Green Chile Sauce

"This traditional green chili sauce from northern New Mexico is delicious on eggs, meat, potatoes or just about anything. If you have ever visited the area, you have probably had something very much like this on your smothered burrito, enchiladas, huevos rancheros, or stuffed sopapillas. Sometimes, we even eat it straight out of a bowl with some beans and a warm tortilla! The heat (spice) of green chili sauce may be adjusted by using hot, medium or mild peppers. I hope you enjoy this delicious sauce as much as I do."

- David Trujillo


  • 2 lbs roasted, peeled and chopped fresh green chili from Hatch, or Chimayo, New MexicoBrowse Products (these are sometimes called Anaheim Peppers. Do not use jalapenos, poblanos, or tomatillos for this recipe);

  • 1 heaping tablespoon of Chimayo Chile Brothers’ Powdered Hatch Green Chili;

  • 2 tbs. olive oil (butter may be substituted);

  • 2 cloves of fresh garlic (finely minced);

  • 1 large white onion (chopped);

  • 1 or 2 cans of chicken stock (vegetable stock for vegetarian option);

  • 1 can of diced or whole tomatoes (optional);

  • Approximately ½ teaspoon of salt;

  • Approximately 1 leveled teaspoon of sugar (optional);

  • 1 tiny pinch of cumin (optional).


  1. Slowly start to warm a large saucepan or iron skillet with a tablespoon of the olive oil. Add the chopped onions and stir them occasionally until they start to turn translucent, then add the minced garlic and stir until the onions become fully translucent.

  2. By now your pan should be very hot. Add your fresh green chili and stir (it should start bubbling); then add the Chimayo Chile Bros. Powdered Green Chili and pour in 1 can of the chicken stock (add more as needed; you don’t want the sauce to be too runny or too thick), cumin (be careful not to use too much or you will ruin the sauce!), and sugar. Stir and simmer for a few minutes then taste for spice. If it is too spicy, stir in some canned tomatoes to cool it down.

  3. Continue to simmer until the sauce reaches your desired consistency. You may add some more powdered green chili if you want to make it thicker. It should look, more or less, like the picture above.

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