0 from 18 votes
Roasted Red Hatch Chile Sauce - Recipe
This roasted red chili sauce recipe is made with fresh, not dried, roasted Hatch chile peppers from New Mexico. It is thick and slightly creamy and ideal for many different meals. You can make it as spicy as you want it.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 8
Calories: 92 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 pounds roasted red peppers skins and innards removed
- 1/2 cup chopped red onion
- 5 cloves garlic
- 1 tablespoon spicy chili flakes
- 1 teaspoon cumin
- salt to taste
- 1/4 cup olive oil
- 1 cup chicken broth
Instructions
- Remove the charred skins from your roasted red peppers. Toss the peppers into a food processor, along with some onion, garlic, and seasonings. I used a bit of spicy chili flakes, cumin and salt.
- Process the mixture until it smooths out, then drizzle in some olive oil and process it. The olive oil will emulsify and thicken up the sauce to an almost fluffy texture.
- Transfer the sauce to a pot and add in a bit of chicken broth to thin it out. Simmer it for about 10 minutes to let the flavors mingle.
- Adjust for salt.
- Strain, if desired, or serve it as is.
Cup of Yum
Notes
- Makes about 3 cups unstrained, about 2 cups strained.
Nutrition Information
Calories
92kcal
(5%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
1677mg
(70%)
Potassium
235mg
(7%)
Fiber
1g
(4%)
Vitamin A
885IU
(18%)
Vitamin C
56.1mg
(62%)
Calcium
60mg
(6%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 92
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 1677mg | 70% |
| Potassium | 235mg | 5% |
| Fiber | 1g | 4% |
| Vitamin A | 885IU | 18% |
| Vitamin C | 56.1mg | 62% |
| Calcium | 60mg | 6% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.