Green Chile Sauce

This post contains affiliate links and may earn commissions on recommended products. As an Amazon Associate, I earn from qualifying purchases.

Roasted peppers are transformed into a versatile sauce in this easy green chile sauce recipe. Use Hatch chiles, poblanos, or a combination of your favorite green chile for a custom flavor.

I’ve mentioned before that I can get a little overzealous at the farmers market, which means we often end up with lots of extra produce.

In late August and September that means piles of peppers cover the kitchen island. And if there are Hatch peppers at the grocery store? Well, there goes my day.

A jar of green chile sauce on a cutting board.

My go-to is to roast peppers so I can use them for other recipes, and this green chile sauce is a great option.

Made with just a few ingredients, including plenty of roasted chile peppers, this sauce can be used for enchiladas, tacos, eggs, and more.

Blend it smooth or keep it chunky — your choice!

Ingredients for green chile sauce

You’ll need:

Olive oil, garlic, onion, and other ingredients are laid out on a marble countertop.

Green chile peppers – Green chile sauce is most often made with Hatch peppers. 

If you cannot find fresh Hatch peppers, you can substitute canned roasted green chiles, or you can swap in poblano peppers or Anaheim chiles. They will give a the sauce slightly different flavor.

Onion – I recommend white or yellow onion.

Garlic – Measure with your heart! Garlic cloves vary a lot in size, so start with 2 and go up from there.

Olive oil – For sautéing the onion and garlic.

Flour – You need a little flour to create a roux and thicken the sauce. I use all-purpose flour.

If you need the sauce to be gluten-free, you can swap in gluten-free all-purpose flour, or gluten-free corn flour.

Vegetable stock – Keep the sauce vegetarian with vegetable stock. You can also use chicken stock or water.

Salt – The salt content in stock or broth can vary, so add the salt to taste.

seasonal spotlight: hatch chiles

Fresh Hatch chiles are only available in late summer. Look for them at your farmers market, or find New Mexico Hatch chiles featured at your local supermarket. Hatch chiles are sold as hot or mild, so make note of which one you pick up!

How to make this recipe

First, you’ll need to roast the peppers if you haven’t already. This can be done a few days in advance of making the sauce.

To roast the peppers, preheat the oven to 400°F. Arrange the peppers on a baking sheet and roast for about 40 minutes, flipping halfway through. 

Place in a bowl and cover to steam. Once peppers are cool enough to handle, peel off skins and remove stems and seeds. Chop.

To make the sauce, add olive oil to a saucepan and set over medium heat.

Add the onion and cook until softened, 5-8 minutes. Stir in the garlic and cook for just about 30 seconds, until it’s nicely fragrant.

Sprinkle on the flour and stir well. It should look like a thick, chunky paste.

Add the chopped green chiles, then slowly pour in the vegetable stock. Stir while you pour, using the spatula to scrape the bottom of the pan and mix everything together.

Stir in salt, then bring the sauce to a low boil. 

Once bubbly, reduce heat and let simmer until thickened to your liking. On my stove, this took 15 minutes.

Use an immersion blender to blend the sauce to desired consistency. I like to leave some bits of chile in my sauce, but you can keep blending until it is completely smooth.

Add additional salt to taste.

You can also use a regular blender or food processor to blend the sauce. Because the sauce is hot, make sure to vent the lid to let steam escape! 

Pour the sauce into jars or deli containers. Let cool to room temperature, then store in the refrigerator for up to 1 week.

A spoonful of green pepper sauce on a cutting board.


Can you freeze green chile sauce?

Yes, this recipe is great for freezing.

I recommend freezing in 1- or 2-cup portions. This makes it super easy to grab for a recipe. 

Divide into containers, leaving at least an inch of space at the top to allow for expansion. This will prevent the containers from cracking in your freezer!

Let cool before freezing. I usually let the sauce cool to room temperature, then chill in the fridge briefly before transferring to the freezer.

To thaw, place in the refrigerator overnight. 

Sauce will keep in the freezer for about 6 months.

Can I use this recipe for canning?

This recipe is not safe for home canning in a water bath and cannot be stored at room temperature in the pantry.

If you have extra sauce, follow steps above for freezing.

My sauce is too thick

If you want a thinner sauce, add more vegetable stock.

Don’t reduce the amount of cooking time, as the sauce needs time for the flavors to meld.

My sauce is too thin

Cook the sauce for longer to let more of the liquid evaporate. Make sure to blend the sauce before you decide to cook for longer; once smooth it might be the consistency you prefer.

A jar of green chile sauce next to a bowl of green peppers.

Ways to use green chile sauce

Use this sauce to make green chile chicken enchiladas, chilaquiles, or smothered burritos.

Try in place of the salsa in hatch green chile chicken sliders, or use in pork chile verde.

Have leftover Hatch chiles? Make Hatch cheddar biscuits, or create a batch of hatch chile vodka!

Love this recipe? Please leave a 5-star review below!
It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.

A jar of green chile sauce on a cutting board.

Green Chile Sauce

Homemade green chile sauce is easy to make and full of flavor! Use it for enchiladas, tacos, eggs, and more.
Author : Megan Myers
5 from 1 vote
Print Pin Recipe Review
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16
Calories 25 kcal



  • Pour olive oil into a sauté pan and set over medium heat. Add onion and cook until softened, 5-8 minutes. Add garlic and cook 30 seconds more, until fragrant.
  • Sprinkle on flour and stir well to coat. It should look pasty. Add the green chiles and stir in the vegetable stock, scraping the bottom of the pot to release any stuck bits. Stir in salt.
  • Bring to a low boil, then reduce heat and simmer until thickened, about 15 minutes.
  • Use an immersion blender or transfer to a regular blender and blend until smooth, or desired consistency is achieved.
  • Use immediately or pour into containers and loosely place lid. Let cool to room temperature, then transfer to the refrigerator.


  • Makes about 4 cups.
  • To roast chiles, place on a baking sheet and roast at 400°F for about 40 minutes, flipping halfway. Place in bowl and cover to steam. Peel off skins and chop.


Calories: 25 kcalCarbohydrates: 2 gProtein: 0.3 gFat: 2 gSaturated Fat: 0.2 gSodium: 259 mgPotassium: 29 mgFiber: 0.4 gSugar: 0.5 gIron: 0.3 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

Tried this recipe?Leave a comment below!

About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.