- 12-14 fresh large green chiles (Hatch, Anaheim, poblano, etc), stemmed, seeded and halved
- 1 onion, quartered
- 6 cloves garlic, peeled
- 2 tablespoons canola oil
- Salt and black pepper
- 1 3/4 cups chicken or vegetable stock
Preheat oven to 425°F.
Line a cookie sheet with aluminum foil.
Place onion, garlic and chiles on sheet and sprinkle liberally with salt and pepper.
Add oil and toss to coat.
Roast for 1 hour, stirring once, until just browned (some spots may get quite dark, this is ok).
Remove from oven and let cool to room temperature.
Puree in food processor with half of stock until smooth.
Add rest of stock and puree.
Using different chiles, as well as chiles of varying ripeness will result in a range of flavors and heat levels. Each batch of sauce will differ! Get creative by adding things like coriander, cumin, tomatillos and tomatoes when roasting, or lime juice and cilantro when pureeing. Use to top enchiladas or burritos, or as a simmering sauce for meats (adding extra liquid). Use as a base for soups, stews and sauces or mix with rice, beans or pasta for hot and cold side dishes. Mix with cream cheese or sour cream for a dip with chips and salsa, or with avocados for delicious guacamole.
Also: We recommend you don't use hatch chiles exclusively - unless you like your sauce VERY spicy!