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
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)
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.