Green Chile Sauce is a staple ingredient in many homes in New Mexico. At it’s most basic, it’s simply pureed green chiles that are added to any number of dishes.
However, with just a little extra effort, the green chile flavor is made even better with a handful of spices and a little bit of time on the stove. I like to make large batches of this sauce and stash it in the freezer for anytime we’re craving Mexican food.
The question “Red or Green?” is heard frequently in NM restaurants. Wikipedia even lists it as the State Question for NM. My choice is almost always green while my kids choose red or green depending on their mood.
My husband’s favorite answer to “red or green?” is “Christmas,” a combination of both green and red chile sauces on the same plate.
Green Chile Sauce
There is a world of difference between a homemade green chile sauce and a canned version. This green chile sauce is incredibly flavorful with as much heat as you desire; just purchase mild, medium or hot green chile.
This sauce can be made thick enough to scoop or thin enough to pour. I made mine nice and thick so that I could freeze the extra and not take up more space than necessary in the freezer.
I simply add water to thin the sauce slightly as I was pouring it into enchilada layers. The thicker sauce is delicious just the way it is, served on eggs for Huevos Rancheros or in a burrito or burrito bowl.
If you know when you make it that you’ll want a smoother sauce, use a small food processor to quickly mince the onions and peppers. Just a few pulses and it will be done. If you prefer a chunkier sauce, you can chop by hand and make the pieces as small or large as you like.
New Mexico Green Chile
If you have access to it, Hatch Green Chile is the most flavorful of any green chile pepper I have ever tasted. If you don’t live in NM or have access to Hatch chiles, Anaheim chile peppers are direct descendants of NM chile peppers.
Anaheim peppers are grown and harvested year-round in Anaheim, CA and they are available across the country throughout the year. NM grown Hatch green chiles are only harvested once a year.
The limited availability of Hatch chile explains why many of my NM friends (and myself included) dedicate full shelves of their freezer for storing the roasted green chile throughout the year.
Green Chile Sauce Recipe
- In a large saucepan, warm the oil over medium heat. Add the onions and the garlic and cook, stirring frequently, until the onions are soft.
- Stir together the flour and the spices. Sprinkle this mixture over the onions and stir to coat.
- Add 1 cup of water to the mixture in the pan and stir to dissolve the flour.
- Add green chile and the rest of the water.
- Bring to a boil and then reduce to a low simmer for 15 minutes.
- Use within 3-4 days or freeze until needed.
New Mexico Green Chile Sauce
Ingredients
- 2 tablespoons light flavored olive oil
- 1 medium onion finely diced
- 4 large cloves of garlic minced
- 14 ounces chopped green chile roasted, peeled, seeds removed and finely diced, (this was approximately 1 ½ lbs roasted green chiles)
- 2 tablespoons all-purpose flour I used a brown rice flour, all-purpose will work as well
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon dried oregano
- ½ - 1 teaspoon kosher salt adjust to taste
- 2 cups water
Instructions
- In a large saucepan, warm the oil over medium heat. Add the onions and the garlic and cook, stirring frequently, until the onions are soft. While this is cooking, stir together the flour and the spices. Sprinkle this mixture over the onions and stir to coat.
- Add 1 cup of water to the mixture in the pan and stir to make sure the flour has dissolved. Add green chile and the rest of the water. Bring to a boil and then reduce to a low simmer for 15 minutes. Use within 3-4 days or freeze until needed. Enjoy!
Nutrition
{originally published 12/6/12 – recipe notes updated 2/18/19}
Jenn says
I'm with your hubby, I could do both sauces on one plate.. as long as they are homemade that is. I'm with you, bottled green chili sauce (heck, even red for that matter) is never as good as homemade!
Karen (Back Road Journal) says
I'm originally from Texas and love different chile sauces. Thanks for your recipe. By the way, I just bought a can of hatch chiles as I can't find fresh in New England. Are they fine for using in recipes?
Mary Younkin says
Canned chile works fine in recipes. It simply won't be as hot most of the time. You might be able to find it in the freezer section as well.
Monet says
There is nothing like a homemade sauce. And since I'm leaving Texas (tomorrow!) I am so glad you shared this recipe. I will be making it back in Colorado!
Chris says
This makes me sad because I don't have access to Hatch chiles this year. Canned chiles just aren't the same.
Mary Younkin says
Canned chiles definitely don't compare, but when you just HAVE to have green chile, they will work in a pinch. Frozen is the next best thing to fresh and if you are lucky enough to live near somewhere selling frozen chile from NM, it is probably Hatch. I bet your Food City sells it frozen, don't they?
Jim says
https://www.hatch-green-chile.com/
you are most welcome. We live in Alaska and order these every year.
Sue/the view from great island says
This looks amazing, I don't think I've ever seen a hatch chile. Do you ever bottle or can this, Mary?
Mary Younkin says
I haven't messed with canning it, Sue. We go through it so fast, I can hardly keep the green chile in the freezer. I was thinking it would make awesome gifts though. I may play with that idea for next year.
Big Dude says
I've been on a green chile kick for about three months and this sounds like a winner. I don't have any fresh roasted Hatch Chiles, but do have some home grown and roasted Poblanos and Big Jims in the freezer that may make acceptable subs.
Santa Fe says
Nice article, Mary. Green chile is more than just an ingredient in Santa Fe, it's a way of life!
Fresh chili peppers says
Very interesting and helpful article.
Glenda Dykstra says
You can buy fresh Hatch chili. They usually ship between July and September depending on weather. Just look up Hatch Green chili. If you add yourself to their mailing list, you will receive updates early to mid spring. Warn you, it isn't cheap, but then it never is. Shipping is reasonable considering they are shipping fresh and you want it quickly.
Then you can roast your own. I have used to broiler in my oven, the grill, and open wood fire with a grill placed over. When I freeze, I add a bit of garlic to my freezer bag. If you have a a suction bag machine, it works fantastic and they stay forever.
Hatch also sells canned. Walmart used to carry it in rather large cans and it was almost as good as fresh. I am unsure if they do now or not.
Glenda Dykstra says
And, no, I don't work for hatch.. 😀 I am just a woman in Iowa who came from Colorado and has a lot of relatives in NM.. A cousin told me about ordering fresh a few years ago.
Anonymous says
Hatch is a New Mexico valley (and has a company so named). The chile grown there are Big Jims.
Anonymous says
Old-School New Mexicans don't use cumin in Red OR Green chile. Ask around.
Tricia @ Saving room for dessert says
We sometimes get Hatch Green Chili's at our local grocery store and they make it a big event. I've always wanted to try making a green chili sauce like this – looks yummy!
Fehrzaana Karbelkar says
I am from South Africa and have no clue if we have chiles.. would a bell pepper suffice as a substitute?
Wade says
I don’t think that would be a good substitute. You need a chili pepper of some kind.
Sherry Scheffer says
Can you freeze this sauce
Mary says
Yes.
Tracy says
Can you make with poblano
Mary says
I’ve never tried that myself, but you can certainly try it. Any pepper will make a terrific sauce, the flavor will change for the different peppers.
Consuelo Hernandez says
Is the new mexico chile pepper in a 2oz package is consider hot sauce chile
Mary says
That sounds about right. It should be a chile powder.
Frann Todd says
Would masa flour work in pace of the all-purpose flour . . . to add another layer of flavor? Or would the masa flour overpower the delicate flavor of the hatch chilis?
Mary says
I don’t think that the masa would blend into the sauce the same way. And it would definitely affect the flavor. Feel free to try it though,
Heather says
Thank you for such a fantastic recipe. I added some freshly cracked pepper and a slurp of white vinegar at the end, just to replicate a sauce I enjoyed at a restaurant a few years ago that has now closed down. Thanks again fir sharing this recipe.
Mary says
I’m thrilled that you enjoyed the recipe, Heather.
Kim Cooker says
What restaurant?
Eric says
I’m going give it a try read some others I think I’m going to use hatch peppers rear good flavor with them I go to a restaurant every Saturday they have green chili it’s all caned stuff it’s good I like to make it my self
Mary says
We love Hatch green chile. I hope you do too!
mjskitchen says
I’m sure hoping the chile farmers can find pickers this year because I couldn’t go without our green chile. Great looking sauce and thanks for the shout out!