• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
I'm Bored, Let's Go...
  • COOK SOMETHING
    • Plant Based
    • Main Dishes (not Plant Based)
      • Beef, Lamb, Pork
      • Chicken & Turkey
      • Fish, Shellfish
      • Pasta, Pizza
    • Appetizers/Snacks
    • Soups/Stews
    • Side Dishes
    • Salads
    • Sauces & Salad Dressings
    • Breakfast
    • Desserts, Baked Goods
  • DRINK SOMETHING
    • Martini Madness
    • Other Cocktails
    • Non-Alcoholic Drinks
  • DO SOMETHING
    • Decorate
  • About

Hatch Green Chile Sauce

by Judy

Jump to Recipe·Print Recipe

It’s that time of year…Hatch green chile season!  First recipe I’m making with my freshly roasted chile is a batch of Hatch Green Chile Sauce.  It’s great on burritos, enchiladas, quesadillas and so much more!

On and  off for the past 30 years I’ve ordered boxes of New Mexican Hatch green chiles. I like to roast them on the BBQ and keep them in the freezer for use throughout the year.  It’s been a few years since my last roasting so I ordered a couple boxes this year and have been roasting away! Not that much of a fun task with temperatures here in Arizona this week of 110°+ but worth it in the end!

Fire up the grill nice and hot, toss the chiles on and let them blacken all over…

Once they’re nicely charred, I take them off the grill and pile them in a large pan and cover with a damp cloth and let them steam a bit.  Then I let them cool off and freeze in ziplock bags.  When ready to use, just take out however many chiles you want, defrost, peel, seed and enjoy! One of my fovorites… this Chile Cheese Casserole, a total splurge but totally worth it!

Hatch Green Chile Sauce is so simple to make, just chop up some roasted chiles, onions, garlic, and simmer with some broth and spices. It’s so good on many different Mexican dishes.  Make extra and freeze it for future use!

Print

Hatch Green Chile Sauce

Print Recipe
Pin Recipe

  • Author: I'm Bored, Let's Go

Ingredients

Scale

1 C. chopped Hatch green chile

1/2 onion, chopped

2 cloves garlic,  chopped

2 Tbls. olive oil

2. Tbls.  flour

1/2 tsp. oregano

1/2 tsp. cumin

1/2 tsp. salt

1/4 tsp. pepper

1 1/2 C. broth (vegetable or chicken)

Instructions

In medium saucepan, add olive oil, onions and garlic. Heat over medium/low and sauté onions and garlic until they start to soften but not brown.

Sprinkle the flour and spices over onions.  Raise heat, stir and cook a minute, then whisk in the broth,  bring to a boil.

Reduce heat, add chopped green chiles, cover and simmer 30 minutes.

Use in your favorite recipes or freeze for future use.

Did you make this recipe?

Tag @imboredletsgo on Instagram

Please Share!

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to email a link to a friend (Opens in new window)
  • Click to print (Opens in new window)

Related

Filed Under: Sauces & Salad Dressings, Cook Something, Plant Based, Plant-Based/Vegan/Vegetarian Tagged With: Hatch Chile, Mexican, New Mexico, plant based, vegan, vegetarian

Previous Post: « Super Simple Quinoa Salad
Next Post: Kung Pao Soy Curls »

Primary Sidebar

Connect With Me

  • Facebook
  • Instagram
  • Pinterest

Get new recipes direct to your inbox

Footer

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Categories

As an Amazon Associate I earn from qualifying purchases. Copyright © 2025 ·