Start by removing the stems and seeds from the dried Hatch chiles. This will help reduce the bitterness and make the sauce smoother. Once deseeded, place the chiles in a medium saucepan and add 2 cups of water. Bring it to a boil, reduce the heat, and let the chiles simmer for 10–15 minutes, or until softened.

After the chiles are soft, transfer them with the water they cooked into a blender or food processor. Add vegetable or chicken broth and blend the mixture until smooth. For an extra silky texture, you can strain the sauce through a sieve to remove any larger bits of chili.

In a separate saucepan, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant. Next, stir in the ground cumin, oregano, ground coriander, black pepper, and salt. Let the spices bloom for about a minute to release their full flavor.

Pour the blended chili mixture into the saucepan with the garlic and spices. Stir well to combine everything. Let the sauce simmer for about 10–15 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken. If you want a thinner sauce, add more broth or water until you reach the desired consistency.

Taste the sauce and adjust the seasoning as needed. If the sauce is too spicy, you can add sugar to balance the heat. Cook for another minute, and your chili sauce is ready.