by Texas Homesteader ~
It’s hatch chile season, y’all! I want to put all those delightfully-roasted hatch to good use. So I decided to make a creamy hatch chile sauce with some of them.
Come see how I made this quick & easy Creamy Hatch Chili Sauce.
(Note: Some links in this post will take you to other related articles for further information. But links preceded with * are affiliate links. If you click and buy something I could receive a tiny commission.)
How To Process Roasted Hatch Chile Peppers
During Hatch Chile Season we often buy roasted hatch chile peppers. But before I toss them in the freezer I process them the same as I do my own roasted poblano peppers from the garden.
I remove the roasted skins and cut the pepper open to remove the core & seeds.
Then I spread out the peppers and freeze them in a freezer bag.
That means using my roasted hatch chiles is as easy as cutting off a chunk and proceeding with my recipe.
I love chopping some of those spicy hatch chiles and stirring into my Instant Pot Macaroni & Cheese. Spicy!
What Are The Ingredients For Creamy Hatch Chile Sauce?
The ingredients for this creamy chile sauce are simple:
One skinned, seeded hatch chile. (or TWO if they’re small)
1 – 2 cloves of peeled garlic
2 Tablespoons olive oil
1/4 cup thick Greek yogurt
Salt to taste (I use 1/2 teaspoon)
How Hot Are Hatch Chiles?
Mild varieties of Hatch chiles are only a lightly spicy pepper. There are hotter varieties of hatch chiles though.
So this Creamy Hatch Chile sauce can be anything from a mere slight tingle to the tongue to mildly hot, depending upon how hot you like it.
I typically use the hotter Hatch chiles for mine. But, you know, we tend to enjoy spicy foods at our house. Cruisin’ for a bruisin’ is the order of the day in our family when it comes to spicy food.
Feel free to ask for the milder variety to tone down the heat if you like.
Greek Yogurt Substitute For This Creamy Pepper Sauce
I’ve made Homemade Yogurt for over ten years now. So to get the thicker consistency of Greek yogurt I simply strain a portion of my own homemade yogurt instead.
I have a clean cotton cloth I use to strain yogurts and cheeses. For me it works better than cheesecloth so that’s what I use.
I spread out that small cotton cloth & plop in about a half cup of yogurt, tie the cloth closed and hang it somewhere to allow the whey to drain. This leaves my yogurt as thick as greek-styled yogurt.
Sometimes if I’m not needing the whey I’ll use a rubber band to hang it from the kitchen sink faucet. Then I allow it to drip directly into the sink, there’ll be no mess that way.
If I want to keep the whey I’ll use that same rubber band to attach the open-face cloth to the top of a wide-mouth jar and capture the whey that drains from the yogurt inside the jar.
I often use the captured whey for my next batch of Homemade Bread. That way nothing’s wasted!
Now that my yogurt is nice & thick I’m ready to make up my creamy hatch sauce.
How To Blend Chile Sauce To Creaminess
I blend my sauce to creamy smoothness in my *Ninja Blender. I love my Ninja for blending things better than my traditional blender ever could!
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The Ninja does the job in only about 30 – 45 seconds.
Do You Like Dense Or Fluffy Hatch Sauce?
Sometimes I’ll wait and stir in my thickened yogurt at the end instead of blending it with the other ingredients. That keeps the hatch sauce more dense if fluffy sauce isn’t to your taste.
You can whirr the yogurt in your blender along with the other ingredients all at the same time if you like. It’s faster and it fluffs up the chile sauce to make it lighter.
Either way – your preference here.
Really, that’s all there is to it! Our Creamy Hatch Chile sauce is ready to be enjoyed.
How Can You Use Creamy Hatch Chile Sauce?
This spicy sauce will go with many different dishes deliciously.
Atop Homemade Tamales for a creamy yet spicy finish
Spooned on top of some Pulled Pork Enchiladas
Added to the top of Carnitas Tacos
Delicious as a Homemade Baked Pita Chip dip
Topping for Southwest Quesadillas
Now that makes this creamy hatch chile sauce a versatile recipe, y’all!
And here’s the best part: Since my chiles are already roasted, skinned and seeded, this recipe comes together in less than 2 minutes. Quick & easy is the way I fly in my kitchen. How about you?
Don’t Let ‘Em Know How Easy This Hatch Sauce Is!
Now every cook loves to hear their family raving about something they’ve prepared. And this Creamy Hatch Sauce was raved about, let me tell ya!
After several complementary comments, RancherMan looked sheepishly over at me and asked: “It’s so delicious, is… is it hard to make?”
I knew he was putting out feelers to see how often he could expect this delicious chile sauce to be available upon his request.
But I’m not gonna let the cat out of the bag, y’all. I’ll just let him think it took lots of effort.
So I simply smiled and said “Honey, you know I’ll make it for you whenever you ask“. Shhhhhhh…..
I found my base recipe at Hilah Cooking and tweaked it to our preferences. Aaaaahhhh – flexibility is the beauty of homemade food.
Here’s the recipe as we enjoy it.
Oh, and keep my secret & don’t let anyone know how easy it is, ‘kay??
Did you make this Creamy Hatch Chile Sauce? Please rate the recipe in your comment below!
CREAMY HATCH CHILE SAUCE
Ingredients
Equipment
Method
- If your peppers are raw, first roast the pepper under the broiler for 2-3 minutes on each side. Pepper skin will be blistered and blackened.
- Place blackened pepper on a cutting board, cover with a bowl and allow it to cool.
- Remove the pepper's stem & seeds. Peel pepper skin if desired. (sometimes the pepper skin is so thin I don't bother peeling it, but sometimes skin can be tough and I don't want it in my sauce)
- To make creamy Hatch Chile Sauce, place prepared pepper, garlic cloves, salt and oil into a blender and blend until smooth.
- Add yogurt and stir to fully combine.
Tried this recipe?
Let us know how it was!~TxH~
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