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

5 from 4 reviews

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!


  • 1 cup raw cashews, soaked for 23 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
  • 1/23/4 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.