is this sauce recipe for dripping spoonfuls over tostadas, potato tacos, and to make the best spicy chicken burritos. This sauce only takes 15 minutes and five-ingredients to make.
Let’s get our seasonal and tasty green sauce on!
Why You Should Try This Recipe
The salsa recipe doesn’t require a stove top or roasting any chiles which saves you time and even though it’s not roasted, it still packs the unique green chile flavor! And, like other fresh peppers that have a thick skin, hatch chili also does but with this recipe, you won’t need to prep and peel anything.
Working with tomatillos instead? Try our Easy Tomatillo Sauce.
Ingredients
Grocery Quick List: hatch chile, water, onion, garlic, salt.
Ingredient Notes / Variations
Hatch Chile – seasonal good tings! Where I’m from in Cali, we get the peppers at the end of August and through weeks 3-4 of September. They’re often sold in pre weighed packaging or select your own.
Cooking from green chili strips or diced? Try our green chile queso fundido recipe (it has red bell pepper in it too).
Water – using tap water is fine for boiling. The water for boiling chiles should be tap cold or room temperature and brought to a boil together. In addition to the water used in boiling, you’ll need a cup of purified to add to the blender to make the sauce.
Onion – white onion, brown onion as backup. I always use fresh onion when making this sauce for maximum natural flavor. It’s what you deserve!
Garlic – 2 garlic cloves are standard, but if you like a light garlic taste, stick to 1 clove.
Salt – ½ tsp salt is enough for this recipe size. Use sea salt or kosher salt.
Additional seasonings – Mexican oregano, cilantro (fresh or dried), ground cumin, and dried epazote, are also seasonings for added depth to green sauce depending on dish.
Step-By-Step Instructions
To Make Green Chili Sauce
Wash peppers well, removing all debris and stems.
Place peppers whole, or cut in quarters in a small boiling pot with 2 cups of water (cutting peppers down helps keep them in a small pot vs having to use a big pot).
Boil on medium heat to cook until tender.
A printer-friendly recipe card with instructions is available at the bottom of this post.
Remove all boiled pepper only and place in blender along with all other ingredients and 1 fresh cup of water.
Time to blend for one-minute until smooth but still thick for rich green sauce.
Ways To Spice It Up or add Herbs
The spice level is usually medium heat but it’s all up to the chile!
I’ve listed these first. They will keep your salsa spicy, and still green in color. Add any of your favorite stocked fresh peppers: jalapeno, serrano, cilantro, thai green chile, oregano (fresh or dried is ok).
- Dried chiles: and their skin change in color, (ie: chile de arbol, thai chili, cascabel, guajillo, nuevo mexico, pasilla, etc.)
- Keep this in mind: depending on the color of dried pepper you choose to add, your salsas initial green color will change. This is your heads up!
Tip: Whether you roast or not doesn’t always determine whether the pepper will be spicy. When you cut it, you should taste test it incase it’s already spicy enough for your salsa.
Foods To Eat with Green Sauce
Green chili sauce is great with lots of meals whether, breakfast, lunch, or dinner. It taste especially delicious warm!
Erika’s Favorite:
Use the sauce for filling homemade spicy chicken burritos and yellow rice side. Breakfast tacos with soft flour tortillas, or a breakfast bowl with warm scrambled eggs and naturally salty bacon. It’s just so comforting warmed, and yes, it’s going to be the best hatch green sauce you ever had. 🙂
Ways To Flip Leftover [Green Sauce]
This batch of chile is the perfect size to get through in a week. If you find yourself with extra spoonfuls, here’s a few of my suggestions/ideas to make:
- Sopitos from ground beef and green sauce
- Chile con queso [over tater tots or totopo chips]
- Mixed into creamy dressing for spicy kick to fresh salads
- Spread onto bread with classic egg salad
- Spread onto wraps, as a sauce with falafel
- Spread on pizza bianca
- Make saucy green breakfast potatoes
Pro Tips / Receta Notes
Recipe yield: 2 cups green sauce.
Storage: Use this hatch chili within seven days for the best flavor. Allow to completely cool at room temperature before storing food in the refrigerator.
Freezing: This sauce can be frozen and used within 6-9 months for best flavor.
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Hatch Chile Sauce Recipe
DESCRIPTION
Equipment
- Knife
- Small boiling pot
- Blender
- Spoon
- Two-cup storage
Ingredients
- 4 whole hatch chiles whole if large enough pot or cut into quarters.
- 2 cloves Garlic
- 1/4 cup Onion
- 2 cups Water one cup for boiling, 1 cup for blending green sauce
- 1/2 tso Sea salt
Instructions
- Important Notice: Always well ventilate your area before boiling chilis.
- Prep fresh hatch peppers by washing and removing stems. Place in pot and add two cups of water. – I only use enough water, so they are about ¾ of the way in.
- Turn stove on to medium heat, cover pot with lid, and let boil for 12 minutes (15 minutes if uncovered). – Set a timer as a reminder.
- Once cooked, let sit for 5 minutes.
- Using a utensil, place all peppers in a blender; do not transfer the boiled water.
- Add fresh water, onion, garlic, and salt and blend for 30-45 seconds.
- Transfer sauce from blender cup into sauce storage. The sauce will be smooth and easily come out of the cup.
Notes
- Recipe yield: 2 cups green sauce.
- Storage: Use this hatch chili within seven days for the best flavor. Allow to completely cool at room temperature before storing food in the refrigerator. This sauce can be frozen.
- For tangy taste, squeeze the juice of half a lime and stir it in.
- Sauce Texture Tip: Straining is not necessary. If using a standard blender, the seeds will be unnoticeable after this blend time. If you want an even smoother sauce, blend for 30 seconds longer.
- This is a Hatch Chili Sauce Recipe. It is not a chunky, or a guiso. It is meant to be a thin tasty hatch sauce to enjoy spooned with foods and can be stored to freeze. Gracias con todo el amor.
See the full Green Chile Sauce and more on Hatch Chile Recipes on LatinasQueComen.com/recipes for all the tips, and recommendations for delicious meals!
Nutrition
Equipment
- Bowl
- Knife
- Vegetable Peeler
- Large Spoon
- Blender
- Strainer (optional)
If you Loved this Salsa Recipe…
Try these too! They were made with the same amount of love.
- Homemade Salsa Verde Recipe
- Dried chili Salsa Macha Recipe
- Creamy Avocado Salsa