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
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.
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!