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Green Chili Sauce



  • 4 Hatch or anaheim chiles
  • 1 jalapeno or serrano if desired for heat
  • 1/2 tsp cumin
  • 1/4 tsp kosher salt
  • 1/4 tsp coarse ground black pepper
  • 1/8 tsp ground coriander
  • 2 TBS chopped yellow onion
  • 1 TBS minced garlic
  • 1/2 cup chicken stock


  • Over an open flame, roast all peppers. Place in a small container or paper bag and seal. Allow to cool for 10 minutes.
  • Wearing gloves, remove peppers from bag and peel off skin from peppers (I usually do under running water.) Remove stems and seeds from peppers and roughly chop.
  • Heat oil in a small stock pot. Add onions and garlic and cook 3-4 minutes, or until fragrant and beginning to turn translucent.
  • Add peppers, chicken stock, salt, pepper, coriander and cumin. bring to a quick boil then immediately reduce to a simmer. Allow to simmer for 5 minutes.
  • using an immersion blender or food processor, lightly pulse until a more sauce like consistency is achieved, but leave somewhat "chunky."
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