Preserve the flavor of fresh hatch chiles in this green hot sauce that has the perfect balance of heat and flavor. Use on tacos, sandwiches, eggs, and more!
Every Summer, when hatch Chile season rolls around, I start buying them in bulk and make a number of delicious things. The hardest part is deciding what to make first!
One thing that always rises to the top of the list? This simple hatch chile hot sauce that is bright, bold, tangy, and spicy. It’s absolutely packed with fresh flavor – no preservatives or filler.
I love it on pizza, burgers, grilled chicken, tacos, burritos, and eggs. Recently, I used it as a wing sauce and it was a huge hit! The possibilities are endless…
Ingredients
- Hatch chiles – Use fresh hatch chiles, which are in season late July to early October. I recommend using a hot or extra-hot variety.
- Vinegar – White vinegar brings tang and helps to preserve the fresh ingredients.
- Garlic – Use fresh, peeled garlic cloves.
- Onion – A white onion brings the right amount of “bite” to this sauce. A brown onion can be substituted in a pinch.
- Salt – A bit of kosher salt helps to bring out the flavor of the other ingredients.
Tips
- Try it with roasted hatch chiles for a completely different flavor profile. While I prefer the boil method, roasting the chiles and garlic first results in a bolder, smokier hot sauce.
- I recommend using a high-power blender like a Vitamix, because it will blend the ingredients into a silky smooth sauce.
- This sauce keeps about 4-6 weeks in the fridge. For long term storage, you can freeze the hatch hot sauce in ice cube molds and keep in an airtight container in the freezer until needed.
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Hatch Chile Hot Sauce
Ingredients
- 1.5 pounds Hatch chiles
- 1 white onion
- 1 cup white vinegar
- 3 garlic cloves, peeled
- 1 tablespoon kosher salt
Instructions
- Cut the stems off your hatch chiles, then slice them lengthwise and remove the seeds. Slice the top and the root off your onion and remove the outer wrapper.
- Bring a large pot of water to boil, then add the prepared hatch chiles and onion. Boil for 15 minutes.
- When finished boiling, reserve 2 tablespoons of the water from the pot. Add that water to your blender along with the chiles, onion, vinegar, garlic cloves and salt. Blend until smooth.
- Transfer blended hot sauce to bottles and store in the fridge. (I fit the yield of this recipe into five of these bottles.)
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