Info

All demo content is for sample purposes only, intended to represent a live site. Please use the RocketLauncher to install an equivalent of the demo, all images will be replaced with sample images.

10 August 2018

This roasted red Hatch chile sauce recipe is made with fresh, not dried, roasted Hatch chile peppers from New Mexico. It is thick and slightly creamy and ideal for many different meals. You can make it as spicy as you want it.

I got myself some Hatch peppers in the mail today, my friends. If you’ve never tried Hatch peppers before, you owe it to yourself to get yourself a batch, no matter what you have to do to get them.

Hatch peppers are unique in that they are grown in the Hatch region of New Mexico, where the locals claim the soil is rich and unlike anywhere else. Hatch peppers aren’t actually a single type of pepper, but a variety, so named because of the region where they are grown.

The reality is that “Hatch Chili Peppers” actually belong to the broader category of New Mexican peppers, and there are many types. You can learn more about Hatch Chili Peppers here, including types and history. Hatch peppers typically range in heat levels from 1,000 – 8,000 Scoville Heat Units, which is quite mild to about jalapeno pepper level heat.

I ordered mine online because I do not live near New Mexico, and the harvesting season runs from August through September. You can grow New Mexican types in your own garden, but my peppers are just now harvesting and I didn’t grow any this year. Luck you can order anything online!

I got a mild variety – they are New Mexico 6-4 types to be more specific – and they are DELICIOUS. They were delivered already roasted, frozen. All I had to do was thaw them out and I’m ready to get cooking!

Let’s talk about how we make this fabulous chili sauce, shall we?

Roasted Red Hatch Chile Sauce - Ready to Serve

How to Make Roasted Red Hatch Chile Sauce – The Recipe Method

Remove the charred skins from your roasted red peppers.

Peeling My Roasted Hatch Peppers

Remove the seeds and innards.

Removing the innards from my roasted red Hatch peppers.

Toss the peppers into a food processor, along with some onion, garlic, and seasonings. I used a bit of spicy chili flakes, cumin and salt. Keeping it simple here.

Processing my Roasted Hatch Red Pepper Sauce

Process the mixture until it smooths out, then drizzle in some olive oil and process it. The olive oil will emulsify and thicken up the sauce to an almost fluffy texture.

Transfer the sauce to a pot and add in a bit of chicken broth to thin it out. Simmer it for about 10 minutes to let the flavors mingle. I used about a cup of broth, but you can use more or less, depending on your preference. Some people like a thinner sauce, where I enjoy a thicker one, depending on what I’m using it for.

Simmering my Roasted Red Hatch Pepper Sauce

Adjust for salt and you’re good to go.

Recipe Tips

You can use other liquids to thin out your sauce. I used chicken broth, but beer would be interesting, as well as beef broth. Water works as well, or a soup base.

You can strain the sauce once it is done if you’d like as well. It may be slightly chunky, depending on your food processor. Straining it will give you a much smoother sauce.

Adjusting the Heat Factor

If you order or grow a milder variety of Hatch or New Mexico chile peppers, you can easily up the heat by incorporating a spicy chili powder or spicy chili flakes. I added some chili flakes to mine for a bit of zing.

Or, either order or grow a hotter variety of New Mexican peppers, such as the Sandia pepper, which is about as hot as a jalapeno pepper.

Can You Make This Recipe with Other Peppers?

Absolutely. If you do not have access to Hatch or New Mexico peppers, you can make this with any larger, thicker walled pepper, such as the Anaheim, large Italian sweets (think Corno di Toro), and yes, even sweet bell peppers.

Try poblano peppers for this recipe as well. They’re great.

Serving Up Your Red Chile Sauce

I use this chili sauce in a number of ways. Admittedly, it’s a very simple sauce, but oftentimes simple is perfect. Toss it with some noodles for a chili pepper take on pasta. Who needs tomato sauce?

Spoon it over grilled chicken or pork. If you have pulled pork on hand, mix it with the finished pulled pork for a juicy, saucy mixture. It is GREAT like this for pulled pork sandwiches.

It also works nicely as a base for making soup, which I believe I am going to do very soon!

Where Can You Buy Hatch Chile Peppers?

I have a list of online resources where you can buy Hatch Chile Peppers.

Try Some of My Other Popular Sauce Recipes

Try Some of My Popular Hatch Pepper Recipes

Roasted Red Hatch Chile Sauce - Jarred and Ready to Eat

If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

5 from 3 votes
Roasted Red Hatch Chile Sauce - Recipe
Roasted Red Hatch Chile Sauce - Recipe
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
This roasted red chili sauce recipe is made with fresh, not dried, roasted Hatch chile peppers from New Mexico. It is thick and slightly creamy and ideal for many different meals. You can make it as spicy as you want it.
Course: Main Course
Cuisine: American
Keyword: Hatch Chile Peppers, sauce
Servings: 8
Calories: 92 kcal
Ingredients
  • 2 pounds roasted red peppers skins and innards removed
  • 1/2 cup chopped red onion
  • 5 cloves garlic
  • 1 tablespoon spicy chili flakes
  • 1 teaspoon cumin
  • Salt to taste
  • 1/4 cup olive oil
  • 1 cup chicken broth
Instructions
  1. Remove the charred skins from your roasted red peppers. Toss the peppers into a food processor, along with some onion, garlic, and seasonings. I used a bit of spicy chili flakes, cumin and salt.
  2. Process the mixture until it smooths out, then drizzle in some olive oil and process it. The olive oil will emulsify and thicken up the sauce to an almost fluffy texture.
  3. Transfer the sauce to a pot and add in a bit of chicken broth to thin it out. Simmer it for about 10 minutes to let the flavors mingle.
  4. Adjust for salt.
  5. Strain, if desired, or serve it as is.

Recipe Video

Recipe Notes

Makes about 3 cups unstrained, about 2 cups strained.

Nutrition Facts
Roasted Red Hatch Chile Sauce - Recipe
Amount Per Serving
Calories 92 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Sodium 1677mg 70%
Potassium 235mg 7%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Protein 1g 2%
Vitamin A 17.7%
Vitamin C 68%
Calcium 6%
Iron 7.6%
* Percent Daily Values are based on a 2000 calorie diet.
Roasted Red Chili Sauce - This roasted red chili sauce recipe is made with fresh, not dried, roasted Hatch chile peppers from New Mexico. It is thick and slightly creamy and ideal for many different meals. You can make it as spicy as you want it. #Hatch #HatchChile #Sauce #SauceRecipe #Spicy

6 comments

  1. I made this with thawed out roasted Green Chile that I got at a Hatch Festival. They roast them right there, fresh, in one of those big roasters. They freeze beautifully. It is terrific. Put it on a cheeseburger. You won’t be sorry.

  2. I love trying new versions of hot sauce and, of course, the cheapest and healthiest versions are ones I make at home. I can control both the heat and the quality of the ingredients. I live in a town in a rural area of southern Ontario, Canada, and can’t always get the ingredients I need. Amazon.com might not ship to Canada and they may not be available at Amazon.ca. Other times they pretend to be available but, where they might cost US$20 on Amazon.com. on Amazon.ca they will be CDN$400. I’m not lying! I do the best I can, though, being not only a chili-head but vegetarian. I pinned this recipe – just in case!
    That is quite the elephant-sized food processor you have there. I wonder if I could even pick it up?

    1. Michael Hultquist - Chili Pepper Madness

      Thanks. It does get frustrating when some ingredients are hard to find. Yep, this is one heavy food processor! It’s how I get my workout. =)

  3. Debbie Torrez

    Hi, We just retired and relocated to Albuquerque. We are enjoying all the new foods and tried a new restaurant El Pinto last night. They use and make salsas and sauces with the hatch chilis and have all of their recipes on line (delicious)! I have made a few of them. Google them and enjoy. I will make your red sauce (mole) today. I make an old Aztec red sauce, very delicious too. Google is wonderful!

    1. Michael Hultquist - Chili Pepper Madness

      Enjoy, Debbie. This is different from a sauce made with dried chilies, which is GREAT, but still quite delicious. I also made a soup with them recently (on the site soon). Such outstanding peppers. I hope you like it! Good luck in your new home!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pin41
Share14
Yum1
Tweet
Stumble
56 Shares