Description
What happens when fresh Hatch red chile, not the traditional dried, is used to make red chile sauce? An amazingly fresh and delicious tasting result!
Ingredients
Scale
- 2 teaspoons vegetable oil
- 1/4 onion, minced
- pinch of salt
- 1 garlic clove, minced or pressed
- 1/2 teaspoon oregano
- 1/4 teaspoon ground coriander
- 3/4 cup chicken broth
- 6–8 fresh red Hatch chile peppers, stem, seeds and white inner parts removed and discarded
Instructions
- Place vegetable oil in a medium-size skillet and place skillet over medium heat. When the oil is shimmering, add the onion and a pinch of salt. Cook onion until translucent and beginning to brown. Stir in the garlic and cook for one additional minute. Remove from heat.
- Coarsely chop the red chiles and place them in the pitcher of a blender. Add in the cooked onion-garlic mixture, the oregano, coriander and 1/2 cup of chicken broth. Blend until pureed, adding more chicken broth to thin to desired consistency.
- Rinse out the skillet used for the onion, and pour the sauce into the skillet. Set over medium heat, whisking often, until the chile sauce just begins to boil. Cook for an additional minute, then remove from heat. Serve warm over any entrée or dip tortillas into sauce for enchiladas.
- Prep Time: 15
- Cook Time: 10
- Category: appetizer
- Method: stovetop
- Cuisine: New Mexican
Nutrition
- Serving Size: 1/4 cup
