Hatch Red Chili Sauce

Recipe by Miss Annie
READY IN: 40mins


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


  • Rinse chile pods, remove stems and seeds.
  • Place water and pods in a pan and heat to boiling.
  • Reduce heat and allow to simmer until pods are soft and pulpy (about 20 minutes).
  • Remove pods and place in a blender, setting aside cooking liquid.
  • (Add salt, garlic gloves & Oregano in blender at this time as well -- ).
  • Run through blender until pods form a smooth paste.
  • In a large skillet, heat 2 Tbsps. oil.
  • Add flour and brown lightly.
  • Remove from heat, add chiles to flour mixture, contining to stir until lumps are dissolved.
  • Return to heat, stir enough of the cooking liquid to make a gravy like consistency.
  • Simmer for about 10 minutes.
  • May be frozen for future use.