Hatch Green Chile Sauce

Sante Fe | The Blonde Buckeye

Isn’t it funny how a little trip somewhere will change the way you feel about certain foods? That happened to us. We went to Sante Fe, NM last month to visit some family friends & came back loving hatch green chiles.  It’s a beautiful place to visit & the food is sooo good. Coming from Southern California, the New Mexican & Southwestern food was a nice change from the Mexican food that we have here. They put hatch chiles on everything. You can literally have them at every meal, plus a snack. But it’s a little sad when you leave an area with local food that you love –  you really miss it!

Sante Fe | The Blonde BuckeyeSante Fe | The Blonde Buckeye

Luckily, we went there at the perfect time, because you can find hatch chiles in California just once a year (every August). So my husband & his obsessive research habits found out where to get these hatch chiles. We bought them in bulk because of how well they freeze & came home with 25 pounds of roasted chiles! We removed the skins, bagged them up & stuck them in the freezer. Looks like we’ll be eating hatch chiles all year long!

Sante Fe | The Blonde BuckeyeSante Fe | The Blonde BuckeyeSante Fe | The Blonde BuckeyeSante Fe | The Blonde BuckeyeSante Fe | The Blonde Buckeye

This hatch green chile sauce is just like the sauce they serve in Sante Fe. It’s so versatile & easy, you can use it on just about anything. We put it on eggs, tacos, enchiladas, mexican lasagna… pretty much anything you’d put a salsa or sauce on. It has a really mild heat too, so it’s perfect for anyone. Plus, it also freezes well… Now we have a happy freezer full of chiles.

What trips have you been on that made you love (or hate) a certain food?

Hatch Green Chile Sauce | The Blonde BuckeyeHatch Green Chile Sauce | The Blonde BuckeyeHatch Green Chile Sauce | The Blonde BuckeyeHatch Green Chile Sauce | The Blonde Buckeye

Hatch Green Chile Sauce
You can either use fresh or frozen (thawed) chiles, preferably Hatch/ New Mexican or Anaheim chiles that have been roasted & peeled
  • 3 Tablespoons Olive Oil
  • 1 medium White Onion, chopped
  • 3-4 Garlic Cloves, minced
  • 2 Tablespoons All-purpose Flour
  • 2 cups Roasted Hatch Chiles, chopped
  • 2 cups Chicken Or Vegetable Stock (low sodium)
  • 1 teaspoon Kosher Salt
  1. In a large saucepan, heat oil over med-high heat. Add the onion & cook for about 3-5 minutes until soft. Add in garlic & cook another 2 minutes. Add in flour & cook another 2 minutes. Add in the chiles & mix until combined.
  2. Pour in the stock & any other seasonings you like, including salt. Bring it to a boil, then reduce the heat to a simmer. Cook this for 15 minutes & then turn off the heat (it will thicken up but still be pourable).
* Serve warm by reheating in a saucepan on med-low until simmering
* Store sauce in an airtight container in the refrigerator for up to 5 days or freeze
* Add any other spices you like

Adapted from the The Border Cookbook



  1. […] If you want to make your own sauce, The Blonde Buckeye has a recipe that she says is straight outta New […]

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