Thursday, November 21, 2019

Green Hatch Chile Hot Sauce

Most people know that I love hot sauce.  If one were to open my refrigerator, he or she would find at least four different hot sauces in there.  Walk a few feet to the cupboard, and he or she would find another two or three hot sauces on the bench.  At one point in time, I went through a 5 fluid ounce bottle of Tabasco sauce every several days.  

Given my love for hot sauce, I have always wanted to make my own.  I have looked through many different recipes, using a wide range of peppers.  However, I never made any of them.  As much as I wanted to make hot sauce, there was always something else that I ended up making.  I needed something to get me to do it.

That "something" was a bunch of fresh Hatch chiles. I bought a bag of those chiles at a local grocery store.  My intent was to grill the chiles or roast them, serving them as a side.  However, there were a lot of chiles in that bag.  As time went by, I decided I had to do something with those chiles. Given the Hatch chile is my favorite chile, I decided to make that hot sauce. 

The only question is what type of hot sauce to make.  Given my love of Tabasco sauce, I decided that I would make a more vinegar-forward sauce.  I went back through those hot sauce recipes and found a good recipe at This Mess is Ours.  

The Hatch chiles that I had were not very spicy, so I was looking at making a very mild hot sauce.  I could have easily slipped in a habanero or scotch bonnet pepper, and, no one would be the wiser.  I have to admit the thought crossed my mind.  

In the end, I wanted to make a pure Hatch chile hot sauce.  Three ingredients - the chiles, distilled white vinegar, and Kosher salt.  As pure of a hatch chile hot sauce as one can get. 

I don't regret that decision. Although the sauce is very mild in my opinion (as most of the hot sauces I have tend toward extra hot), it was a great first effort.  

Recipe from This Mess is Ours

1 pound of fresh Hatch chiles
1 1/2 cups distilled white vinegar
2 tablespoons of Kosher salt

1.  Prepare the chiles.  Rinse the chiles and dry them.  Slice off the stems of the chiles. 

2. Puree the chiles.  Place the chiles in a food processor with the Kosher salt.  Puree the chiles until a coarse puree is created. 

3.  Slightly ferment the chiles.  Transfer the chile puree to a glass jar with the lid loosely screwed on.  Let sit at room temperature for 12 hours to allow for a little fermentation.

4. Continue the fermentation.  Add the vinegar, stir the contents, and loosely screw the lid on again.  Allow the mixture to stand at room temperature for at least 24 hours but up to 7 days.

5.  Puree the mixture.  Add the contents to a food processor, process until the mixture is smooth.  

6.  Strain the mixture.  Strain the mixture through a fine mesh strainer, using a spatula to make sure that all of the liquids are extracted from the mixture.  

7.  Finish the hot sauce.  Bottle the liquid and refrigerate for up to four months.



Anonymous said...

Ok to use roasted chiles for this recipe? Or is fresh recommended? Thanks!

Keith Bolek said...

I used fresh, but it could make for an interesting and tasty hot sauce if you used roasted chiles.

Anonymous said...

Thanks, I’ll give it a shot