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 Chile Peppers, sauce
2poundsroasted red peppersskins and innards removed
1/2cupchopped red onion
1tablespoonspicy chili flakes
Salt to taste
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.
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.
Adjust for salt.
Strain, if desired, or serve it as is.
Makes about 3 cups unstrained, about 2 cups strained.
Roasted Red Hatch Chile Sauce - Recipe
Amount Per Serving
Calories 92Calories from Fat 63
% Daily Value*
Total Fat 7g11%
Saturated Fat 1g5%
Total Carbohydrates 6g2%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.