Sauces & Seasonings Recipes

Hatch Chile Hot Sauce

Hatch chile season is here (long at last, long at last!), and we’re especially stoked about this super easy hot sauce recipe: It lets you bring that mellow, grassy Hatch heat to everything from tacos and tortilla chips to fried eggs and cheese pizza.

We purée the chiles with habanero peppers, Champagne vinegar, agave syrup, and Vidalia onion, so there’s some punchy heat, bright acidity, and a touch of sweetness to round out the Hatch flavor. The hot sauce has a fresh, almost fruity character to it that we love — and it’s so nice and smooth.

And the color! We steam the Hatch chiles to preserve their grassy green hue. Whirled up with the neon orange habaneros and the white everything else, you get a really pretty chartreuse. A note from the test kitchen: The longer you purée the hot sauce, the smoother it will get — but it will also change the color a tiny bit. You might end up anywhere between Kermit the Frog and the Hulk. No matter what, it’ll taste Hatch-tastic!

Yield: 2 cups

Hatch Chile Hot Sauce


Sauces & Seasonings

Hatch Chile Hot Sauce


1 Tbsp Gelson’s 100% California extra virgin olive oil
2 Hatch chiles, stemmed, seeded, and roughly chopped
2 habanero peppers, stemmed, seeded, and roughly chopped
½ sweet Vidalia onion, roughly chopped
2 garlic cloves, chopped
⅓ cup champagne vinegar
1 Tbsp agave syrup


  1. In a medium sauté pan, heat the olive oil over medium-low heat.

  2. Add the Hatch chiles, habanero peppers, onion, and garlic. Cook, stirring frequently but not constantly, until the vegetables sweat, 4 to 5 minutes. Try to avoid color or caramelization on the vegetables.

  3. Remove the pan from the heat, cover, and let the vegetables steam for 5 minutes.

  4. Transfer the sautéed vegetables to a blender and add the champagne vinegar and agave syrup. Purée for 30 to 45 seconds until smooth.

  5. Transfer the hot sauce to a jar and allow it to cool to room temperature before covering with a lid. Seal tightly and store in the refrigerator for up to 2 weeks.

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