Ranch-style Hatch Chile Dressing is made with cashews, hatch chiles, cumin, lime, and cilantro creating a delicious creamy condiment that can be used as a dressing, dip, spread, or sauce!
What to do with those hatch chiles when they come into season? Why make a creamy hatch chili dressing of course!
Hatch chilies, aka New Mexico chile, are typically a mild pepper with notes of citrus. Once roasted, the flavor pairs perfectly with all the ingredients in this dressing which can be used with all your favorite Tex-Mex recipes.
Cashews hold many health benefits and blend into pure creaminess for a non-dairy, vegan dressing. They are the perfect base keeping it oil-free and easy to make.
Next time you see hatch chiles at the market, pick them up and whip up a batch of this amazing dressing for yourself. I know you will love it as much as we do!
In this recipe, hatch chiles are roasted and peeled then pureed with cashews, cumin, and cilantro, creating a wonderful creamy ranch-style dressing that you’ll want to make every year when hatch chiles are in season.
Here is everything you will need, including ingredient variations when possible:
- Raw cashews – You can find raw cashews in bulk at Sprouts or Whole Foods, or packaged from Trader Joe’s. I often purchase them online from Amazon for ease: Terrasoul Cashews or Anthony’s Cashews (affiliate links)
- Hatch chiles – can sub with Anaheim or poblano chiles for variation, or use a 4oz can of diced green chile peppers
- Cumin – I’ve used just a touch, feel free to add more to taste
- Garlic – use fresh or 1/2 – 1 teaspoon garlic powder
- Lime – If you don’t have lime on hand, add 1 teaspoon apple cider vinegar
- Cilantro – Can omit if you’re not a fan of cilantro
- Salt – to taste
How To Roast Hatch Chilies
- Broil chiles: Turn your broiler on high, place the hatch chiles in the center of a baking sheet and set under the broiler. Times will vary depending on your oven, be sure to check on them every few minutes. You will hear them blister and crackle every now and then. Turn every few minutes to char evenly on all sides. Chiles will be ready when nicely charred and softened. Mine took about 7 – 10 minutes. Let the peppers cool a few minutes.
- Peel: Once cooled a bit, remove the charred skin. You may be tempted to run the peppers under running water to help remove the skin, but please refrain from doing so since it may wash away the wonderful roasted flavor that’s left behind.
- Slice: Make a slit lengthwise, and remove the core and seeds (leaving some seeds is ok). Taste chiles to see if they are a hot or mild version. Use your discretion when adding to the dressing. Most likely they will be mild and you can add both peppers.
And now you’re ready to use these delicious, mild and flavorful peppers!
How To Make Hatch Chili Dressing
- Soak cashews: This step can be started first, before roasting the peppers. To soak cashews, place them in a container and add enough water to cover with 2 – 3 inches of water. Cashews will swell up and soak up the water. Let soak for 2 – 3 hours. Alternatively, do a quick soak by soaking the cashews in hot water for 5 – 10 minutes. Soaking helps them blend well and aids with digestion.
- Puree: Place the cashews, chiles, cumin, garlic, cilantro, salt, lime juice and water in the cup of a high speed blender or food processor. Blend until creamy, stopping to scape down the sides as needed. Add more water as needed to create desired consistency. Taste for flavor.
Tips For Success
- Don’t be afraid to really get the peppers nice and charred. The more charred and blistered your peppers are, the easier they are to peel and the more flavor they will have.
- Don’t rinse the peppers after roasting. Doing so may wash away some of the roasted flavor.
- Switch up the peppers when needed. This recipe will work using 1 large poblano or Anaheim chile.
How To Store
- Refrigerator: Leftovers can be kept in the refrigerator, in an airtight container, for up to 6 days. Give a good stir before using. Dressing may thicken once chilled, add more water as needed to thin.
- Freezer: For longer storage, this hatch chile dressing is freezer friendly and can be stored for 2 – 3 months using a freezer-safe container or ziplock bag. Let thaw in the refrigerator overnight before using.
This creamy dressing is absolutely delicious, you may like to use it just about everywhere! Here are a few of our favorite options:
- Tacos: Drizzle this creamy dressing on Vegan Black Bean Tacos, Roasted Poblano Tacos, or Buffalo Chickpea Tacos.
- Burritos: It’s great with these Vegan Burritos or Chipotle Burrito Bowl.
- Other main dishes: Use it with this Enchilada Verde or Tex-Mex Quinoa Stuffed Peppers.
- Salads: Serve it with this hearty and filling Southwestern Salad or Southwest Chickpea Salad.
- Dip: You could also easily turn this into a dip for tortilla chips or fresh vegetables sticks.
- Spread: It’s great as a spread for sandwiches and burgers.
If you try this hatch chile recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
CREAMY HATCH CHILE DRESSING
Ranch style Chile Hatch Dressing is a delicious and creamy condiment that can be used as a dressing, dip, spread or even a pasta sauce!
- Prep Time: 25 min
- Total Time: 25 min
- Yield: Serves 4
- Category: Condiment
- Method: puree
- Cuisine: Tex-Mex, Mexican
- Diet: Vegan
- 1 cup raw cashews, soaked for 2 – 3 hours
- 2 hatch chiles (Anaheim or poblano ok too, or 4oz can of diced green chile peppers)
- 2 garlic cloves, chopped
- 1/2 teaspoon cumin
- good pinch of salt
- juice of 1 lime
- 1/2 – 3/4 cup water
- 1/4 cup cilantro, chopped
Soak cashews: Soak your cashews in enough water to cover and have about 2 -3 inches of water over top. Cashews will swell up and need plenty of water to soak up. Let soak for 2 – 3 hours. Alternately, do a quick soak by soaking cashews in hot water for 5 minutes.
Broil chiles: Turn your broiler on to medium or medium-high, place the hatch chiles on a baking sheet and set under the broiler. Times will vary depending on your oven so pay attention and check on them every few minutes. You will hear them blister and crackle every now and then. Turn every few minutes to char evenly on all sides. Chiles will be ready when charred and softened. Mine took about 7 – 10 minutes. Let cool a few minutes.
Peel + slice: Remove the charred skin, make a slit lengthwise, core and remove the seeds (some seeds ok).
Puree: Place the cashews, chiles, cumin, garlic, cilantro, salt, lime juice and water (starting with the least amount) in a blender/food processor. Blend until creamy scraping down the sides every now and then. Taste for flavor and add more water as needed to create desired consistency.
Makes about 2 cups.
Serves 8, 1/4 cup per serving.
Store: Leftover dressing can be stored in an airtight container in the refrigerator for up to 6 – days. Dressing will thicken upon chilling, thin with water if needed.
If you didn’t soak your cashews, you will most likely use the full 3/4 cup of water, possibly slightly more depending if this is a dip or dressing.