Homemade Peach Hatch Chile Hot Sauce Recipes

HOW TO MAKE LACTO-FERMENTED HOT SAUCE WITH ROASTED GARLIC, CACAO, AND HATCH CHILES

Steps:

• Wash your fermentation equipment including the jar, weight, and lid. You can sterilize your equipment by rinsing it with vodka.
• Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
• Place a mixing bowl on your kitchen scale and tare/zero the scale.
• Add your peppers into the bowl on your scale until the scale reads 100 grams. Add 50 grams of roasted garlic to the bowl.
• Remove the bowl from your scale and set aside. Place your empty, clean mason jar on the scale, and tare/zero the scale. Make sure your scale is still set to grams and add 300 grams of filtered water to your mason jar.
• Next, add 10 grams of cacao powder to the water.
• Add the weighed out peppers and garlic into the mason jar with the water and cacao.
• Place a small bowl on your scale and tare/zero the scale. Weigh out 20 grams of sea salt. Then add the 20 grams of salt to the jar of peppers, water and cacao.
• Place your standard mason jar lid on the jar, and secure. Shake the jar vigorously for 2 minutes.
• Remove the standard mason jar lid. Place your fermentation weight in the jar making sure to submerge all of the pepper pieces and weight fully in the liquid. Don't be afraid to squish and crush all the peppers down into the brine.
• Secure the standard mason jar lid to the mason jar.
• Allow fermenting at room temperature for four weeks.
• After fermentation, drain off half of the brine in the jar. (you can save this brine for use in salad dressing, or heirloom culturing recipes on our blog)
• Add the remaining fermented ingredients and brine to a high-speed blender.
• Add in the Jalapenos, onion, and apple cider vinegar.
• Blend on high until smooth.
• Strain the blended mixture through a mesh sieve, into a large jar or cup. (Keep the pulp for use in spicy recipes, like curry or soup)
• Add the liquid to a bottle, cap it, and store it in the fridge for up to two years.

PEACH CHILI SAUCE

Steps:

• Fill a Dutch oven two-thirds with water; bring to a boil. Cut a shallow "X" on the bottom of each tomato and peach. Using tongs, place tomatoes and peaches, a few at a time, in boiling water for 30-60 seconds or just until skin at the "X" begins to loosen. Remove tomatoes and peaches; immediately drop into ice water. Pull off skins with tip of a knife; discard skins., Coarsely chop tomatoes and peaches; place in a stockpot. Add onions, pears, green peppers, celery, jalapenos, sugar, vinegar and salt. Place pickling spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Add to stockpot. Bring to a boil. Reduce heat; simmer, uncovered, 2 to 2-1/2 hours or until thickened, stirring occasionally. Discard spice bag., Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.

HATCH CHILE ENCHILADA PIE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Arrange Hatch chiles, skin-side up, on the prepared baking sheet. Brush with 1 tablespoon olive oil.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Cool; remove and discard skins. Roughly chop chiles.
• Melt butter in a large skillet over medium-high heat. Cook chicken thighs until browned, about 2 minutes per side. Pour 1 cup chicken broth over thighs and bring to a boil. Cover skillet and reduce heat to medium. Cook the chicken thighs until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.
• Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Cook and stir onion, garlic, oregano, cumin, salt, and pepper in hot oil until onion is soft, about 6 minutes. Stir chopped chiles, tomatoes, and 1 1/2 cups chicken broth into onion mixture. Bring to a boil, reduce heat to medium-low, and simmer until chiles and onion are tender, 20 minutes.
• Mash chile-onion mixture to a sauce consistency. Remove chicken thighs from chicken broth, reserving 1/2 cup broth. Stir thighs into chile sauce; cook until chicken is heated through, about 2 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread a thin layer of chile chicken sauce on the bottom of an 8-inch pie dish. Arrange a layer of corn tortillas over sauce, spread another layer of chile chicken sauce over the tortillas, and sprinkle Mexican cheese blend over sauce. Repeat layering process until all tortillas, sauce, and cheese are used, ending with a layer of cheese. Pour 1/2 cup reserved chicken broth over the top.
• Bake in the preheated oven until cheese is melted and sauce is bubbling, about 30 minutes.

SANTA FE HATCH CHILE GREEN SAUCE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
• Broil in the preheated oven until skin is heavily blistered and turning black, about 4 minutes per side.
• Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
• Heat oil in a saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.

HATCH GREEN CHILE SAUCE

Steps:

• Cook the onion in oil in a heavy saucepan until tender, about 5 minutes.
• Add the garlic and cook until fragrant, then stir in the flour and cook for 1-2 minutes more.
• Add the chiles, then whisk in the stock and the seasonings.
• Bring the sauce to a boil, then reduce heat and simmer about 15 minutes until thickened but still pourable.
• May keep refrigerated for up to 5 days; freezes well.