Rating: 4.65 stars
20 Ratings
  • 5 star values: 17
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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

Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
15 mins
total:
55 mins
Servings:
4
Yield:
4 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

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  • Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.

  • Broil in the preheated oven until skin is heavily blistered and turning black, about 4 minutes per side.

  • 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.

  • 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

149 calories; protein 3.3g; carbohydrates 11g; fat 10.7g; sodium 980.6mg. Full Nutrition
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Reviews (17)

20 Ratings
  • 5 star values: 17
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/05/2017
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 this over and over. Thanks for the recipe! Read More
(8)
Rating: 5 stars
11/03/2016
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 so I thought I would give this a try. Being I already had roasted and peeled green chili in the freezer I skipped the first 4 steps of this recipe other than seeding and chopping. I cooked the recipe as written. It was easy to put together and had a lot of flavor. I definitely will make this again. Thanks for sharing. Read More
(8)
Rating: 4 stars
12/29/2016
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 suggested. I know that Hatch Chilies can be really hot but this batch was really HOT. Good but HOT. Read More
(3)
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Rating: 5 stars
09/10/2019
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 Hatch chilis for sale and I made this for dinner with chicken enchiladas. I followed the recipe but blended a little of it with my immersion blender for a better consistency. It was as close to the real deal as I am going to get without traveling to New Mexico. I can't wait to eat the leftover sauce with scrambled eggs tomorrow! Read More
(2)
Rating: 5 stars
12/18/2019
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 chile. Added a teas of cumin and 1/4 teas oregano. I also added a teaspoon of better than bullion chicken. I used chicken broth instead of beef. The sauce was a little thick so I threw in a can of rotel tomatoes. I had extra sauce and put in containers for the freezer. Will definitely make again! Read More
(1)
Rating: 5 stars
08/14/2016
This turned out great! The consistency and flavor are excellent. Served this with slow roasted pork shoulder. Definitely a keeper. Read More
(1)
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Rating: 5 stars
10/14/2018
I've made alot of chicken enchiladas in my life with a green sauce and for these? My husband says these were the best ever, and I'm a chef! I opted to use chicken stock. It seemed a better fit. Read More
(1)
Rating: 5 stars
08/19/2018
Made a double recipe because I had a lot of hatch chili s to use. I made a few very minor changes due to what I had available: I roasted the Chili s on grill rather than in the oven (which added a lovely smoked taste to finoshed sauce!) and used olive oil because I had no corn oil (will definitely use corn oil next time) and used chicken stock (because I want to use the sauce more with chicken and fish). Awesome flavorful sauce! Read More
Rating: 5 stars
09/22/2018
This sauce came out amazing! I served it a couple different ways. Dinner: Over chicken enchiladas and the next day for brunch I added just a tsp of sour cream to it and served it over scrabbled eggs and toasted tortillas. This sauce has just the right amount of heat.... I will definitely be making this again Read More