Best 3 Santa Fe Hatch Chile Green Sauce Recipes

The Santa Fe Hatch chile green sauce is a spicy, flavorful sauce originating from the vibrant city of Santa Fe, New Mexico, and featuring the renowned Hatch chile peppers. This popular condiment has gained widespread recognition for its unique blend of heat, smokiness, and earthy character. Chefs, home cooks, and food enthusiasts alike have embraced Santa Fe Hatch chile green sauce as an essential element in numerous culinary creations, elevating ordinary dishes into tantalizing feasts. Its pungency and complexity make it an ideal ingredient for adding depth and zest to a diverse range of cuisines, from traditional New Mexican dishes to international fare. In this article, we will explore the secrets behind crafting the perfect Santa Fe Hatch chile green sauce, providing detailed instructions, essential tips, and variations to cater to different palates and preferences.

Let's cook with our recipes!

TOMASITA'S GREEN CHILE

Tomasita's Green Chile image

Provided by Food Network

Time 32m

Yield 8 servings

Number Of Ingredients 5

Ingredients

2 1/2 pounds roasted, chopped, New Mexico green chile, defrosted*
1/4 cup olive oil
1/4 cup all-purpose flour
1 tablespoon granulated garlic, or 3 cloves fresh garlic, crushed
1 tablespoon kosher salt

Steps:

Put the New Mexico green chile in a large saucepan over medium heat. Do not let boil.
Make a roux. Put the oil in a saucepan, over medium heat, heat up slightly, add the flour and stir constantly. The flour should get toasted and brown, but do not burn it, about 5 minutes.
Drizzle the roux into the green chile and mix to combine. This will make it thicker and change the color slightly, but it should not get white in color. The chile and liquid should just look darker and less bright that the green chile without any roux. Add enough roux and water to get the chile to the right consistency, which should be like gravy. You may not use all the roux.
Add the garlic and salt. Leave the chile in the pot to simmer for 20 minutes, stirring regularly. Do NOT bring it to a boil, as that may burn the flour in the roux. Add more salt and garlic if needed and serve.

SANTA FE HATCH CHILE GREEN SAUCE

Santa Fe Hatch Chile Green Sauce image

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

Provided by wasabinoir

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 55m

Yield 4

Number Of Ingredients 7

Ingredients

6 ounces Hatch chile peppers, halved and seeded
3 tablespoons corn oil
1 cup chopped onion
2 teaspoons minced garlic
2 tablespoons all-purpose flour
2 cups beef broth
1 teaspoon salt

Steps:

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
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 : Calories 148.9 calories, Carbohydrate 11 g, Fat 10.7 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 1.5 g, Sodium 980.6 mg, Sugar 3.6 g

HATCH GREEN CHILE SAUCE

Hatch Green Chile Sauce image

This is a sauce that originates from the regions of southern New Mexico, where it is used for a topping for enchiladas and the like. Freezes well. Posted by request.

Provided by PalatablePastime

Categories Sauces

Time 58m

Yield 4 cups

Number Of Ingredients 8

Ingredients

3 tablespoons vegetable oil
1 onion, chopped
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups chopped roasted mild green chilies (New Mexico or Anaheim; fresh or frozen)
2 cups chicken stock
1 teaspoon salt
1 teaspoon ground coriander

Steps:

Cook the onion in oil in a heavy saucepan until tender, about 5 minutes.
Add the garlic and cook until fragrant, then stir in the flour and cook for 1-2 minutes more.
Add the chiles, then whisk in the stock and the seasonings.
Bring the sauce to a boil, then reduce heat and simmer about 15 minutes until thickened but still pourable.
May keep refrigerated for up to 5 days; freezes well.

Tips:

Select the Right Chiles: Choose fresh, flavorful Hatch chiles for the best results. Look for chiles that are firm and have a deep green color.

Roast and Peel the Chiles: Roasting the chiles brings out their smoky flavor. Be sure to remove the charred skin and seeds before blending the sauce.

Use Fresh Ingredients: Fresh ingredients make all the difference in this recipe. Use fresh tomatoes, onions, garlic, and cilantro for the best flavor.

Adjust the Heat Level: This recipe is moderately spicy. If you prefer a milder sauce, remove the seeds from the chiles before roasting. For a spicier sauce, leave the seeds in.

Serve with Your Favorite Mexican Dishes: Santa Fe Hatch Chile Green Sauce is a versatile sauce that can be served with a variety of Mexican dishes. Try it with enchiladas, tacos, burritos, or nachos.

Conclusion:

Santa Fe Hatch Chile Green Sauce is a delicious and flavorful sauce that is perfect for adding a touch of heat and spice to your favorite Mexican dishes. With its smoky flavor and fresh ingredients, this sauce is sure to be a hit with your family and friends.