Hatch Red Chile Sauce

Chile plays a significant role in New Mexican culture and runs deep in our roots. Dating back all the way to 1600, chile has flourished in the sun-drenched valleys of southern New Mexico and we put it in pretty much everything-even on our license plates! One of New Mexican's favorite dish is a well made red chile sauce that you can use on anything and everything. Here's a recipe that features our very own Red Chile Powder!

Check out the recipe below. ⬇


  • 1 Tbsp. avocado oil
  • 1 1/2 tsp. Caldo de Pollo (Mexican chicken bouillon)
  • 1 1/2 cups of water 
  •  1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. of Mexican oregano
  • 1 bay leaf
  • 3 Tbsp. OBTC Red Chile Powder


  1. Heat oil on medium, add Caldo de Pollo and lightly brown in oil. 
  2. Add water to mixture. (Careful, water in hot oil will bubble ) 
  3. Simmer on low and stir constantly for one minute. 
  4. Add Red Chile Powder, garlic powder, onion powder, Mexican oregano and bay leaf. (Or a few dashes of our Thirteenth Wonder seasoning.)
  5. Let simmer on low for 2 more minutes (stirring frequently).
  6. If you like a thicker sauce, thicken with a very small amount of cornstarch slurry. (Sprinkle of cornstarch mixed well in cold water.)
  7. Serve over heated corn tortillas topped with a generous amount of shredded cheddar cheese to make a quick enchilada. Or top with a fried egg and garish with shredded lettuce, chopped tomato and diced onion. Drizzle Mexican crema (or sour cream) on top. 

Leave a comment

Please note, comments must be approved before they are published

.template-index .site-header .site-nav__link:hover { color: #678d57 !important; }