Ask anyone who has ever lived in the warm and sunny state of New Mexico what they love the most… and I'll bet they'll say the same thing..... Vegan Hatch Green Chile Sauce!
I know, how can something so silly as a pepper plant drive the madness that happens every fall as literally thousands of folks scramble to get their chile fix for the year?
Probably because these are not ordinary pepper plants, these are Sandias, Big Jims, and Joe E Parkers.
These are Hatch Green Chiles!
And there's nothing like them anywhere else in the world.
And just so we're clear....those long green peppers you see in the store? Those are probably Anaheims....not the same. They're the same family of pepper, but a different variety that's Californian grown. Nothing against California Chiles, or even Colorado Chiles, but they're not Hatch.
Hatch, New Mexico is a little town of about 1600 people in southern New Mexico and there's just something magical about their soil, or all that sun, or something that gives their chiles such a unique flavor.
Comparing Hatch Green Chile to any other pepper, especially those little cans of 'green chiles' you see in the grocery store is like comparing a 'greenhouse' tomato to a freshly picked, right off the vine, fresh from your garden, juice running down your chin - tomato.
There's just NO comparison.
I used to drive down to the little village of Corralles, New Mexico - and the smell of roasting chiles would be everywhere. You see Chiles are roasted to burn their tough outer skin, then steamed to loosen what's left so they can be peeled. The soft, fleshy pepper underneath is what we eat, and their fire roasted flavor is simply AMAZING!
Now they CAN be hot, and they can also be pretty mild, it just depends on the season. So if you're not used to spicy foods - go easy on them at first - but I guarantee they will soon become addicting.
What you have to understand is that in New Mexico, Hatch Green Chile Sauce (green or red) is like ketchup. It goes on just about everything, and I don't just mean burritos or enchiladas. I'm talking hamburgers, pizza, potatoes, you name it.
And we just can't get enough.
Preparing Fresh Green Chiles
Since I no longer live in New Mexico, I have to buy my Green Chiles wherever I can find them, and I have found several places that sell them, even all the way up here in Oregon.
- Whole Foods sells freshly roasted Hatch Green Chiles every fall. Ask ahead of time and pre-order as they're usually gone quickly.
- I have found the SELECT NEW MEXICO brand of frozen Green Chile at Walmart and Target.
- BUENO FOODS also sells frozen Green Chile, check your grocery's freezer section.
- There are always websites you can order Green Chile from year round - but they can be expensive.
Ask around and see if your local grocery will carry them. And if they do, ask if they will roast them for you. If not they are actually pretty easy to roast yourself.
Just remember when handling Green Chiles - wear gloves - or keep your hands away from your eyes or any other sensitive body parts as the oil in these pods is quite hot. You may not realize you have any on your hands - but rub your eye just once...... Trust me - it burns badly so please be very careful.
- Wash and dry each chile.
- Take a fork and poke a few holes in each chile to let the steam out.
- Line a cookie sheet with foil.
- Broil the chiles on the top rack about 4-6" away from the broiler
- Turn often to ensure the skin blisters evenly.
- Alternatively, use your BBQ grill. I've heard this is a lot easier and ensures a more even roast.
- Turn often with tongs - you just want the outer skin to blister and slightly brown.
- Once they're done - drop them is a plastic bag or a covered pot.
- The idea is to lead them steam for 20 minutes or so - this makes the skin peel off easier.
- Pack in small freezer bags and freeze for later!
If you have frozen Green Chiles:
- Defrost the chiles until they are limp and pliable
- Wearing gloves carefully remove the outer skin if necessary - it should just peel off
- Remove the stem, membrane, and seeds - these are what makes the chile hot!
- Chop and drain in a colander
- Use immediately
Vegan Hatch Green Chile Sauce
Making Hatch Green Chile Sauce is very easy. If you're using a package of frozen Green Chile, allow it to thaw first, and drain them in a colander.
Add about ½ of a finely diced onion to a large skillet and saute with a few tablespoons of water or veggie broth. When softened, add 3-4 cloves of minced garlic and stir for about 1 minute.
Add 2-3 cups (about 1 lb) of chopped Hatch Green Chile and stir to mix.
Season with ¼ teaspoon of Ground Cumin, ½ teaspoon Mexican Oregano, ½ teaspoon Salt, and ½ teaspoon Black Pepper.
When bubbly, add 2 cups of Low Sodium Vegetable Broth and simmer on low heat until desired consistency is reached.
To make a thicker sauce, mix 1 Tbs Arrowroot Powder or Corn Starch or even Masa Harina Corn Flour to 2 Tbs cold water and stur to make a slurry. Then pour that into the sauce while it's simmering, and mix well.
Hatch Green Chile Sauce obviously accompanies any Mexican meal from Tacos to Enchiladas, but it also makes a wonderful sauce for rice, beans, or even potatoes.
I hope you enjoy one of my favorite sauces, and please leave those comments! I love to see what you come up with!
Enjoy!
Vegan Hatch Green Chile Sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Category: Side Dish
- Cuisine: Mexican
Description
An authentic Hatch Green Chile Sauce recipe, perfect for Tacos, Burritos, Enchiladas, or even drizzled on baked potatoes! Full of Vitamin C!
Ingredients
- ½ Onion ((diced fine))
- 3-4 cloves Garlic ((minced))
- 2-3 cups Chopped Hatch Green Chile ((about 1 lb) )
- ¼ tsp Cumin
- ½ tsp Mexican Oregano ((or Italian))
- ½ tsp Salt
- ½ tsp Pepper
- 2 cups Vegetable Broth (low sodium)
- 1 Tbs Arrowroot Powder ( )
Instructions
- Saute onion in a few tablespoons of water or broth until softened
- Stir in minced garlic and simmer for 1 minute
- Add spices and simmer until bubbly, then stir in chiles.
- Add broth and simmer. Blend to desired consistency
- Whisk Arrowroot Powder with 2 Tbs cold water to make a slurry. Then stir into sauce to thicken if needed.
Mikki
I have made this several times and it is perfection! Love to freeze it and add to soup and chili in the winter.
Pam in Sacramento
Ah, Corrales! My mom used to live there, and she owned a restaurant there (NM cuisine, of course) in the 1970s and 80s. I was in the service, but visited as often as I could get leave, but at least once a month. I loved the area, especially in the fall when the smell of pinon and roasting chiles were in the air. Mom made the best green chile sauce. Dishes served with her green chile sauce were the most requested, so there was always a giant pot of it simmering away on the stove. But her sauce had fat and meat (applewood smoked pork drippings for the roux). I never dreamed I would ever have NM green chile sauce again after I became vegan. I have a spicy green NM-style chile growing in my garden, so I made your sauce (sans the cumin, because she never used cumin). Your recipe is wonderful and brought tears of joy to my eyes. And you are right, it goes on practically everything. I recently bought a bag of blue corn masa harina to make tortillas. Your sauce paired with those tortillas will bring fond reminders of my halcyon days in NM. Thank you for the recipe and for letting me reminisce, Chuck!
CC
I just made your hatch chile sauce and it's amazing.. I'm in northern California, so I have never seen fresh hatch chiles at the produce market until today. I followed your recipe exactly, and it is spot on delicious.. Thanks for another great recipe, Chuck!
Lori Williams
This is amazing and simple. Great recipe. Hatch Chiles are very tasty. I appreciated the video also.
Nina
Greeting from the UK Could I use mild green chilli or jalapeños? No hatch green chillis here... thanks
VuD
this recipe is great. I added 1 - 2 tspn of liquid aminos and it popped like WOW!!! It was my first time making this recipe, thank you!!!
Patricia Hansen
For what it's worth, I saw fresh Hatch chiles at the Safeway on Murray and Allen last year. I didn't buy anyway, because I didn't know what to do with them, but now I wish I had.
Pam in Sacramento
For those of you who live in California near a Bel Air market or Raley's Market: they have fresh Hatch green chiles right now in the produce section ($1.69/lb in my store) in mild, medium and hot varieties. The Bel Air near me is fire roasting the chiles for you in the store parking lot this weekend. Go get 'em! I'm roasting two pounds of medium right now. 😊
Licia Dickinson
Hi,
I'm not a chili expert, probably couldn't tell a jalapeno from an Tai pepper. So here is my question. I have a large 10 can of hatch chillies, can I use them and then go on with the recipe? Thank you so much. Licia
Chuck Underwood
Yes, you can use canned chiles. The flavor will probably be different, but try it and see.
CJ
I found your site by searching for vegan recipes that use Hatch 505 Southwestern jarred Green Chile Sauce. Do you know of any vegan meal recipes that use this product? I checked the Hatch 505 website but they do not offer much in vegan meal recipes. Thank you. CJ
R
I use a blend of beans, corn, and squash for enchiladas add your favorite vegan cheese if you'd like. I use it on and in burritos, beans and rice, and soups.
Ashley marschlowitz
Can this be used instead of enchilada sauce? Or is it something to use with enchilada sauce?
Chuck Underwood
In Albuquerque, this (either red or green) IS the enchilada sauce, so yes. It should be fine.
Sheila Klescich
I was at Trader Joe’s yesterday and they had Hatch Chilies for sale . I used this recipe to make a batch and it was delicious! Thanks for the recipe!
Susan Benson
Your awesome Preston Mitchell!
I agree with the Hatch voters. YUM!
Preston Mitchell
Thanks so much for spreading the word about our wonderful chile! We'd love to send you a box of flame roasted, hand peeled chile as a thank you. If you'd like a box, shoot me an email with your address and let me know how hot you'd like it. We do everything from mild to hot.
Thanks,
Preston
Marcymarcy
Where can I get some of these boxed flame roasted ones?
Chuck Underwood
https://www.hatch-green-chile.com
Joann
I usually make a roux first (flour and veggie broth, or green chile liquid. Cook while stirring about a minute, then add the chile and liquid slowly, stirring constantly. If you want onion and garlic, go ahead and cook them in the liquid, then add the flour/thickener for the roux, cook that and add the liquid/chile. (The hotter the liquid, the easier it is to combine w/o lumps.
Diane
Love this and use it as a base for vegan chili Verde. I make mine hearty with 3 kinds of beans and potatoes.
Jared
I'm a New Mexican and the cumin is a terrible addition. decent base recipe though.
Shawna Raby
Yum!
I live in Colorado and grabbed a bushel of hot hatch chilis from a stand on Federal st. yesterday and now have a freezer full. I am trying to make a ton of varied sauces and will try this recipie. ? thanks!
Jen lynn
It got rave reviews from former Colorado resident SO.
Thanks for the great recipe
Jayme
I just had the most amazing green chile while passing through New Mexico. So amazing that I'm now abscessed and can't wait to make this! Thank you for the recipe 🙂 Good green chile makes everything taste so much better!
Cathy Patterson
Are Hatch peppers good pickled?
Dave Crowe
Yeah, I know people from New Mexico want to claim that hatch are the best. And yes, they taste awesome. But I have made tons of batches of green Chile, and it honestly tastes fine whether you use Hatch, Anaheim, Pueblo, etc. There is no special taste to hatch chiles that makes them any better or worse than any other. I understand the New Mexico is a state without any pro sports teams, and lots of crime and poverty, so having a claim to fame to a green Chile probably means a lot to you, but you're not special. Sorry.
Chuck Underwood
The weather and the soil conditions are what makes the difference in both the heat and the flavor of the chile, wherever they are grown. You're entitled to your opinion....but that's all it is....YOUR opinion. Sorry you don't like New Mexico, but it truly is a magical place.
JackHumphrey
Yeah it's actually very easy to tell the difference. It's a big, big difference in flavor. I don't know what happened to this guy in New Mexico, but there's a story there. No one I've ever talked to has ever said they couldn't tell a difference in taste.
Matilda Harter-Parish
Chuck , this Hatch chili sauce is terrific. I just made some up to serve with mashed potatoes. It will certainly become a staple for my meals. Thank you for the recipe
Alfred Daestrom
Hey folks, including Chuck, "Hatch" has been overused and without full merit; Hatch, New Mexico is ONE location in the state of many here that produces green chile. The term we should use is "New Mexico green chile" - and chile is indeed spelled with an "e", not an "I", the latter referring to a stew.