Sweet Green Chili Sauce

This dip will give a burning sensation in the back of your mouth, but without the sweating and watery eyes associated with hotter peppers.

Serves: 12Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 12


  • 4 New Mexico Hatch chilies
  • 1⁄4 cup rice vinegar
  • 4 Tbsp. sugar
  • 1 tsp. cornstarch
  • 4 tsp. water


  • Cut the chilies in half lengthwise. Remove the seeds and chop.
  • Place the rice vinegar, sugar, and chilies in a blender or food processor and process until smooth.
  • In a small saucepan, bring the mixture to a boil over high heat. Reduce the heat and simmer for 5 minutes.
  • In a small bowl, mix the cornstarch and water together. Stir the cornstarch mixture into the saucepan and continue to cook until the sauce thickens. Serve immediately or refrigerate up to 7 days.