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    You are in: Home / Recipes / Hatch Red Chili Sauce Recipe
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    Hatch Red Chili Sauce

    Hatch Red Chili Sauce. Photo by PaulaG

    1/1 Photo of Hatch Red Chili Sauce

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    25 mins

    15 mins

    Miss Annie's Note:

    This is the recipe used by the Messilla Valley Chili Company in Hatch, New Mexico. It may be frozen.

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    cups (a ...

    Units: US | Metric

    • 12 dried hatch chiles, medium (Mesilla Valey) or 12 hatch chiles, hot (Mesilla Valey)
    • 3 1/2 cups water
    • 2 garlic cloves, whole
    • 2 teaspoons salt
    • 2 tablespoons oil
    • 1 tablespoon flour
    • 1 teaspoon oregano leaves, dried, crushed


    1. 1
      Rinse chile pods, remove stems and seeds.
    2. 2
      Place water and pods in a pan and heat to boiling.
    3. 3
      Reduce heat and allow to simmer until pods are soft and pulpy (about 20 minutes).
    4. 4
      Remove pods and place in a blender, setting aside cooking liquid.
    5. 5
      Run through blender until pods form a smooth paste.
    6. 6
      In a large skillet, heat 2 Tbsps. oil.
    7. 7
      Add flour and brown lightly.
    8. 8
      Remove from heat, add chiles to flour mixture, contining to stir until lumps are dissolved.
    9. 9
      Return to heat, stir enough of the cooking liquid to make a gravy like consistency.
    10. 10
      Simmer for about 10 minutes.
    11. 11
      May be frozen for future use.

    Browse Our Top Savory Sauces Recipes

    Ratings & Reviews:

    • on December 05, 2011


      I can not believe that I haven't reviewed this before now! I have been making red chili sauce similar to this years and years and years. My Vita-Mix makes quick work on this recipe. Made for PARTY 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 29, 2007


      This is a terrific recipe. Authentically Mexican, wonderful flavor, enticing aroma, and gorgeous deep color -- a multi-sensory feast! I've made this kind of thing before, and when I was getting ready to post my version of Chile con Carne (Sonoran style), I found that you had saved me the trouble of writing it all down. I just link to this page, for folks who need help with this step. Thanks for posting this!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 16, 2014

      On the American side of the Sonoran border, this is called chili gravy. This is a good version. I prefer one from the Mormon communities just south of the border. I use apple juice instead of water. Use only 2 1/2 cups. For the chilis use 6 New Mexican red, 3 anchos, 3 guajillos. Remove seeds and stems, tear into small pieces and toast in a saucepan while also toasting the garlic. Pour in the apple juice bring to a boil then simmer for 10-15 minutes. Either use an immersion blender or stand blender to puree the sauce.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Hatch Red Chili Sauce

    Serving Size: 1 (1425 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 249.3
    Calories from Fat 128
    Total Fat 14.2 g
    Saturated Fat 1.8 g
    Cholesterol 0.0 mg
    Sodium 2357.6 mg
    Total Carbohydrate 30.1 g
    Dietary Fiber 4.6 g
    Sugars 13.8 g
    Protein 6.0 g

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