Description
This vibrant New Mexico Hatch Green Chile Sauce offers a smoky, spicy flavor perfect for elevating a wide variety of dishes. Made with charred Hatch green chiles, sautéed onions and garlic, and a touch of flour for thickness, this sauce is simmered to perfection and delivers a rich, savory punch that captures the essence of southwestern cuisine.
Ingredients
Vegetables
- 5 Hatch green chiles (to yield approximately 1 cup when chopped), rinsed and dried
- ¾ cup (113 grams) yellow onion, finely chopped
- 2 garlic cloves, peeled and grated
Other Ingredients
- 2 tablespoons vegetable oil
- 1 teaspoon all-purpose flour
- 1 cup (236 ml) vegetable stock
- ¼ teaspoon salt
Instructions
- Preheat Broiler: Set your oven broiler to high and position a baking sheet about 5 inches from the heat source, ready for charring the chiles.
- Broil the Chiles: Arrange the rinsed and dried Hatch green chiles in a single layer on the baking sheet. Place under the broiler and cook until the skins are charred on one side, then turn and char the other side, ensuring an even blackened skin.
- Steam the Chiles: Remove the charred chiles from the oven and immediately place them in a bowl. Cover the bowl tightly with plastic wrap or a lid to trap the steam and let them soften and cool for 15 minutes.
- Peel and Chop: After steaming, gently rub the chiles with a paper towel to remove the charred skins. Cut off the stems, remove seeds, and finely chop the flesh to yield roughly one cup of chile pieces.
- Sauté Aromatics: Heat the vegetable oil in a sauté pan over medium heat. Add the finely chopped onion and cook until it begins to soften, about 3 to 5 minutes. Add the grated garlic and cook for an additional minute to release its aroma.
- Thicken the Base: Sprinkle the all-purpose flour over the sautéed onions and garlic, stirring constantly for about 1 minute to cook the flour and avoid any raw taste.
- Add Stock and Chiles: Gradually pour in the vegetable stock while whisking continuously to prevent lumps. Stir in the chopped Hatch green chiles and add the salt.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for 15 minutes until the sauce thickens and flavors meld beautifully.
- Cool and Store: Remove the sauce from heat and transfer it to a bowl to cool. Taste and adjust seasoning by adding more salt if desired. Once cooled, store in an airtight container in the refrigerator for up to one week.
Notes
- For a milder sauce, remove more seeds from the chiles.
- If Hatch green chiles are unavailable, Anaheim or poblano peppers can be used as a substitute, though the flavor will differ slightly.
- Be sure to monitor the chiles closely under the broiler to avoid burning beyond the desired char level.
- This sauce pairs beautifully with eggs, grilled meats, tacos, and enchiladas.
- For longer storage, freeze the sauce in small portions for up to 3 months.
