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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

Course Condiments
Cuisine Mexican
Keyword creamy, green chile, Hatch, hatch chile, sauce, Yogurt
Prep Time 10 minutes
Servings 6 people
Author www.TexasHomesteader.com



  • 1/4 cup Hatch green chiles roasted, skinned & seeded (1 large or 2 small peppers)
  • 1 - 2 cloves garlic
  • 2 Tablespoons olive oil
  • 1/4 cup plain unflavored Greek yogurt (Or strain regular yogurt through cheesecloth to make it thicker)
  • Salt to taste (I used 1/2 tsp)



  1. 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.

  2. Place blackened pepper on a cutting board, cover with a bowl and allow it to cool.

  3. 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)

  4. To make creamy Hatch Chile Sauce, place prepared pepper, garlic cloves, salt and oil into a blender and blend until smooth.

  5. Add yogurt and stir to fully combine.