Hatch Chile Sauce

By Chef Tom Fraker

Print Recipe
Add Recipe To
My Cookbook
Share Recipe

Email

Sent From

From Name From Email

Send To

To Name To Email

Note

Type the numbers below:

Ingredients

check extra virgin olive oil 3 tablespoons extra virgin olive oil

check Maui onion, diced 1 large Maui onion, diced

Melissa's My Grinders Coarse Sea Salt, to taste

Melissa's My Grinders Rainbow Peppercorns, to taste

check peeled garlic, minced 3 cloves peeled garlic, minced

check all purpose flour 2 tablespoons all purpose flour

check sherry 1/4 cup sherry

4 New Mexican hatch chiles, roasted, peeled, and seeded

check chicken broth 2 cups chicken broth

check ground coriander 1 teaspoon ground coriander

Shopping List: Select Shopping List Adds all checked () ingredients to your Shopping List.

Directions:

In a large sauce pan, heat the oil over high heat and caramelize the onions.

Season with salt and pepper.

Add the garlic and cook until aromatic, about 1 minute.

Whisk in the flour and add the sherry.

Add the hatch chiles, broth and coriander and bring to a boil. Reduce heat and simmer for 10 minutes or until slightly thickened.

Carefully pour sauce into a blender and mix until smooth. Serve with enchiladas, tacos, chips, etc.

For a chunky style sauce, don't blend the mixture.

Recipe from Hatch Chile Cookbook

Please note that some ingredients and brands may not be available in every store.