Hatch Green Chili Recipe – A Smoky Southwest Classic You’ll Love
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.