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Santa Fe Hatch Chile Green Sauce

Rated as 4.62 out of 5 Stars
11

"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.

Nutrition Facts


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

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Reviews

Read all reviews 8
  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    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

I made this sauce to be used with chicken enchiladas. I found the beef broth flavor a bit overpowering. Next time I try this I would use seechicken broth would have worked better, at least for...

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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...

This was easy and reheated well.

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 add...

I made this sauce to be used with chicken enchiladas. I found the beef broth flavor a bit overpowering. Next time I try this I would use seechicken broth would have worked better, at least for...

Perfect base recipe for green chile sauce! We used HOT Hatch green chiles, so we had to add a couple of tablespoons of sour cream to cut the heat.

This turned out great! The consistency and flavor are excellent. Served this with slow roasted pork shoulder. Definitely a keeper.