Chef Tom Fraker

Hatch Pepper Sauce

Name: Hatch Pepper Sauce
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: About
Cuisine: Mexican
Ingredients: 3 tablespoons extra virgin olive oil; 1 large Maui Onion, 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

Rated 5.0 stars by 1 users

Cuisine

Mexican

Servings

About 2 cups

Prep Time

25 minutes

Cook Time

5 minutes

Ingredients

3 tablespoons extra virgin olive oil
1 large Maui Onion, 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

View Cart (0) Checkout

Directions

In a large sauce pan, heat the oil over high heat and caramelize the onions.
Season with Course Sea Salt and 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.

Recipe Note

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

Recipe from Hatch Chile Cookbook.

Next article Kicked Up Nacho Cheese Sauce

Hatch Pepper Sauce