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Roasted Red Hatch Chile Sauce - Recipe
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5 from 3 votes

Roasted Red Hatch Chile Sauce - Recipe

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.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: American
Keyword: Hatch Chile Peppers, sauce
Servings: 8
Calories: 92kcal


  • 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


  • 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.


Calories: 92kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 1677mg | Potassium: 235mg | Fiber: 1g | Vitamin A: 885IU | Vitamin C: 56.1mg | Calcium: 60mg | Iron: 1.4mg