Ingredients:

  • 8 oz (225g) Hatch green chiles, stemmed
  • 3 cloves (15g) garlic, peeled
  • 2 tbsp (30ml) olive oil
  • ½ tsp (3g) kosher salt
  • ¼ cup (60g) plain Greek yogurt
  • 1 tbsp (15ml) fresh lime juice
  • 1 tbsp (15ml) water or beef broth

Instructions:

  1. Place the Hatch chiles and garlic cloves on a baking sheet, drizzle with olive oil and a pinch of salt, and roast under the broiler on the top rack for 3–5 minutes per side until skins are blistered and blackened.
  2. Transfer hot peppers to a small bowl and cover with plastic wrap for 5 minutes to steam. Gently rub off the charred skins and remove seeds if a milder sauce is preferred.
  3. Combine roasted chiles, charred garlic, Greek yogurt, and lime juice in a blender. Pulse on high for 30–60 seconds, gradually adding water or broth one tablespoon at a time until a velvety, pourable consistency is reached.