New Mexico Hatch Green Chile Sauce Recipe

Some things capture the brave spirit of New Mexico like green chili sauce. This delicious vegetarian green sauce – or salsa – made from iconic chili that is planted in the valley of Palka. The sauce is modest and smoky, with a spice level that depends on the pepper variety.

I am not sure if there is an official New Mexico Green Chili Sauce, but there must be, and this can meet the requirements. My version (popular since 2018) was made with only a few simple ingredients and has a light taste, so it does not beat the taste – or heat, if you become spicy – from Paprika.

Ingredients

• Hatch Chiles
• Olive oil
• Yellow or white onion
• Garlic
• Flour
• Vegetable broth or broth
• Salt

FAQ

What is the Chile hatch?

Hatch Chiles is a premium green chili paprika – similar to their California colleagues, Anaheim Peppers – grows exclusively in the New Mexico Hatch Valley, where the unique land and climate in the region gives them their distinctive taste.

They come in mild and hot varieties, so you can choose based on your spices preference for this recipe. The hatch chiles is most often baked to issue their rich and smoky taste, then mixed into sauce or salsa which is a staple of southwest cuisine.

When is the chile hatch season?

Chile’s hatch season usually lasts from the beginning of August to the end of September, although sometimes it can begin at the end of July and extended until early October depending on weather conditions and harvests.

Is the chiles hatch spicy?

Yes, the palka chili can be spicy – but the heat level varies. The hatch chiles ranges from light to heat depending on the specific varieties planted. Some paprika, while others can package hot similar to jalapeño. Generally:

• Gentle Hatch Chiles: Called numex 6-4 and big jim (light strain). Fine heat, good for those who want a feeling without burns.
• Currently Hatch Chiles: Called Joe E. Parker and Big Jim (medium strain). A balanced kick with a lot of chile taste.
• Hot Hatch Chiles: Called Sandia and Lumbre. It feels spicy, but usually not excessive for hot lovers.

Salsa Hatch Chile Serving SuggestionsS

This sauce has so many uses, from only served with Mexican grated chicken tamale, to drizzle on top of sonoran beef taco (picture above).

My Palka chili sauce is also a perfect complement to Taco, Enchilada, and Burrito – and it inspires refuned beans of my palka green chili. Chiles adds to the delicious taste to pinto beans, with only a little seasoning (the picture below).

If you crave a burger, this palka chili sauce will be amazing at my Chile Chile Chile (see below).

How to choose the best palka chili

Look for a sturdy and smooth paprika without dimples or defects – they must be lively green. Choose chili that is symmetrical and feels heavy for its size, because this shows they still have humidity, which means more flavors. To store, wrap it in a paper towel and place it in a closed container in the refrigerator.

New Mexico Hatch Green Chile Sauce Recipe – Step by Step

Align the palka chili on a baking sheet. Bake until the skin is scorched.

Add a scorched chili to a bowl and cover with a plastic wrap for steam for 15 minutes.

Use a paper towel to wipe the scorched leather from the paprika. Then remove the stems and seeds.

Cut the palka chili and set aside.

Saute chopped onions and garlic in oil until soft.

Stir the versatile flour and cook for 1 minute.

Shake in vegetable broth.

Add chili and chopped salt. Bring to a boil (boiling very light) for 15 minutes to thicken over medium heat.

Spicy palka chili sauce

For heat, use hot palka chili – generally labeled as a large sandia or jim (hot tension). It has more capsaicin than lighter varieties and carries a real kick while still offering a sense of hatching signature. If you can’t find it fresh, frozen or roasted chili from New Mexico farmers who have a good reputation (such as Palka Chile Shop or Bueno food) is a good alternative.

If you have made my New Mexico green chili sauce, please leave the star ranking on the recipe card. You can also leave the comments below or ask questions.