Roasted Hatch Chile Sauce adds the perfect Mexican flair for any type of meat. Simply roasted Hatch green chili peppers and garlic come together for fresh topping.
Serving Suggestions for Roasted Hatch Chile Sauce
For an easy meal, simply grill a salt and peppered flank steak for about five minutes per side.
Slice the steak against the grain, then drizzle some of the Hatch chile sauce over the top.
Serve this alongside some Yukon Gold Potatoes that have been quartered, parboiled and then grilled in the grill pan with the steak.
Since the Fresh Roasted Hatch Chile Sauce is made ahead, this is such an easy grilled steak dinner to put together.
Are you green chile crazed? Take a look at the most popular and most classic chile recipe on my site, How to Make Hatch Green Chile, Colorado Style.
Roasted Hatch Chile Sauce
- 8 roasted Hatch chile. Most of the seeds and skin removed
- 8 cloves garlic peeled
- 4 tablespoons fresh lime juice
- 1/2 cup water
- Turn on a broiler and adjust the rack to the highest level. Break the stems off the chiles and cut them in half lengthwise and lay them cut side down on a baking sheet. Scatter the garlic cloves among the chiles.
- Slide under the broiler and roast until the chiles are soft and blotchy black in places. About a minute or two. Scrape the chiles and garlic into a blender or good processor and add the lime juice and the water.
This Hatch chile sauce is also perfect on Yucatan Roasted Chicken Breast.