Hatch Red Chili Sauce
Elevate your culinary creations with this authentic Hatch Red Chili Sauce, a vibrant and flavorful condiment that brings the bold taste of New Mexico straight to your kitchen. Made with dried Hatch red chiles, this sauce offers a smoky, slightly sweet heat that perfectly balances with aromatic sautéed garlic, onions, and a blend of earthy spices like cumin and oregano. Simmered with a splash of apple cider vinegar and rich broth, this velvety-smooth sauce is perfect for drizzling over enchiladas, tacos, or grilled meats—or as a dip for chips. With its under-an-hour prep and cook time, this easy-to-make chili sauce is a pantry staple that will add depth and a zesty kick to any dish.
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Recipe Information
Ingredients
- 8 pieces Dried Hatch red chiles
- 4 cups Water
- 2 tablespoons Olive oil
- 2 pieces Garlic cloves, minced
- 1 medium Onion, finely chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 2 cups Vegetable or chicken broth
- 1 tablespoon Apple cider vinegar
Instructions
Remove the stems and seeds from the dried Hatch red chiles. Rinse them under cool water to remove any dirt or debris.
Place the chiles in a medium saucepan and add 4 cups of water. Bring to a boil, then reduce the heat and simmer for 10 minutes until the chiles are softened.
Transfer the softened chiles to a blender along with 2 cups of the soaking liquid. Blend until smooth, about 1-2 minutes. Strain the puree through a fine mesh sieve into a bowl to remove any remaining skins or seeds. Set aside.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and chopped onion. Sauté for 5-7 minutes until the onions are translucent and fragrant.
Add the cumin, oregano, and salt to the skillet. Stir and cook for 1 minute to toast the spices.
Pour in the strained chile puree and stir to combine with the sautéed onion mixture. Cook for 5 minutes, stirring occasionally.
Add the vegetable or chicken broth and bring the sauce to a gentle simmer. Reduce the heat to low and cook for an additional 10 minutes, stirring occasionally to prevent sticking.
Stir in the apple cider vinegar. Taste and adjust seasoning, adding more salt if necessary.
Remove the sauce from heat, let cool slightly, and serve warm. Use immediately or store in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4192 mg | 182% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 11.5 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1906 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
