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Hatch Chile Pepper Sauce
Chef Tom Fraker

Hatch Chile Pepper Sauce


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 Peppers, 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 My Grinder Course Sea Salt and My Grinder Rainbow Peppercorns.

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