Vegetarian Hatch Green Chile Sauce
Serves: 4-6 servings
  • 1 medium onion, chopped
  • 6 cloves garlic, minced
  • 2 tablespoons olive oil
  • 3 small paste tomatoes, such as Roma, chopped (about 1 cup)
  • 4 cups chopped roasted green hatch chiles (skins removed, choose spice level carefully to avoid a too-hot sauce)
  • 4 cups vegetable broth
  • ½ pound russet potatoes, peeled and grated
  • 2-3 jalapeños, chopped (to taste--again, careful to add gradually and adjust the spiciness level)
  • ½ teaspoon cumin
  • 2 teaspoons kosher salt, or to taste
  • juice squeezed from a lime, to taste
  1. Heat the oil in a dutch oven or large saucepan over medium high heat. Saute the onion for 4-5 minutes, or until softened and translucent. Add garlic and saute for an additional minute. Add the chopped tomatoes, and cook for 3-4 minutes, or until they’ve released their juices and softened. Add the green chiles, grated potatoes, jalapeños, broth, cumin and salt (start with a teaspoon and season to taste from there). Bring to a boil, then reduce heat to a simmer. Cook, covered, for about 2½ hours, until chiles are very soft and the sauce appears to meld together.
  2. Blend up the chile with an immersion blender (or carefully in a regular blender–allow to cool slightly and hold the top on the blender with a dish towel) until the sauce thickens, but still retains a salsa-like texture.
  3. Season to taste with salt and lime juice.
Recipe by Spoon With Me at