- How To Make Roasted Red Chili Sauce – The Recipe Method
- Recipe tips
- Heat factor setting
- Can you make this recipe with other peppers?
- Serving your red chili sauce
- Where can you buy Hatch Chile peppers?
- Which one is hottest? Red or green chili sauce?
- How long does red chili sauce last in the refrigerator?
- Try some of my other popular salsa recipes
- Try some of my popular Hatch Pepper recipes
Remove the charred skins from your roasted red peppers.
Remove the seeds and entrails.
Blend the peppers in a food processor, along with a little onion, garlic, and seasonings. I used some hot chili flakes, cumin, and salt. Keeping it simple here.
Process the mixture until smooth, then drizzle in a little olive oil and process. The olive oil will emulsify and thicken the sauce to an almost fluffy texture.
Transfer the sauce to a pot and add a little chicken broth to make it thin. Cook over low heat for about 10 minutes for the flavors to blend. I used about a cup of broth, but you can use more or less depending on your preference. Some people like a thinner sauce, where I enjoy a thicker one, depending on what I’m using it for.
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Adjust the salt and voila.
You can use other liquids to thin your sauce. I used chicken broth, but beer would be interesting, as well as beef broth. Waterworks too, or a soup base.
If you like, you can strain the sauce once it’s done. It can be a bit thick, depending on your food processor. Straining it will give you a much smoother sauce.
Heat factor setting
If you order or grow a milder variety of Hatch or New Mexico chili peppers, you can easily turn up the heat by incorporating a hot chili powder or hot chili flakes. I added some chili flakes to mine for a little zing.
Or, order or grow a hotter variety of New Mexican peppers, like the Sandia pepper, which is almost as hot as a jalapeno pepper.
Can you make this recipe with other peppers?
Absolutely. If you don’t have access to Hatch or New Mexico peppers, you can with any bigger and thicker wall peppers, like Anaheim, great Italian candies (think Corno di Toro), and yes, even sweet peppers.
Try the poblano peppers for this recipe too. They’re great.
Serving your red chili sauce
I use this chili sauce in a number of ways. It is true that it is a very simple sauce, but often simple is perfect. Stir it with some noodles so that the chili takes the pasta. Who needs tomato sauce?
Spoon over grilled chicken or pork. If you have pulled pork by hand, toss with the finished pulled pork for a juicy and tangy mixture. It’s GREAT this way for pulled pork sandwiches.
It also works great as a base for making soup, which I think I’ll be doing very soon!
Where can you buy Hatch Chile peppers?
I have a list of online resources where you can buy Hatch Chile Peppers.
Other questions I get.
Which one is hottest? Red or green chili sauce?
Green chili sauces are usually hotter than most red chili sauces, although you may find exceptions. However, in most cases, if you’re looking for heat, it’s best to go green.
How long does red chili sauce last in the refrigerator?
Red chili sauce will last for a week in the refrigerator if stored in a sealed container.
Try some of my other popular salsa recipes
- Homemade Chili Garlic Sauce
- Homemade Green Enchilada Sauce
- Creamy Jalapeño Sauce
- Sweet Roasted Red Pepper Sauce
- Homemade Buffalo Sauce
- Homemade Sriracha Hot Sauce
Try some of my popular Hatch Pepper recipes
- Hatch Chile Salsa
- Pork chili with roasted red peppers
- Chile One Pan Hatch Cheese Sauce
- Hatch Asado Chile-Beer Mustard
- Spicy chili casserole with pork
- Caribbean-style roasted pepper soup with grilled shrimp
If you enjoy this recipe, I hope you leave a comment with some STARS. Also, share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share it! Thank you! – Mike H.
5 of 3 votes Print Roasted Red Hatch Chili Sauce – Recipe Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes This Roasted Red Chili Sauce recipe is made with fresh, not dried, roasted Hatch chili peppers. It is thick and slightly creamy and ideal for many different meals. You can make it as spicy as you like. Course: Main Dish Cuisine: American Keyword: Hatch Chile Peppers, sauce Servings: 8 Calories: 92 kcal
- 2 pounds roasted red pepper skins and innards removed
- 1/2 cup red onion, chopped
- 5 garlic cloves
- 1 tablespoon hot chili flakes
- 1 teaspoon of cumin
- Salt to taste
- 1/4 cup olive oil
- 1 cup of chicken broth
- Remove the charred skins from your roasted red peppers. Blend the peppers in a food processor, along with a little onion, garlic, and seasonings. I used some hot chili flakes, cumin, and salt.
- Process the mixture until smooth, then drizzle in a little olive oil and process. The olive oil will emulsify and thicken the sauce to an almost fluffy texture.
- Transfer the sauce to a pot and add a little chicken broth to make it thin. Cook over low heat for about 10 minutes for the flavors to blend.
- Adjust by salt.
- Strain, if desired, or serve as is.