Creamy Green Chili Sauce

5 from 5 votes

If you haven't experienced creamy green chili sauce, you are in for a treat! This creamy green chili sauce recipe has 5 ingredients and takes less than 10 minutes to make! Vegan sauce never tasted so good!

Prep Time5

Cook Time6

Course: Sauces, Dips & Dressings

Cuisine: Mexican

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 24kcal

Author: Kathy Carmichael

Ingredients

1 hatch green chili pepper, roasted, deseeded or 4 ounce can of roasted green chilis
1 clove garlic
¼ cup raw cashews or substitute with plan vegan yogurt, silken tofu or white beans
½ teaspoon pink salt
¼ cup water
1 lime, juiced and zested

Instructions

Roasting the Hatch Green Chili

Oven Roasting

Preheat the oven to 450 degrees
Roast in a 450° oven for 5-8 minutes or until the skin has started to brown.
Then flip peppers and roast them again for 5-8 minutes more or until the skins are charred brown all over
Remove and place a bowl over the top of the peppers to steam them for 15 minutes, so the skins are easy to remove.
Wear gloves when removing the stems, veins, and seeds of the cooked peppers.

Oven Broiling

Set the oven broiler to a high temperature.
Broil the pepper in the oven for 3 minutes on high, and flip it over and cook the other side for another 3 minutes until the pepper is blistered.
Remove from the oven, and cover with a bowl for 15 minutes so the skins loosen in the steaming process.
Remove the skins.
Don't forget to wear gloves when removing the skins, veins, and seeds from the peppers.

Grill

Preheat the grill to medium heat and place peppers directly on the clean grill grates.
After a few minutes, you’ll notice the skin starting to blister and char.
Using tongs, carefully flip the peppers allowing the flames/heat to hit all sides.
After all of the sides have been charred, immediately transfer the peppers to a heat-safe dish and cover them with plastic wrap.
That plastic wrap will now help ‘sweat’ the peppers to remove any last bit of skin that may still be attached to the pepper.
Allow the peppers to sweat for 15 minutes before attempting the remove the skin.
Always wear gloves when removing the skins, veins, and seeds or peppers.

Creamy Green Chili Sauce

Combine all the ingredients in a blender cup.
Blend until smooth.
Tranfer to the refrigerator to chill until ready to serve.

Notes

If you prefer a nut-free option for this sauce, substitute ¼ cup raw cashews with plain unsweetened, vegan yogurt and omit the water.
Another nut-free option is to substitute ¼ cup silken tofu and ⅛ cup water for the raw cashews and water in the recipe.
Or, substitute ¼ cup white beans for the cashews and reduce the water to ⅛ cup.
If you prefer a thicker dip rather than a sauce, reduce the water by one-half.
Conversely, if you want a thinner dressing, for a Mexican salad recipe, add ⅛-1/4 cup more water.
Also, adding a little cilantro is a way to add additional flavor to the creamy green chili sauce if desired.
Always wear gloves whenever working with chilis of any kind. The seeds and hot elements can burn the skin, and eyes, and cause damage.
The roasted hatch chiles should be covered (with foil, plastic wrap, or a plate) while hot, this is to let them steam which makes peeling a lot easier.
Once the skin is evenly charred, place hot roasted chiles in a paper or plastic bag, or a bowl covered with plastic wrap or a towel. Let the chiles "sweat" for 15 minutes. The steam will help loosen the skin.
In a hurry? Use canned green chilies. Anaheim chilies are the variety usually found in a can. They are milder, so you can use a whole 4 oz. can in the sauce.
Pay attention to the green chiles you use. Depending on their access to water during their growing time, green chiles can range in spiciness. If the level of hotness isn’t listed with the green chiles when you buy them, I would suggest buying mild to medium. Hot is REALLY hot!
The sauce will last up to 5 days in the refrigerator.

Nutrition