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+ servings
A jar of hatch chile sauce

Roasted Hatch Chile Sauce

A great all around sauce made form roasted hatch chile peppers
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Sauce
Cuisine American
Servings 2 cups
Calories 266 kcal


  • Sheet pan
  • Food processor or blender
  • Mixing Bowl
  • Sauté pan


  • 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


  • 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.


Serving: 1cupCalories: 266kcalCarbohydrates: 50gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 327mgPotassium: 267mgFiber: 2gSugar: 42gVitamin A: 272IUVitamin C: 9mgCalcium: 60mgIron: 1mg
Nutrition Disclaimer*
Keyword Hatch Chili, Sauce, Spicy
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