Santa Fe Hatch Chile Green Sauce


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

Prep Time:
10 mins
Cook Time:
30 mins
Additional Time:
15 mins
Total Time:
55 mins
4 cups


  • 6 ounces Hatch chile peppers, halved and seeded

  • 3 tablespoons corn oil

  • 1 cup chopped onion

  • 2 teaspoons minced garlic

  • 2 tablespoons all-purpose flour

  • 2 cups beef broth

  • 1 teaspoon salt


  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.

Nutrition Facts (per serving)

149 Calories
11g Fat
11g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 149
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 8%
Sodium 981mg 43%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 6%
Total Sugars 4g
Protein 3g
Vitamin C 3mg 17%
Calcium 20mg 2%
Iron 1mg 3%
Potassium 134mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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