This hatch chile sauce can go on just about anything. This versatile sauce packs a little bit of a kick and a great roasted flavor to anything you put it on. With a hint of sweetness at the end you will be craving it even more.
Living in Texas and then moving to Arizona summertime is a time for hatch chile peppers. They go on pretty much everything like hamburgers, tacos, eggs, and carnitas just to name a few. This sauce is one of the ways I have found to have the flavor of hatch chiles all year round. It freezes well so even in the winter I can have these wonderful peppers. Be aware though if you are sensitive to heat these peppers can range from mild to medium in spice.Â
In this recipe
One of the biggest reasons that people get so excited about hatch chile peppers is that they are only around for a short amount of time each year. These peppers come from a valley that surrounds the city called Hatch. They look almost identical to Anaheim pepper that come from California. This is because the Anaheim peppers come from a milder variety of these peppers. When hatch peppers aren’t available then these will make a nice substitute.Â
Roasting hatch chile peppers
Roasting peppers can be done over a fire or in the oven. The important part is to get the peppers as close to the source of heat as possible. This will cause the skin to blister and burn. By blistering the skin easily separates from the rest of the pepper making it easy to remove once it is cooked. You want to make sure as much of the skin has been burned. To do this you will need to rotate the peppers to allow sides to blister and burn. Once the peppers are cool enough to handle then the skin should peel off easily.
Packed with heat
Hatch chile peppers have a rather large range for their heat. This is due to the number of types of chilies that fall under the term hatch chile. They can range from 1,000 – 8,000 Scoville units. This is roughly the same range as a jalapeño pepper. Scoville units are the measure of heat that looks at the amount of certain chemicals in peppers that produce a burning sensation. Capsaicin is one most are familiar with hearing. The higher the amount of this within a pepper the more on fire your tongue will feel.  Â
Looking for other sauce recipes?
Roasted Hatch Chile Sauce
Equipment
- Sheet pan
- Food processor or blender
- Mixing Bowl
- Sauté pan
Ingredients
- 4 hatch chile peppers
- 1 cup onion large dice
- 4 garlic cloves
- ½ cup cilantro
- ½ cup apple cider vinegar
- 3 tbsp honey
- 2 tbsp maple syrup
- ½ tsp salt
- 1 tbsp olive oil
Instructions
- Set the ovel to broil or grill, with a temperature of 500°F, 260°C, or gas mark 10.
- On a sheet pan place the peppers and place them on the top rack. Once the skin starts to blister and burn, pull the sheet pan from the oven and rotate the peppers so that a different side is facing the heating element. Remove from the oven when all of the skin has been burned.
- While the peppers are cooking fill a bowl with ice water. Once the peppers are done submerge them in the cold water. Slide off the burned skin and place the peppers into the blender or food processor.
- In a sauté pan add the oil and onions. Cook on medium high heat until the onions start to turn translucent add the garlic and cook until soft.
- Add the cooked garlic and onions to the blender or food processor along with the rest of the ingredients. Blend until the mixture is nice and smooth.
Nutrition
