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Hatch Chile Sauce

Tuesday, March 21, 2017

​We’re going to Santa Fe on vacation in a couple of weeks. I love the food in New Mexico, and so, when I was doing an inventory of my freezer the other day and I found some roasted Hatch chiles, I decided to make up a batch of this sauce.  There is no definitive recipe for this sauce, and they’re all delicious, so change it up to your own taste. You can leave it chunky, or puree it to use as an enchilada sauce.


  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons whole wheat flour
  • ½ teaspoon ground cumin
  • salt and pepper, to taste
  • 1-1/2 cups pork stock (or 1-1⁄2 cups chicken or vegetable stock) 
  • 1 cup chopped roasted and peeled Hatch chiles (remove veins and seeds if you like it milder) 
  • 1⁄4 teaspoon dried Mexican oregano


  1. In a medium skillet over medium-high heat, sauté the onion and garlic in the oil until tender (about 3 minutes)
  2. Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes
  3. Stir in the stock and simmer until thick and smooth
  4. Stir in the chiles and oregano

Use immediately, or let cool and store in refrigerator, covered, for up to one day. 

To serve, reheat thoroughly. 

Photo credit: (because I forgot to take a picture of my own) 

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