Roasted Green Chile Sauce

If you’re a fan of bold, smoky flavors, this roasted green chile sauce is a must-try. Made with a blend of roasted Anaheim, New Mexican, or Hatch chiles, this versatile sauce brings the heat and depth that will elevate your favorite dishes. 

Whether you’re topping enchiladas, spooning it over grilled meats, or using it as a dip, this homemade sauce offers a delicious way to enjoy the rich flavor of fire-roasted chilies from your garden. It’s easy to make, and with just a few simple ingredients, you can have a batch ready to use immediately, refrigerate for later, or freeze for long-term storage.

Although my garden is located far away from the traditional foods grown in the Southwest, I love the spicy flavors of Tex-Mex foods and can’t resist experimenting with growing different types of peppers. I am a wimp when it comes to hot peppers, and I find the mild, sweet heat of Anaheim-type chiles a good foundation for most Mexican-inspired dishes. It is easy to turn up the heat a bit by adding a jalapeño or two.

Growing peppers in cold climates can be challenging, but it can be done if transplants are started early indoors under lights. The pepper plants are transplanted in the garden when the weather warms, and they have a small window available to produce and ripen fruit before our growing season ends. See 10 Tips to Growing Peppers in Colder Climates for more growing tips.

With such a short growing season here in Maine, we often run out of warm weather before the peppers ripen completely. Usually, a frost warning has me scrambling to harvest all the peppers left on the plants, leaving me with a whole pile of green peppers to preserve at the end of the season.

I use several different methods of preserving peppers, but the majority of the green Anaheim type peppers are made into this delicious roasted green chile sauce and frozen for use throughout the year. A fellow garden blogger shared a version of this recipe many years ago, and it quickly became a favorite in our household. This roasted green chile sauce pairs perfectly with Mexican inspired dishes, including burritos, enchiladas, tamales, and more.

Note: This recipe is for fresh eating or freezing. It is not safe for home canning. If you want to can roasted green chile sauce, please follow this safe canning recipe instead: Green Chile Sauce Canning Recipe.

About the Ingredients

The key to a flavorful green chile sauce lies in the choice of peppers and a balance of savory, tangy, and mildly spicy elements. This recipe allows for flexibility in the type of green chiles you use, whether you prefer the milder Anaheim, the earthier New Mexican, or the more robustly flavored Hatch chiles. Here is an overview of the ingredients for this recipe:

• Anaheim or New Mexican green chilies: These mild to medium-heat chilies form the base of the sauce. Anaheim chilies have a slightly sweet flavor, while New Mexican chilies offer a bit more earthiness. Both varieties are commonly used in southwestern dishes. You can also use canned green chile peppers. Substitute about 32 ounces of diced green chiles for the fresh peppers, and drain before using.
• Garlic: Adds depth and a savory flavor to balance the heat from the chilies.
• Jalapeño peppers: Adjust the quantity depending on your heat preference. For more heat, keep the seeds in the recipe; for less, remove the seeds and membranes.
• Chicken broth: This adds a bit of body and savory flavor. You can substitute with vegetable broth for a vegetarian option.
• Extra virgin olive oil: Adds a rich, smooth flavor, and helps balance the acidity from the lime juice and the heat from the chilies.
• Fresh lime juice: Enhances the flavors of the chilies and garlic. The acidity also balances the richness of the oil and stock.
• Seasoning: Taco seasoning, salt, and pepper adds a subtle layer of spice. Use your favorite store-bought mix or make your own with this Homemade Taco Seasoning Recipe. You can also add fresh cilantro or Mexican oregano for extra flavor.

How to Make Roasted Green Chile Sauce

This roasted green chile sauce recipe is quite simple to make. The most time-consuming part is roasting and peeling the chile peppers, but once that’s done, the rest comes together quickly. All the ingredients are combined in a blender or food processor and blended until smooth. 

You can scroll down to the bottom of this post for the full, printable recipe, but here are the detailed steps to guide you through the process:

Roast and Peel the Peppers

The skins of Anaheim, Hatch, and other New Mexico type peppers are tough. Roasting the peppers enhances the flavor and allows you to blister and remove the thick skin. Visit this link for a step-by-step tutorial on How to Roast and Peel Peppers.

• Grilling Method: My favorite way is to roast peppers over an open flame outside on a gas grill. Preheat your grill to 400°F place the green chile peppers and jalapeños in a single layer on the grate and roast until the skins are puffy and charred. Turn frequently as the peppers roast to cook evenly.
• Oven Roasting Method: Alternatively, you can roast the chile peppers in the oven. Preheat your oven to 400°F. Place the peppers on a baking sheet and roast for 20 to 25 minutes, turning occasionally, until the skins are charred and blistered. 

Once roasted, transfer the peppers to a bowl and cover them with a plate or kitchen towel. Let them steam for 10 to 15 minutes to loosen the skins.

After steaming, slip on a pair of food prep gloves to protect your hands from the hot pepper juices. Then, peel off the skins and remove the stems, seeds, and membranes from the Anaheim chilies. Jalapeños have thin skin and don’t need peeling, and you can keep the seeds for more spice or remove them for a milder sauce. Roughly chop the peppers and set them aside.

Make the Sauce

Combine the chopped peppers, garlic, chicken stock, olive oil, lime juice, and taco seasoning in a blender or food processor. Blend until smooth, or keep it chunky for a more salsa consistency. Adjust the thickness by adding more stock if needed.

Taste the sauce, add salt and pepper, and adjust the seasoning as needed. Add more lime juice for brightness, or additional taco seasoning for more flavor.

Use the sauce immediately, or store it in an airtight container in the refrigerator for 2 to 3 days. For long-term storage, freeze the sauce for up to 9 months. Be sure to label the container with the date for easy tracking.

Ways to Use Roasted Green Chile Sauce

This versatile roasted green chile sauce adds smoky, tangy flavor to a variety of dishes. Here are some delicious ways to enjoy it:

• Chicken Enchiladas: Use this sauce as the star of your favorite enchilada recipe. It pairs perfectly with shredded chicken, melted cheese, and warm tortillas. Check out my Chicken Enchilada Recipe for a perfect meal idea.
• Tacos: Drizzle it over beef, pork, or chicken tacos for a flavorful kick.
• Grilled Meats: Serve as a sauce on the side or drizzle over grilled steak, chicken, or pork chops to enhance the smoky flavors.
• Chili Verde: Incorporate it into a chili verde recipe with pork or chicken for a rich, savory stew. Try this Slow Cooker Chicken Chili Verde recipe.
• Tortilla Chips: Serve it as a dip for tortilla chips to enjoy the smoky, roasted flavor as a snack or appetizer.
• Huevos Rancheros: Spoon it over fried eggs, black beans, and tortillas for a flavorful breakfast or brunch dish.
• Quesadillas: Use it as a dip for quesadillas or spread it inside for extra heat and flavor.

Whether you’re looking to spice up a weeknight meal or impress at a gathering, this roasted green chile sauce is a versatile staple that adds a burst of flavor to any dish.

Print Pin

Roasted Green Chile Sauce

If you're a fan of bold, smoky flavors, this roasted green chile sauce is a must-try. Made with a blend of roasted Anaheim, New Mexican, or Hatch chiles, this versatile sauce brings the heat and depth that will elevate your favorite dishes.

Course Pantry Ingredients

Cuisine Mexican

Keyword roasted green chile sauce

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 10 1/2 cup servings

Calories 55kcal

Author Grow a Good Life

Ingredients

• 2 pounds Anaheim or New Mexican green chilies
• 1-2 jalapeño peppers
• 2-3 cloves garlic
• 1 cup chicken stock
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lime juice about half of a lime
• 1/2 teaspoon taco seasoning make your own
• salt and pepper to taste

Instructions

• Roast the peppers and remove skins, seeds, and membrane from the Anaheim. Keep jalapeño seeds for some extra heat (optional). Give the peppers a rough chop and add to a blender or food processor.
• Add the remaining ingredients to the blender or food processor and process until smooth. Makes about 2 1/2 cups. Use immediately, store in the refrigerator for 2 to 3 days, or freeze for up to 9 months.

Nutrition

Calories: 55kcal

Related:
Tips on Growing Peppers in Cool Climates
How to Roast and Peel Peppers
Homemade Flour Tortilla Recipe
Taco Seasoning Mix
Chicken Enchiladas with Green Chile Sauce Recipe

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