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.
Equipment
- Blender or food processor
- Medium saucepan
- Wooden spoon or spatula
- Knife and cutting board
Ingredients
- 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
Instructions
- 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.