Creamy Hatch Chili Sauce
Creamy Hatch Chili Sauce is a flavorful blend of roasted Hatch chilies, garlic, onion, cream, and seasonings. This versatile sauce boasts a smoky, mildly spicy kick and a rich, creamy texture, perfect for drizzling over tacos, enchiladas, grilled meats, or vegetables, elevating any dish with its bold Southwestern flair.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Sauce
Cuisine American
Servings 1
Calories 120 kcal
- 4 Hatch chiles roasted, peeled, and deseeded
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic minced
- ½ medium onion diced
- ½ cup sour cream
- 1/2 cup heavy cream or milk for a thinner consistency
- ¼ cup fresh lime juice
- ¼ teaspoon cumin
- Salt & pepper adjust to taste
- Fresh cilantro chopped, for garnish
After roasting, peeling, and deseeding the chiles, finely chop them or blend them into a smooth paste, depending on your desired texture.
Add olive oil and butter in a medium saucepan over medium heat. Once melted, stir in the minced garlic and onion then cook until fragrant, about 30 seconds.
dd the chopped or blended Hatch chiles to the pan, stirring well to coat them in the buttery garlic mixture. Cook for 2–3 minutes, allowing the flavors to meld.
Reduce the heat to low and stir in the sour and heavy cream (or milk for a lighter consistency). Mix continuously to prevent curdling and create a smooth sauce.
Add fresh lime juice, cumin, salt, and pepper. Stir well and let the sauce simmer gently for another 3–5 minutes, ensuring all ingredients are well combined.
Carefully transfer the mixture to a blender or food processor. Blend until the sauce reaches your desired consistency—smooth or slightly chunky.
Once the sauce reaches a creamy, velvety texture, please remove it from the heat. Taste and adjust seasoning if needed. Garnish with freshly chopped cilantro.
Keyword Creamy Hatch Chili Sauce, Seafoods