Vegetarian Roasted Green Chile Recipe

Fresh roasted Hatch green chiles, still warm from the fire.

Steve brought home two more bags of fresh roasted green chiles, still warm. Hot and spicy Hatch chiles are my favorite. The fragrance is smoky, sweet and spicy all at once. I wish Blogger provided smell-a-vision. I got cookin' and whipped up a vegetarian version of my New Mexico green chile.

Vegetarian Green Chile Recipe

Green chile is versatile. A sauce for your enchiladas. A stew. A base for chili. You can use it in casseroles (pictured is my Green Chile Tortilla Bake). Choose fiery hot or mild chiles, to taste.


Fresh or frozen roasted Hatch chiles - two heaping cups, stemmed, seeded, chopped
5 cloves garlic, peeled and chopped
2 ripe tomatoes, seeded, chopped - I used Roma [plum] tomatoes
3 cups vegetable broth - reserve 4-5 tablespoons
Pinch of sea salt, to taste
Fresh ground pepper, to taste
A dash of balsamic or sherry vinegar
2 teaspoons raw organic sugar
2 tablespoons cornstarch - dissolved in the reserved broth


In a large saucepan, combine the chiles, garlic, tomatoes, broth, sea salt and pepper, vinegar and sugar. Bring to a simmer over medium-high heat; reduce the heat a bit and maintain a gentle, constant low simmer for ten minutes. Stir in the cornstarch paste and continue to cook, stirring for another 7 to 10 minutes, until the sauce is thickened [but still pourable]. Taste test. If you used very hot chiles and the sauce is too spicy, add a touch more sugar. Remove from heat and set aside.

Use this green chile as a sauce on enchiladas and casseroles, or pour it over eggs and tortillas, or rice and beans - you name it. I can't imagine anything that wouldn't cozy up to green chile.

Well, chocolate chip cookies, maybe not so much.