How To Make Roasted Green Chile Sauce

Bags of Roasted Hatch Green Chiles recipe
Fire roasted green chile, fresh from a roadside roaster.

How to make a roasted green chile sauce New Mexico style? First you start with bags of fresh roasted Hatch chiles.

The Fall Equinox is right around the corner. And in our small corner of the world that means only one thing- it's chile roasting time. New Mexicans are passionate about their state's most distinctive crop. Smoky, spicy and sweet all at once is the best way I can describe the complex flavor of New Mexican roasted chiles.

Roasters are ubiquitous now- along the roadsides and in parking lots- stoking their fires outside Whole Foods and Walmart alike, turning barrels of fresh Hatch chiles over open flames.

The aroma is enough to make you weep.

With fiery-sweet chile happiness, that is.

Vegetarian roasted green chile sauce
Vegetarian roasted green chile sauce.

Neuvo Mexico Roasted Green Chile Recipe

Here in New Mexico green chile is a sauce or a stew. You can use this recipe as a base for both. Use hot or mild chiles, to taste. Roasted green chile makes a fabulous sauce on enchiladas. Add it to casseroles and stews. Spoon it over fried eggs, beans and tortillas- especially huevos rancheros. Try it on rice, cooked quinoa and beans. Omnivores love it on steak, burgers, chicken and fish.

I can't imagine anything that wouldn't cozy up to green chile. Well, chocolate chip cookies- maybe not so much.


Roasted Hatch chiles- two heaping cups, skinned, stemmed, seeded, chopped
5-6 cloves garlic, peeled and chopped
2 ripe tomatoes, seeded, chopped- I used Roma (plum) tomatoes
3 cups chicken or beef broth- reserve 4-5 tablespoons
Pinch of sea salt, to taste
Fresh ground pepper, to taste
A dash of balsamic or sherry vinegar
1 tablespoon agave syrup
2 tablespoons cornstarch (or potato starch/arrowroot, if you are corn-free)


In a large saucepan, combine the chiles, garlic, tomatoes, broth, sea salt and pepper, vinegar and agave syrup. Bring to a simmer over medium-high heat; reduce the heat a bit and maintain a gentle, constant low simmer for ten minutes.

Add the cornstarch to the reserved broth and whisk to make a slurry or thickening paste. If you are using arrowroot starch instead make sure the broth is cool- it will work better if the reserved broth isn't hot.

Stir the slurry into the green chile and continue to cook- stirring- for another 7 to 10 minutes until the sauce is thickened (but not gluey, still pourable).

As always, taste test. If you used very hot chiles and the sauce is too spicy add a touch more sugar to soften the heat.

Remove from the stove and set aside.

Use as a base for a stew (add cooked ground pork or beef or turkey) or chili con carne.

Or use as a sauce for eggs, burgers of all persuasions, grilled chicken or salmon, and even casseroles (thin a bit if you need to).

Makes about four servings.



Slacker Mom (aka Mrs. GF) said...

Umm YUM!!! I am so glad you can eat these!! That would completely stink to smell something so yummy EVERYWHERE (Walmart...really???), and not taste.

Unfortunately, I am cleansing this week (my company just left, and my system needs a clean out after all the entertaining this month...), so this will have to wait until next week.

I now have to make week.

Thanks for sharing!
Love SM

Albert said...

Delicious !

Abbi said...

so thats what you do with those yummy smelling chiles. Hopefully they will still be around whn my morning sickness passes.

Sheri said...

Yum. Nuff said :-)

Dylan said...

Me and my mom were looking for something to do with the chilies we got from our veggie pick-up, now (thanks to you) we do!
So I decided to do some changing to my blog and I almost done, come check it out its so different! (I think I like it, I may have to change it a few times until I am really happy with it!) When you were trying to help me (a few months ago with the "I blog gluten free button) I now understand what you were trying to tell me!!!!
thanks for the advice!
talk to you soon,
your fellow blogger, Dylan

funwithyourfood said...

I love a smoky spicy flavored dish. Looks great!!


Jon said...

We saw some of these being fire roasted at a local farmer's market earlier this week and thought they'd make for an interesting ingredient/dish - we were right:) Although we imagined them with chocolate chip cookies :/

Thanks for the idea and recipe! Next time we're at the market, I'll look for something fire roasted if only to see what Cindy does with it once it's in the kitchen.

Natalie said...

Oh, I am about to cry. I miss these! I need to visit the Southwest again and get my fix. Until then, these pictures will do!

Karina Allrich said...

Hi Slacker Mom - Yeah, am I glad, too. And Walmart - it's a bit surreal. But then, where I live can be very surreal at times. Not to mention, loaded with irony.

Good luck with your cleanse! xoxo

Thanks, Albert!

Hola, Abbi! Have you tried candied ginger? That used to help me. Feel better soon! :)

Hiya Sheri! Nuff, indeed. ;)

Hey Dylan, The blog is looking good. You're doing a fab job with it. Not to mention, some fabulous baking! ;)

Teddy - Me too. Smoky + spicy = goodness.

Hey Jon - Excellent! I look forward to seeing what Cindy comes up with.

Oh Natalie, I know! When we lived back in Massachusetts, I missed roasted chiles so much. If you're ever in Santa Fe, let me know.



Lisa said...

Hey there,

I just wanted to say, you have posted some wonderful recipes on your site. I frequently stop by to pilfer creative ideas for our home cooked meals.

Recently, I had been biopsied for Celiac and the test came out negative. After that I went on a two week fruit/veggie detox (no gluten or animal products) and found that my "tummy issues" magically resolved. When I got off the detox I indulged in a meatball sub and suffered the worst food hangover/upset tummy ever. I've always noticed that I would get "puffy" and have stomach issues a day after eating copious amounts of bread. It might not be Celiac but something in wheat does not agree with me.

This fact makes your site more helpful than ever. Thank you for the tasty recipes!

Melissa said...

Karina -- I just realized we're on the same wavelink with the NM green chile post. I've been peeling and freezing green chile all weekend. I made a batch of soup today and next week I'll do green chile stew. I have a "Taos" post on my site for today.

Life is so interesting! We have some Scottish heritage similarities, gluten issues, and a love for NM green chile. Nice!

And next time I'm in Santa Fe, can I buy you lunch at The Shed? Would love to meet you. :-)


JennDZ - The Leftover Queen said...

I adore green chiles! So delcious! You are making me think back to my days in the AZ desert!

JennDZ - The Leftover Queen said...

oops! I meant to say: Welcome to The Foodie Blogroll!

Sea said...

The best chili sauces I ever had were in New Mexico... they burned several billion holes in my stomach, but were so incredibly good. I can't wait to try your recipe!

Catherine said...

Ooh, I should be craving breakfast, instead I want some chili. Delish!

Tofu Mom (AKA Tofu-n-Sprouts) said...

Oh wow. I am so jealous.... I wish so VERY much I was in New Mexico this autumn to gorge myself silly on the roasted green chiles. I miss it there.

Hopefully I'll be visiting at Christmas, at least I can stock up on frozen chiles then.

Oh - and byt the way, I just discovered your blog. I'm not GF but am vegan and was actually looking for vegan recipes...

Nice work!

I'll be back.

Karina Allrich said...

Hi Lisa,

I'm sorry the biopsy didn't give you an answer. A story I hear over and over again. Unfortunately, even though biopsies are the so-called gold standard, they often miss celiac damage (due to its patchy pattern or sub-clinical phase). I always say: do what makes you feel better. It's common sense. If wheat or gluten produces symptoms, avoid wheat and gluten. If you continue to heal and feel better- you have your answer. A

Also - milk can be equally problematic for many gluten sensitives. Roughly 50% of celiacs are intolerant to casein or whey as well (the milk proteins). My informal poll here in August showed 62% of my visitors who answered the poll are dairy intolerant.

Good luck- and come back soon with an update.

Hey Melissa! Thanks for stopping by! I'll come read your Taos entry. Do let me know if you visit Santa Fe. Lunch sounds fun. ;)

Hi Jenn! Thanks! And thanks for stopping by.

Hi Sea, You can use mild or hot chiles- both are tasty. We don't want to burn any holes in your lovely tummy. ;)

Hey Catherine! Great to see you! How are things in the Big Apple?

Hi Tofu Mom, Yes, it's hard to resist eating green chile every day. ;)

Luckily they do pack and freeze buckets of it. Bueno (from Albuquerque) has some darn good frozen autumn roasted green chiles.


Virginie Péan said...

I'd like to find such chiles in France !!! We can only find these little and very hot red/green peppers, that will call "bird pepper". Mexico is to far away and chiles don't belong to our Food Culture.

Karina said...

Hi Virginie! So nice to see you! :) Those tiny bird peppers- I wonder if they are Thai or Indian peppers? Very spicy.



Christine said...

Oh roasted green chiles!!! I lived in Santa Fe 17 years ago and I so miss them! Homemade Green Chile Stew, green chile sauce on stuffed sopapillas from Baja Tacos, and on Lotta Burgers- yum! I might just have to break down and order some frozen ones on the internet because the only thing you can get in the Midwest is the canned ones and I don't know how they get away with calling them green chiles!

Karina said...

Hi Christine! Oh- I feel your pain. Can you find any frozen chiles?

We made a batch of greem chile tonight- and it was HOT. We couldn't stop eating it- so spicy and so good. ;) Wish I could send you some via cyberspace.


Anonymous said...

As a native New Mexican, I'm glad you like chile as much as I do. It's great, and very versatile. I just have one nitpick. You can prepare it however you want, but if you're adding vinegar, it's not authentic. Authentic New Mexico chile sauces NEVER contain vingar. That's actually one of the things that separates them from other salsas and hot sauces. The other, obviously, being the chile itself.

Karina Allrich said...

Anonymous, I'm a creative cook. I follow my taste buds, not tradition. I don't care if my recipe is "authentic", truth be told.


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