Hatch Chile Sauce
Chef Tom Fraker


3 tablespoons Extra Virgin Olive Oil
1 large Maui Onions, diced
My Grinders (use Coarse Sea Salt), to taste
My Grinders (use Rainbow Peppercorns), to taste
3 cloves Peeled Garlic, minced
2 tablespoons All-Purpose Flour
1/4 cup Sherry
4 New Mexican Hatch Chiles, roasted, peeled, and seeded
2 cups Chicken Broth
1 teaspoon Ground Coriander


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