Creamy Hatch Chili Sauce
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 1/3 cup 1x
Ingredients
Scale
- 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
- 1/4–1/2 teaspoon salt
Instructions
- 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.
Notes
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!
Find it online: https://hilahcooking.com/creamy-hatch-chili-sauce/