This Hatch Chile Horsey Sauce is a cold summer dip with myriad amazing uses- a dip for chips, crackers, and all manner of veggies; served with fish; a spread for sandwiches and so much more!

Summer is plowing through Denver like a slow moving- and yet somehow aggressive- dump truck. We’re (hopefully) at the tail-end of a heat wave that I wasn’t geared up for until at least the beginning of August. These are the days where it’s far too hot for involved meals at the stove in my tiny kitchen. These are the days for veggie wraps, smoothies, and a variety of goodies served alongside cold dip.

This recipe came to be in sort of a peculiar way. It began as a recipe for blue cornmeal battered fries that I scrapped because it just never came out right. But on one of the attempts, I started to think that maybe the issue was that it needed a dipping sauce. It wasn’t, but from that sauce blossomed the idea nugget that turned into this recipe.

It took several attempts to really dial in the flavor. Horseradish and Hatch chiles aren’t ever really combined but I believed in my heart that it could work. And eventually indeed it did!

This recipe calls for roasted Hatch or Pueblo green chiles.  These are special peppers grown in Hatch, New Mexico and Pueblo, Colorado respectively. There is truly no substitute for them in this recipe! You can find some more information about these peppers, what they are, and how to find them here.

This Hatch Chile Horsey Sauce is a great way to use up leftover Hatch chiles. This time of year, I’m using the last of my stock that I stored in the freezer like a squirrel. You can find out more about freezing your Hatch chiles here. You *could* use canned diced Hatch chiles from the grocery store, but I promise it will not be nearly as good. If you have a stock of them in the freezer like I do, this is a great time to use them!

There are so many ways to enjoy this super versatile Hatch Horsey Sauce! It’s a great cool summer dip for any kind of chip- tortilla, corn or potato. It’s also awesome on veggies such as baby carrots, cucumbers, radishes, broccoli, celery, cauliflower and more! It also makes a killer spread for sandwiches- try it with a roast beef or veggie sandwich (recipe coming soon!). It even could be a great sauce for fish tacos. The possibilities are really endless.

• Blue corn muffins with Hatch Green Chiles and Bacon
• Chile Rellenos
• New Mexican Style Green Chile Sauce

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Hatch Chile Horsey Sauce

This Hatch Horsey Sauce is a cold summer dip with myriad amazing uses- a dip for chips, crackers, and all manner of veggies; served with fish; a spread for sandwiches and so much more!

Course Appetizer, Sauces, Snack

Cuisine American, American Southwest

Keyword hatch sauce, horseradish, spicy mustard, summer dip, use up leftover hatch chiles

Prep Time 7 minutes

Resting Time 1 hour

Servings 4 people

Ingredients

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 3 tsp prepared horseradish
• 1 tsp lemon juice
• 1 tsp worcester sauce
• 1/2 tsp black pepper
• 1 tsp onion powder
• 2 medium roasted Hatch green chiles (about 1/4 cup after dicing)

Instructions

1. Peel black char off of your roasted Hatch chiles, if not already done. Dice small. You should have around 1/4 cup after dicing.

2. In a small serving bowl, combine sour cream, mayonnaise and horseradish. Stir in lemon juice, worcester sauce, black pepper, and onion powder. Add the diced green chiles and give the whole thing a good stir.

3. Let sit in the fridge for at least an hour before serving.

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