New Mexico Cuisine Recipes

Hatch Green Chile Sauce

December 14, 2019
Hatch Green Chile Sauce

Christmas came early for me this year. The folks at the Hatch Chile Store were kind enough to send me some frozen Hatch Green Chiles. So, what to make? So many possibilities. I went basic – Hatch Green Chile Sauce. What you would use for New Mexico Green Enchiladas. But, that’s just a start. This New Mexico Green Chile sauce can be used for so much more. Add it to soups, pour it over the top of burritos or eggs or even over sautéed chicken breasts or pork chops. And there is so much more, use your imagination.

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Now ya’ll know how I feel about green chile. Use canned only as a last resort! If you can’t find frozen in your grocery store there is hope! You can get frozen, peeled and even chopped green chile via mail order from the Hatch Chile Store. Mine came double boxed in a styrofoam cooler and standard cardboard box so the chiles were still frozen when the mail carrier delivered them. My medium heat chiles came whole, but peeled, so to prepare them all I had to do was open the vacuum sealed plastic bag and seed them.

This sauce is pretty quick to prepare. The most time consuming thing is seeding the chiles. I like to do this while they are still a bit frozen. Your hands will get really cold but the seeds tend to stay clumped together which makes things go a great deal faster. Coat your hands with a bit of olive oil first (thank you Vanessa from Food in Books for this monumental tip) so that your hands won’t be super heated from the chile for the next 4 or 5 hours.

Make the Sauce

Once you have the chiles seeded, place them in a food processor with some water and puree them. Next, place the pureed mixture into a small saucepan. The amount of total liquid in this recipe is just a guideline. It all depends on how thick you like your sauce. I like mine THICK. So for 1 cup of chiles I used 1 cup of water. I added about 1/2 cup of the water when I pureed the chiles.

Over low heat add the rest of the water, salt, pepper, garlic and onion powder, cumin and dried oregano. Stir in a pinch of sugar. You need it to soften the taste a bit. Add in about 1 teaspoon of chicken flavored Better than Bouillon paste or, use chicken broth rather than water. This gives the sauce a fuller more rounded out flavor. I also prefer using garlic and onion powder rather than the real thing in this because the flavors distribute more evenly throughout the sauce. Heck, it’s easier too. If you want to mellow the flavors a bit stir in some sour cream or plain yogurt at the end. This addition is especially nice with chicken.

Now you have a basic sauce all ready for that left over turkey coming up. You’re Welcome.

Yield: 2 Cups

Hatch Green Chile Sauce

Hatch Green Chile Sauce

This basic New Mexico Green Chile sauce is the starting point for Green Enchiladas but it's also perfect for soups, burritos and anything else you want to add green chile flavor to.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1 cup Hatch Green Chile
  • 1 cup water
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • 1/2 tsp Chicken flavored Better than Bouillon paste
  • 1/4 tsp sugar
  • 2 tsp corn starch plus a bit of cold water
  • 1/2 cup sour cream (optional)


  1. Peel, stem and seed green chiles
  2. Place chiles and half the water into a blender or food processor and process until you have a fairly smooth mixture
  3. Place chiles in a non-reactive small to medium saucepan over low heat
  4. Add all the other ingredients except for the corn starch
  5. Heat gently until simmering. Stirring occasionally
  6. Add a bit of cold water to the corn starch in a small bowl and mix into a slurry
  7. Slowly add the cornstarch slurry to the chile and stir to combine.
  8. Allow mixture to come back to a low simmer for a few minutes to thicken.
  9. Optional, add in 1/2 cup sour cream or plain yogurt to mellow the flavors.


Substitute broth for the water if you prefer.

To mellow the flavor of this sauce a bit. Stir in a about 1/2 cup of sour cream or plain yogurt at the end.

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  • Steve murtha August 25, 2020 at 8:44 am

    How long will the green chile sauce last in the fridge, and I presume it will freeze pretty darn good? Thanks!

    • August 25, 2020 at 12:08 pm

      I keep it in the fridge for up to 5 days. You are right, it freezes just fine.

  • Stan December 16, 2019 at 8:04 am

    I have a green chile sauce recipe that I really like – from “Southwest – the Beautiful Cookbook” but I’m going to add your ideas to it and see what happens.

    • December 16, 2019 at 8:38 am

      Let me know your results.

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