Basic Hatch Green Chile Sauce
This Basic Hatch Green Chile Sauce is a bold, savory staple in Southwestern cooking. Featuring roasted Hatch chiles blended into a smooth, flavorful sauce, it’s perfect for pouring over enchiladas, tamales, grilled meats, or simply scooping up with a tortilla. It’s a small-batch sauce packed with fresh roasted flavor!
Why You’ll Love This Recipe
It brings authentic New Mexico flavor to any dish.
Simple, pantry-friendly ingredients make it easy and quick to whip up.
You can customize the heat level — mild, medium, or hot depending on the chiles you choose.
It’s freezer-friendly, so you can always have a stash ready.
It’s super versatile — a sauce, a dip, or even a soup starter!
Key Ingredients
Lard or bacon fat: For rich, smoky flavor as the cooking base.
Flour: Creates a light roux that thickens the sauce.
Chicken broth: Adds depth and savory body to the sauce.
Roasted Hatch green chiles: The star ingredient — smoky, earthy, and spicy!
Onion and garlic: Aromatics that build flavor.
Cumin and salt: Simple seasoning to enhance the chile taste.
Basic Hatch Green Chile Sauce
Ingredients
1 tablespoon lard or bacon fat
1/2 medium onion, finely chopped
2 tablespoons all-purpose flour
1 1/2 cups chicken broth (preferably low-sodium)
1 1/2 cups roasted, peeled, and chopped Hatch green chiles (choose mild, medium, or hot based on your spice preference)
1 garlic clove, minced
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon ground cumin
Optional: Black pepper or a splash of lime juice for extra depth
Instructions
Sauté the Onion:
In a medium saucepan, melt the lard or bacon fat over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
Make the Roux:
Sprinkle the flour over the onions and stir continuously for about 1–2 minutes, until the mixture is lightly golden and smells slightly nutty. This helps thicken the sauce.
Add Broth and Chiles:
Gradually pour in the chicken broth, stirring constantly to break up any lumps. Once smooth, stir in the chopped Hatch green chiles and minced garlic.
Season and Simmer:
Add salt and a dash of cumin. Bring the sauce to a gentle simmer and cook for 10–15 minutes, stirring occasionally, until slightly thickened and fragrant.
Adjust & Serve:
Taste and adjust seasoning if needed. Use immediately over your favorite dishes or let it cool and freeze for later use!
Storage
Refrigerator: Store cooled sauce in an airtight container for up to 5 days.
Freezer: Freeze in portions (ice cube trays work great!) for up to 3 months. Thaw and reheat gently on the stove.
Delicious Ways to Use Hatch Green Chile Sauce
Smother over tamales, enchiladas, or burritos.
Drizzle over grilled chicken, pork, or steak.
Stir a spoonful into scrambled eggs or deviled egg mixture.
Mix into creamy corn casseroles for a spicy twist.
Use as a dip for tortilla chips or fresh bread.
Notes for Hatch Green Chile Sauce
Use Freshly Roasted Hatch Chiles:
Roasting your own Hatch chiles brings out a smoky, slightly sweet flavor that’s much richer than canned options. If using canned or frozen, drain well to avoid watering down the sauce.
Choosing the Right Heat Level:
Hatch chiles come in mild, medium, and hot varieties. Choose according to your spice tolerance, or mix different heats for a balanced, complex flavor.
Don’t Skip the Roux:
Cooking the flour into the fat (lard or bacon grease) is essential for thickening the sauce smoothly without lumps. Stir constantly during this step.
Sauté the Onion Properly:
Make sure the onion is soft and translucent before adding flour. This releases its sweetness and prevents raw onion flavor from lingering in the sauce.
Flavor Boosters:
A pinch of Mexican oregano, coriander, or a splash of lime juice at the end can enhance the flavor even more if you like.
Blending Option:
For a smoother sauce, you can blend the finished sauce using an immersion blender or traditional blender after simmering.
Simmer Gently:
Keep the sauce at a gentle simmer (not a hard boil) once you add the broth and chiles to preserve the fresh chile flavor and prevent over-thickening.
Batch Cooking:
This sauce freezes beautifully! Consider doubling the recipe to always have some on hand for quick meals.
Freezing Tip:
Freeze in smaller portions like ice cube trays or small bags for easy reheating when needed.
Multi-Purpose:
Not just for enchiladas — it’s amazing over scrambled eggs, grilled meats, baked potatoes, roasted vegetables, and even stirred into soups.
Nutrition Information
(Approximate, per 2-tablespoon serving)
Calories: 45 | Protein: 1g | Fat: 3g | Carbs: 4g | Fiber: 1g | Sugar: 1g | Sodium: 160mg
Frequently Asked Questions:
Can I use canned green chiles instead of fresh Hatch chiles?
Yes, but fresh roasted Hatch chiles have a more authentic, smoky flavor. Look for frozen Hatch chiles if available.
How spicy is this sauce?
It depends on the Hatch chiles you use — mild, medium, or hot. You can blend different levels to control the heat.
Can I make this gluten-free?
Yes! Use gluten-free flour or cornstarch instead of all-purpose flour.
What if I don’t have lard or bacon fat?
You can substitute butter or a neutral oil like canola or avocado oil.
Is this sauce thick or runny?
It’s medium-thick — enough to coat foods nicely without being overly heavy. You can adjust thickness by simmering a little longer if needed.
How do I roast fresh Hatch green chiles?
Broil them on a baking sheet, turning occasionally, until the skin blisters and blackens. Then peel off the skins once cooled.
Can I double this recipe?
Absolutely! It’s great for freezing, so making a bigger batch is highly recommended.
Should I blend the sauce smooth?
Optional — if you want a silky texture, blend it after simmering. Otherwise, leave it chunky for a rustic feel.
How can I thicken the sauce if it’s too thin?
Simmer uncovered for a few extra minutes, stirring often, until it thickens to your liking.
Can I make it dairy-free?
Yes, as long as you don’t add any optional cream or cheese and use oil instead of butter.