I’m not sure it’s possible to explain to you how delicious and also how hot this sauce is. It is so delicious that we have been putting it on ALL of our food the past few days. I’m talkin’ chicken tacos, carnitas, steamed broccoli, salmon patties, green beans, eggs, salad. Really, everything except our morning smoothies has gotten a dose of this biz and I’m even fantasizing about ways to make savory smoothies that I could put this in, too. That is likely never going to happen, but what WILL happen is that I’m going to keep making this until the Hatch peppers are gone and then I’m going to start making it with serranos because I can not be stopped when it comes to creamy spicy sauces, so … in your face, non-creamy hot sauces.
But it is also really really incredibly hot, even with the yogurt. I’ve made it both with the hot variety of Hatch peppers, as well as with a mild Hatch plus one serrano and the two versions were equally high on the Scoville scale (I mean, I assume; I don’t actually own one of those scales, but they tasted equally burning). I’m sure you could use a jalapeño (I just figured out how to do that ~ sign yesterday!) or just a mild Hatch if you want it milder. I think I’ll try that next time, in fact. Jalapeño (did it again!) I mean, not mild Hatch. I gotta have some spice after all, and those mild Hatch peppers to me might as well be bell peppers. In fact, it’s appropriate now to say that I wish someone would hybrid the two and come up with a medium Hatch pepper. Just for me.
For those in Austin, this sauce also reminds me of the Doña Sauce they serve at TacoDeli, which is the same type of green sauce that comes with the roasted chicken dinners from El Pollo Regio and I think they have it at Los Jalisciences, too. This sauce is much lower in fat than any of those, whose ingredients are jalapenos, oil, and salt. Seriously. Not that they aren’t delicious, but in my home-cooking and home-eating, I like to pretend I’m making rational choices. Just go with me on this one, ‘kay?
- 1 Hatch green chili (hot or mild) or see above for substitutions
- 1 clove garlic
- 2 tablespoons olive oil
- ¼ cup plain Greek yogurt
- ¼-1/2 teaspoon salt
- Roast the pepper under the broiler for 2-3 minutes on each side until blistered and blackened.
- Remove and place on a cutting board. Cover with a bowl and allow to cool.
- Remove the stem and peel skin off. Seed the pepper if you like (I think I will next time).
- Place pepper along with garlic and oil in the blender and combine until smooth.
- Add yogurt and blend.
- Season with salt.
- This will keep a week in the fridge. Some separation may occur, but it comes back together with a quick stir.
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{ 20 comments… read them below or add one }
Loving the new sauce and just in time for the three day wknd. Much Love on this one Hilah for you and yours!!!!
Thanks Kyle! You have a great weekend, too!
I’m wondering how this would taste with a smoked Chipotle in Adobo sauce. Maybe add a bit of smoky flavor to the sauce?
Oh yeah, Kate! You don’t even have to ask! I know that will be good.
I have never even heard of a hatch pepper. Will probs have to use jalapenos.
I have NO idea how to type a tilde!!
Hi Pennie! Hatch peppers are similar to (or even the same as?) Anaheim peppers. They are strictly grown in Hatch, New Mexico though and there’s a really short growing season so it’s a big deal to some people. I’m sure it’ll be good with whatever hot peppers you can get your paws on!
On a Mac, you make the tilde by holding down Option and N at the same time, gives you this: ˜ . Then hit N again and you have a little ñ!
I always love the creamy green sauces but have never been able to nail any of them, and the recipes are all over the place too, the last one I tried used avocados.
Looking forward to try using yogurt in them! Sadly I don’t have access to any hatch chilies locally so I’ll have to use something else instead.
@ Pennie, type Alt+164 for the ñ.
Hey dlab! I’ve made one with avocado, too. It was good, but different from this. And you know, I bet you could even use canned green chilis if you wanted to get the same Hatch flavor. But I’m sure jalapeños or serranos will be great!
Hilahhhhhhhh!
We sooooo need to meet as I said before in my other comment, so get it yo self down here in Houston! Okay, so this is the deal, I am going to attempt to make your potato soup tonight (eeeeek!) wish me luck! 
Also, Chuy’s here in Houston start their crazy “burn your mouth off” hatch chili festival coming up soon if its not already started, so if you guys have Chuys over there in Austin you should go check it out!:)Take care & you have yourself a grand one! Shalom out from H-town:D
Whats up gal? Hope you had yourself a great summer break & are ready to get these recipes on again!
Hi Amyyyyyy!!!! I hope you have a good dinner tonight! We started season four today so you got your wish.
xoxo
Turned out great! Thanks so much for the awesome recipe!!:) The only thing I did different was “tried” to thicken it up :/ Not too sucessful to say the least . I tried flour but I can never get it right, so I stopped before it became potato glue soup! Non the less, it was very yummy!! Thanks so much again:D
Thanks for the update! Next time it will be perfect!
OMG.
Had to follow your cooking from here, G+ was just too much people started harassing me about my comments so I will just view from site. My last comment was about your Hatch green chilies. This picture her looks much better.
Oh boy, I know exactly what you’re talking about! “U r nice cook” “wil be friend?” “hallo”… etc. Lots of robots and spam-bots on G+ I’m afraid.
Thanks for visiting over here! I think the consensus was this picture is better.
This sauce is great, however I used 1 hot hatch chile and it wasn’t spicy (to me) at all. Bummer! I would not enjoy this with jalapeno (I dislike the taste) so I may try it with some serranos next time.
It has a great flavor though. I was thinking about making a bunch of it to put over chicken enchiladas, but don’t know how it would hold up in the oven. Any thoughts? I’ve never actually cooked with greek yogurt before, I’ve only used sour cream and that tends to survive the oven.
Hi Haley! That is weird! The Hatch peppers we got this year were hotter than I’ve ever had. I’m glad you liked it anyway.
I think it would work fine in the oven! Good idea.
Hi Hilah!!!
I used jalepenos and it turned out amazing. The sauce is Hot, Simple and Easy…just like me!
Thanks Hilah
Hugh
Ha! Thanks, Hugh! Glad to hear you enjoyed it.
Awesome recipe this is Hilah, and so easy to make. I did use jalapeno’s instead of hatch chilli, passed on the added salt but increased the garlic content (and chilli !!) and it came out a treat. Thank you and god bless……
Thanks, Zaheer! I like with with either pepper. It’s so versatile and goes well on just about anything!