This creamy hatch chile sauce is delicious atop enchiladas, spooned into tacos or spread across tamales. Heck it's even delicious as a dip! And you really don't get any easier than this one. #TexasHomesteader
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.