This is the second version of my Hatch chile pepper sauce recipe. The first version is here. The recipe below is thicker and contains no fat! It's simply vegetables blended together to make an ideal sauce for pasta or salsa. As the second version doesn't have as much liquid as the first version, the intensity of the spices and chile peppers is stronger. It packs a punch but isn't overwhelming.
Hatch Chile Pepper Sauce - Version II
Makes 4 servings
Click HERE for a printable recipe card.
Ingredients:
- 160g / 5.5oz onion, chopped
- 1.5tbsp chili powder
- 2tsp cumin
- 1tsp cayenne pepper
- 110g / 4oz mushrooms, chopped
- 85g / 3oz tomato paste
- 411g / 14.5oz diced tomatoes, no added salt
- 900g / 32oz Hatch green chile peppers, roasted and peeled (see roasting instructions here)
Method:
In a pan sprayed with cooking spray, cook onion and mushrooms for approx. 5 minutes.
Add the spices and tomato paste, plus 60ml/4tbsp water.
In a food processor, blend together the diced tomatoes and roasted green chilies.
Add to the pan and simmer for 10 minutes.
Add all ingredients to the food processor and blend to form a smooth sauce.
Serve over pasta. ENJOY!
Click HERE for a printable recipe card.
Nutritional Information:
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