Roasted New Mexico Hatch Chile Everything Sauce
This recipe guides you through creating a versatile "everything sauce" starring roasted New Mexico Hatch chilies. It involves charring chilies, sautéing aromatics, building a roux, simmering with chicken stock and tomatoes, and finally blending to a smooth, flavorful consistency. Ideal for various dishes, offering a balance of mild, medium, and hot chili notes.
Equipment
- 1 Baking Sheet
- 1 Large Pot or Dutch Oven For sauce preparation
- 1 Tongs For handling hot chilies
- 1 Blender or Food Processor For achieving a smooth sauce
- 1 Cutting Board and Chef's Knife
Ingredients
Main
- 1.5 pounds fresh New Mexico Hatch Chilies I used a mixture of mild, medium and hot
- 3 tablespoons extra virgin olive oil divided
- 1 medium yellow onion chopped
- 4 cloves of garlic minced
- 2 tablespoons flour I used a GF all-purpose blend, but regular AP flour is also good!
- 2 cups chicken stock
- 1/2 cup canned or fresh tomatoes
- 1 teaspoon cumin
- salt & pepper
Instructions
- Preheat your oven to 4000F (2000C) and lightly coat the fresh Hatch chilies with 1 tablespoon of olive oil on a baking sheet.
- Roast the chilies for 20-30 minutes, turning occasionally, until the skins are thoroughly charred and blistered. Transfer hot chilies immediately to a sealed plastic bag or covered bowl for 10-15 minutes to steam.
- Once cooled enough to handle, peel the skins from the chilies. Remove the stems and as many seeds as desired, then roughly chop the chilies.
- In a large pot or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped yellow onion and sauté until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
- Sprinkle the flour over the onion and garlic mixture, stirring constantly for 1-2 minutes to create a roux. This will thicken the sauce.
- Gradually whisk in the chicken stock, stirring to prevent lumps. Add the canned or fresh tomatoes, chopped roasted chilies, and cumin.
- Bring the mixture to a simmer, stirring occasionally, and cook for 10-15 minutes, allowing the sauce to thicken and flavors to meld.
- Carefully transfer the hot sauce mixture to a blender or food processor. Blend until completely smooth. If too thick, add a splash more chicken stock.
- Return the sauce to the pot, taste, and season with salt and pepper as needed. Reheat gently if serving warm.
Notes
1. Always wear gloves when handling fresh or roasted chilies to prevent skin irritation, especially when removing seeds and membranes. The capsaicin can cause a burning sensation. 2. Ensure the chilies are well-charred during roasting to develop deep, smoky flavor notes and make peeling easier. Don't rush this step. 3. After roasting, immediately transfer the hot chilies to a sealed plastic bag or covered bowl for 10-15 minutes. The steam will loosen the skins, making them much simpler to peel. 4. Bloom the cumin briefly in the hot oil with the aromatics before adding liquids. This amplifies its earthy flavor significantly. 5. Adjust the sauce's consistency by adding more chicken stock if you prefer a thinner sauce. For a richer flavor, consider using homemade stock.