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Santa Fe Hatch Chile Green Sauce

Rated as 4.61 out of 5 Stars
6

"Serve over enchiladas, pork, or chicken. Serve right away or freeze for later use."
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Ingredients

55 m servings 149
Original recipe yields 4 servings (4 cups)

Directions

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  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
  3. Broil in the preheated oven until skin is heavily blistered and turning black, about 4 minutes per side.
  4. Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
  5. Heat oil in a saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.

Footnotes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 149 calories; 10.7 11 3.3 0 981 Full nutrition

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Reviews

Read all reviews 17
  1. 18 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Excellent! If I could give this 10 stars, I would. I used 1 1/2cups chopped hatch chiles, other than that, I followed the recipe. Hubby absolutely loved them and he's very picky. Will be making ...

Most helpful critical review

found this to be too runny for a sauce. Didn't like the consistency and I used chicken broth in the recipe for chicken enchiladas

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Excellent! If I could give this 10 stars, I would. I used 1 1/2cups chopped hatch chiles, other than that, I followed the recipe. Hubby absolutely loved them and he's very picky. Will be making ...

Living in New Mexico and close to Hatch where in my opinion the best chili in the world is grown I cook a lot using red and green chili. I am always looking for new multi-purpose chili sauces s...

Before I made this I checked the recipe authors personal recipe and it calls for 2 cups of Hatch Chilies, roasted, peeled and chopped not 6 oz of chilies. I went with the 2 cups as the author s...

Excellent recipe! I used my own previously roasted and frozen green chiles. ( I live in NM and the roasters are busy in the early fall) I doubled the recipe. I used 4 cups of chopped green chil...

Being from New Mexico, its always a plus finding new ways to use green chile. I normally make my sauce with cream of chicken soup, but was attending a party where there was someone lactose intol...

I am a big fan of green chili sauce and this is a great one. It is simple to make and tastes great

I used Hatch green chilies that we had previously roasted and frozen. It turned out very good! We will keep using this recipe. Also, as with many recipes, it's even better reheated the next day!

I have been craving green chili sauce since I had it in New Mexico a few years ago. I've tried to make it other times but it was never quite right. My grocery store in Alaska finally had some Ha...

found this to be too runny for a sauce. Didn't like the consistency and I used chicken broth in the recipe for chicken enchiladas