Hatch Green Chili Recipe – A Smoky Southwest Classic You’ll Love
If you’ve never made a hatch green chili recipe from scratch, you’re in for something seriously delicious. These smoky, slightly spicy chilis from New Mexico aren’t just a regional ingredient — they’re the heart of many bold, cozy dishes that bring heat and comfort all in one bite. In this post, I’m sharing my favorite way to use hatch green chilis, with tips for roasting, pairing, and making the most flavorful green chili sauce from scratch. Whether you’re new to these peppers or a longtime fan, this is a must-make recipe you’ll return to again and again.
A Taste of New Mexico in My Kitchen
I still remember the first time I smelled roasting Hatch green chilis. It was at a dusty roadside market outside Santa Fe, and the air was thick with that smoky, earthy aroma — something between roasted poblano and open flame. That scent stopped me in my tracks. I bought a paper bag full and had no idea what to do with them. But that’s the thing about hatch green chili recipes — once you try them, they stick with you.
Back home, I turned those roasted beauties into a hearty sauce poured over eggs and potatoes. It was simple, humble, and absolutely unforgettable. That dish is what started my obsession with hatch green chili — and inspired the recipe I’m sharing with you today.
Over the years, I’ve learned a few tricks to coax the most flavor out of Hatch chilis: blistering the skin just right, layering them with bold ingredients, and pairing them with sweet and acidic elements like sour cherry sauce or even a chilled balsamic strawberry caprese salad. They’re versatile like that.
This hatch green chili recipe is my go-to: rustic, flavorful, and grounded in everything I love about cooking — comfort, spice, and a touch of the unexpected.
Cooking with Hatch Green Chilis
How to Roast and Prep Hatch Green Chilis Like a Pro
When it comes to a great hatch green chili recipe, roasting is everything. Fresh Hatch chilis have a tough outer skin that softens and peels away beautifully once charred. To start, lay your chilis on a hot grill or directly over a gas burner. Turn them until the skin is blistered and blackened on all sides — it takes just 8 to 10 minutes. Then, pop them in a bowl and cover tightly with plastic wrap. The steam loosens the skin, making it easy to peel off after about 15 minutes.
Once peeled, remove the seeds if you want a milder flavor. For a bit more kick, leave some in — Hatch green chilis range from mild to medium heat, so taste a small piece first. Roasted chilis can be stored in the fridge for up to 5 days or frozen for longer (check out tips similar to freezing peaches — same principle, different produce).
Easy Weeknight Hatch Green Chili Recipes That Deliver
Roasted Hatch chilis can transform your everyday dinners. Toss them into scrambled eggs, layer them into enchiladas, or stir them into creamy mac and cheese for a smoky twist. One of my weeknight go-tos is a skillet hash: pan-fried potatoes, onions, roasted Hatch green chili, and a few spoonfuls of shredded chicken — all topped with a fried egg.
You can even add chopped chilis to cornbread batter or serve them over grilled chicken alongside a dollop of cottage cheese ice cream for a sweet-cool contrast. Yes, it sounds weird. But trust me — the smoky heat against creamy cold is chef’s kiss.
No matter how you use them, roasted Hatch green chilis make simple meals taste layered and intentional — without any extra effort.
Sauces, Stews & Southwest Flair
Homemade Hatch Green Chili Sauce (Plus What to Do With It)
If there’s one hatch green chili recipe that’s essential in every kitchen, it’s the sauce. A good Hatch green chili sauce is silky, a little spicy, and deeply savory — and once you learn how to make it, you’ll want to pour it on everything.
To make it, start by sautéing garlic and onion in olive oil. Add chopped roasted Hatch chilis, a little cumin, and chicken or vegetable broth. Simmer until everything melds together — about 15 minutes — then blend it smooth (or keep it chunky if that’s your thing). Add a splash of lime juice for brightness and salt to taste. You can also throw in a spoonful of blueberry ganache — yes, seriously — for a sweet-smoky depth that sounds strange but tastes fantastic.
Use this sauce on enchiladas, breakfast burritos, grilled vegetables, or even baked fish. It also freezes beautifully, so make a big batch and portion it for quick flavor boosts later. It’s like a flavor insurance policy.
Pairing Ideas: What Goes Well With Hatch Green Chili Dishes
The beauty of Hatch green chilis is how well they play with other bold flavors. Pair them with proteins like pork, beef, or turkey. Try layering the chili sauce over tamales or spooning it onto tacos filled with roasted squash or mushrooms.
They also balance beautifully with acidic or fruity ingredients. I love serving Hatch chili stew with a tangy wellness shot on the side, especially ones made with citrus or ginger. Or, make a Southwest-inspired grain bowl: quinoa, black beans, corn, roasted Hatch chilis, and avocado, all drizzled with lime crema. It’s fresh, fiery, and perfect for meal prep.
For dessert? Don’t be afraid to contrast the heat with something creamy and cool — even something like cherry coffee cake can be a fun twist after a spicy meal.
Heat Levels, Substitutes, and Health Benefits
Are Hatch Chiles Hot? How They Compare to Other Peppers
So, how hot is a Hatch green chili, really? The answer depends on the variety. Hatch green chilis can range from mild to medium heat, clocking in around 1,000 to 8,000 Scoville units — the same scale used to measure jalapeños. That means some are mild enough for sensitive palates, while others deliver a kick that lingers just long enough to wake up your taste buds.
The heat also varies by harvest. Early-season chilis tend to be milder, while late-summer batches pack more punch. If you’re worried about spice, start by tasting a small piece before adding a whole chili to your hatch green chili recipe.
Looking for a substitute when Hatch chilis are out of season? Anaheim peppers are a decent stand-in — they’re in the same pepper family and share a similar shape and texture, although the flavor isn’t as robust. You can also mix them with poblano or serrano peppers for a closer heat and taste match.
Nutritional Benefits of Hatch Green Chilis (And Why They’re a Must-Have)
Beyond the flavor, Hatch green chilis are surprisingly good for you. They’re loaded with vitamin C, beta-carotene, and antioxidants — all great for immunity and skin health. They’re also low in calories, high in fiber, and contain capsaicin, the compound that gives peppers their heat and can boost metabolism.
That makes them not just tasty, but a smart addition to your weekly meals. And since they’re so versatile, it’s easy to work them into dishes you already love — toss them into a matcha chocolate bar for an adventurous twist or add to grain bowls, soups, or wraps.
In short, Hatch green chilis aren’t just a Southwest treasure — they’re a flavor-packed, nutrient-rich ingredient you’ll want to keep around.
Frequently Asked Questions
What do you do with Hatch green chilis?
You can roast, peel, and use Hatch green chilis in sauces, stews, enchiladas, burritos, soups, or even dips. Their smoky, slightly spicy flavor works beautifully in both savory and unexpected sweet pairings, like savory-sweet cornbread or a spoonful stirred into eggs. Try them in a classic hatch green chili recipe or freeze roasted chilis for later use.
What is the difference between green chili and Hatch green chili?
“Green chili” is a general term that refers to any unripe chili pepper, while “Hatch green chili” refers specifically to chili peppers grown in the Hatch Valley region of New Mexico. Hatch chilis have a distinct flavor due to the area’s unique soil and climate — earthy, smoky, and slightly sweet — making them stand out in any hatch green chili recipe.
What are Hatch chillies used for?
Hatch chilis are perfect for sauces, salsas, casseroles, stews, tacos, or simply roasted and added to burgers or grilled cheese. They’re often used in regional New Mexican dishes like green chili stew or smothered enchiladas.
What are the ingredients for green chili sauce?
A basic Hatch green chili sauce includes roasted Hatch chilis, garlic, onion, cumin, salt, and chicken or vegetable broth. Lime juice adds brightness. Some variations include flour or cornstarch to thicken it.
Is Hatch green chili healthy?
Yes! Hatch green chilis are packed with vitamin C, antioxidants, and capsaicin, which may help with inflammation and metabolism. They’re low in calories and full of flavor, making them a nutritious upgrade in many dishes.
What is another name for Hatch green chiles?
They are often called New Mexico green chiles or referred to by cultivar names like Big Jim, Sandia, or NuMex. However, only peppers grown in Hatch, NM, are officially “Hatch green chiles.”
Are Hatch green chilies very hot?
Some are mild, while others are medium-hot. They range between 1,000 and 8,000 Scoville units — similar to jalapeños. You can always control the heat in a hatch green chili recipe by removing seeds and membranes.
Conclusion
Hatch green chilis are more than just a seasonal treat — they’re a tradition. Whether you’re roasting them fresh from the market, stirring them into a homemade sauce, or adding heat to your favorite comfort dish, a good hatch green chili recipe has the power to bring the bold flavors of the Southwest right into your kitchen. And if you’re new to using them, don’t worry. Start small. Roast a few. Taste, play, and find what works for you.
No matter how you serve them, Hatch green chilis bring warmth, flavor, and flair to any plate — and they just might become your favorite ingredient.
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Hatch Green Chili Recipe – A Smoky Southwest Classic You’ll Love
- Total Time: 35 minutes
- Yield: 2 cups sauce 1x
Description
This bold and cozy Hatch green chili recipe features fire-roasted chilis, savory spices, and a homemade sauce that’s perfect over eggs, tacos, or stews.
Ingredients
8 Hatch green chilis, roasted and peeled
1 small yellow onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1 tsp cumin
1 cup chicken or vegetable broth
Salt to taste
Juice of 1 lime
Instructions
1. Roast Hatch green chilis over open flame or grill until skin is blistered.
2. Place chilis in a covered bowl to steam, then peel and deseed.
3. In a saucepan, heat olive oil and sauté onion and garlic until soft.
4. Add roasted chilis and cumin; stir to combine.
5. Pour in broth and simmer for 15 minutes.
6. Blend until smooth or keep chunky.
7. Add lime juice and season with salt to taste.
8. Use immediately or store in fridge for up to 5 days.
Notes
Use mild or hot Hatch chilis depending on your spice preference.
Add a pinch of oregano or smoked paprika for extra depth.
Great over burritos, scrambled eggs, or enchiladas.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Condiment, Main
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1/4 cup
- Calories: 80
- Sugar: 2g
- Sodium: 310mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
