Fire Roasted Hatch Green Chili Sauce

My Fire Roasted Hatch Green Chili Sauce is an all-purpose sauce, made from freshly roasted Hatch green chiles along with a little garlic and onion, that’s packed with a wonderful blend of fresh, spicy and smokey flavors making it perfect for smothering your enchiladas, burritos and eggs!

Spoon full of fire roasted hatch green chili sauce

Oh my goodness, doesn’t that just look amazingly delicious?

I love green chili….well everything! And the sauce is at the top of the list!

So this past weekend was Labor Day Weekend and for the first time in a long time we had no plans. Mr. Steve asked me if I wanted to go out of town, or go camping, have a BBQ…whatever, the choice was mine. I picked to stay home, in my happy place, and cook my ass off! Literally, I know y’all can go ahead and tell me, I am sick in the head. Why on earth would anyone want to stay home AND cook? Me! Both hands in the air; pick me, pick me!

It was fabulous. I made cookies, Rice Krispie treats, poppyseed chicken sandwiches, chicken enchiladas, pumpkin cheesecake bites, roasted green chilies, and of course this Fire Roasted Hatch Green Chili Sauce! I was back in my element. It wasn’t hurried or last minute; simply heaven!

Is It Fall Yet?

Every summer I look forward to the changing of seasons to Fall. Y’all know what I’m talking about; when the days just begin to get shorter and the mornings are cool.  You look up and you see the start of the colors changing in the leaves.  This is my most favorite time of year. BUT I also love it because around here, the air is filled with the aroma of fire roasted green chiles. So, if you’re ever lucky enough to come across some freshly roasted Hatch Green Chiles, buy as many as you can. Or if you find them fresh on sale buy a bunch and roast them yourself.

Obviously being born and raised in Arizona green chili sauce is practically in my blood. I’ve been making my own green chile enchilada sauce for years now and if I do say so myself it is soooo much better than the canned/jarred stuff.

Seriously. For starters, it tastes a million times better than anything you’ll find in the store.  Second, its cheaper. And lastly, its fresh. So what do you say? Let’s make some enchilada sauce and wow your family with killer enchiladas.  Or, make a huge breakfast burrito and smother it with this stuff.  Y’all can thank me later.

Skillet full of fire roasted hatch green chili sauce

Step 1

Roast you green chilies, place them in a sealed container for 5 minutes, de-seed and peel away skin.

Step 2

Cook onion and garlic; add in flour and seasonings.

Step 3

Add green chilies and simmer for 30 minutes.

Step 4

Enjoy.

If you make this recipe, let us know. Leave a comment, rate it, and don’t forget to take a picture and tag it #theycallmemamad on Instagram so we can see. I LOVE seeing what you come up with. Cheers, friends!

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Fire Roasted Hatch Green Chili Sauce

My Fire Roasted Hatch Green Chili Sauce is an all-purpose sauce, made from freshly roasted Hatch green chiles along with a little garlic and onion, that’s packed with a wonderful blend of fresh, spicy and smokey flavors making it perfect for smothering your enchiladas, burritos and eggs!

Ingredients

  • 2 tablespoons Vegetable oil or olive oil up to a 1/4 cup
  • 1/2 small Onion; diced
  • 1/4 cup minced garlic
  • 2 Tbsp Flour
  • 1/4 tsp Ground cumin
  • 1/4 tsp Black pepper
  • 1 cup Chicken or pork broth
  • 1 cup Roasted; peeled and seeded Hatch or other New Mexico Green Chile
  • 1/4 tsp Oregano
  • 1/2 tsp Salt

Instructions

  1. Heat the oil in a 1-2 qt saucepan over medium heat.
  2. Add onion and garlic, cover and cook over low heat for about 5 minutes to wilt the onions. Don’t let them brown.
  3. Raise heat to medium, stir in flour, cumin, and black pepper; Cook, stirring about 2 min.
  4. When the onion/flour mix just begins to color, remove from heat and add broth, stirring constantly to avoid lumps.
  5. Add the green chile and the rest of the ingredients.
  6. Return pan to heat, bring to a boil, cover and simmer over low heat another 30 min.
  7. The finished sauce should not be too thick; dilute with more broth or water if needed.
  8. You can puree it if it’s not smooth enough.

Recipe Notes

It will keep in the fridge for a week; heat before using.



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