Creamy Hatch Chili Sauce

Creamy Hatch Chili Sauce - Hilah Cooking

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4.9 from 7 reviews


  • 1 Hatch green chili (hot or mild) or see above for substitutions
  • 1 clove garlic
  • 2 tablespoons olive oil
  • 1/4 cup plain Greek yogurt
  • 1/41/2 teaspoon salt


  1. Roast the pepper under the broiler for 2-3 minutes on each side until blistered and blackened.
  2. Remove and place on a cutting board. Cover with a bowl and allow to cool.
  3. Remove the stem and peel skin off. Seed the pepper if you like (I think I will next time).
  4. Place pepper along with garlic and oil in the blender and combine until smooth.
  5. Add yogurt and blend.
  6. Season with salt.
  7. This will keep a week in the fridge. Some separation may occur, but it comes back together with a quick stir.


Note: You can totally use regular plain yogurt (instead of Greek) but your sauce will be thinner than a dip consistency. It will be more like a buttermilk salad dressing consistency, which works out well since it’s great on salad!

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