Hatch Chili Everything Sauce


I was walking into the grocery store and I found this giant stand full of bundles of Hatch Chili. Wondering what made these so special from the rest of the chilis I grabbed a bundle and started to google. I found out that Hatch Chili come from a part of New Mexico and come in season around august each year. THey even have an entire festival honoring these little guys.

My goal was to find something to cook using these seasonal chili. I browsed several recopies, but they all had one thing in common-you had to char the peppers for the best taste. I decided to make an enchillada sauce and picked up a few tomatillos and onions.

My goal was a nice pretty verde sauce for my enchiladas. This IS NOT the final result. This is what happens when everytime you cook its a kitchen experiment.

After charring and blending I realized how delectably spicy the sauce really was. While I am all for knock your socks off sizzling hot spiciness, my boyfriend may have starved. I had already been working on this sauce for more than an hour and was not going to surrender to take out after. I add two roma tomatoes and squeezed lemon juice to the sauce. After blending it and tasting it once more, it was a lot less spicy but still had a kick.

I ended up using this over chicken enchiladas that night. I also had some the next morning in an egg burrito. This recipie really made a good amount that you can freeze or use all week long. For that reason alone I give it the name the everything sauce. Too good just for a single meal


  • 4 Hatch chilis
  • 5 tomatillos
  • 1 tablespoon of garlic
  • 1/2 tablespoon of cayanne
  • 2 roma tomato (optional-if you need to make it less spicy)
  • lemon (optional if you need to make it less spicy)
  • 1/2 cup of water
  • 1 white onion diced
  1. Roast the hatch chilis and tomatoillos on a baking sheet set to broil. Pull out when you notice the skins looking charred.
  2. While the chillis and tomatillos are cooling down, dice one onion and add it to the blender along with garlic and cayenne.
  3. Cut off the stems and peel the charred skins off of the tomatillos and chili. Place it in the blender.
  4. Blend until everything is well mixed together and give it a taste test. If two spicy add tomatoes and lemon.
  5. Enjoy as an enchiladas sauce , salsa, or even dipping sauce for your eggs. You can use it on just about anything.

Leave a Reply

Your custom text © Copyright 2022. All rights reserved.
%d bloggers like this: