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Hatch Chile Dressing (Ranch-Style)

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!

head on view of mason jar with creamy hatch chile dressing and items surrounding.

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!

top down view of ingredients used to make ranch -style hatch chile dressing.

Ingredient Notes

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
side by side photos showing the process of prepping charred hatch chilies.

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.
top down view showing the process of chopping hatch chilies.
  • 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!

side by side photos showing the process of making hatch chile dressing.

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.
head on view of freshly made hatch chile dressing being poured into a mason jar with items in the background.

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.

Serving Suggestions

This creamy dressing is absolutely delicious, you may like to use it just about everywhere! Here are a few of our favorite options:

top down view of creamy hatch chile dressing in glass jar with items surrounding.

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!

  • Author: Julie | The Simple Veganista
  • Prep Time: 25 min
  • Total Time: 25 min
  • Yield: Serves 4
  • Category: Condiment
  • Method: puree
  • Cuisine: Tex-Mex, Mexican
  • Diet: Vegan

Ingredients

Scale
  • 1 cup raw cashews, soaked for 23 hours
  • 2 hatch chiles (Anaheim or poblano ok too, or 40z can of diced green chile peppers)
  • 2 garlic cloves, chopped
  • 1/2 teaspoon cumin
  • good pinch of salt
  • juice of 1 lime
  • 1/23/4 cup water
  • 1/4 cup cilantro, chopped

Instructions

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.

Notes

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.

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6 Comments

  1. This dressing looks so good! I haven’t been able to find any hatch chilies. Can the canned hatch chilies be used for this?

    1. Julie | The Simple Veganista says:

      Yes, you can canned whole or diced chilies for this recipe. I would start with a 4 oz can, adding more if you like. Enjoy!

  2. Best ever vegan salad dressing. Love it!

  3. I made this dressing tonight to go with your Southwest Salad. It was phenomenal! So easy to make with a balanced, creamy Southwest flavor. I literally had to take the blender away from my husband, who kept spooning mouthfuls of dressing out of it, so we would have some for the left-overs tomorrow. We already have a list of other meals and snack we want to try this on. I didn’t have Hatch chilis (although I’ll be keeping my eye out for those), so I used Anaheim, and I didn’t have raw cashews, just roasted, and I did the 5-minute hot soak. I’m not vegan, but I always love how much great flavor your recipes have and how satisfying they are. Thanks!

  4. AMAZING! I substituted Hatch for Shishito Peppers (4 oz before I cut stem off after cooking). I cooked the peppers in a pan and oven to test out if either would work and it does! Also I did not peel skin, just saute with less than a tablespoon (about 1/2 TBSP) olive oil (or oven broil), cut stem off, use back of knife to squeeze (scrape) seeds out. FAST and easy. I put on tacos but also used as a “dip” for more Shishito Peppers I had (can use as a salad dressing to). Soooo good. THANK YOU for this awesome vegan recipe!!!

  5. Just made this dressing to have on a potato and green salad. It is amazing. Didnt have the hatch chile so I used jalapenos.

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