How-to-make: Hatch Crack Chile Sauce

Hatch chiles are in season, so there’s no better time to find a bunch and grub on them.

I had an excellent hatch burger at the Playground recently (listed on the menu as “For Cool People Only”) and after that, I was left craving the flavor and heat even more than I thought I would. Luckily, Dave came into a huge burlap sack full of the fiery peppers. Only, instead of throwing them on a burger, Dave chose to ferment them, then blend them into his friend Delilah’s signature Hatch Crack Chile Sauce.

Keep on reading for the how-to.

First, chop the chiles into segments, seeds included. Don’t forget to use tongs, wear gloves … whatever you have to do to avoid burning your eyes or personal bits later on.

Run the chiles through a food processor to break them down to a fine chop. Pour the chiles into a wide-mouth jar fitted with an airlock fermenter (available at A Road Less Traveled in Santa Ana for $25 each); use two tablespoons of sea salt for every four cups of packed chiles.

Ferment at least a week, but preferably a month. Periodically scrape out the mold that will collect toward the top opening of the jar.

When the time is up, pour the jar in batches into a blender and mix until smooth. Use as much water as you need to achieve the right consistency. Bottle it all up and store in the fridge for a while.

Enjoy on pizza, eggs, burgers and whatever else you think needs some kickin’ up!

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3 thoughts on “How-to-make: Hatch Crack Chile Sauce”

  1. i made this last year and gave as gifts for Christmas (dave got one of them) that had been fermented for 5-months. an alt recipe includes:
    small amount of vinegar (i use white wine)
    garlic
    this would be more traditional “tabasco-style”

  2. This sounds fantastic. I love fermented hot sauces. I have a tip if scraping the mold off of the top of the ferment becomes problematic. I often ferment chiles whole or in large chunks in a brine solution. This way if mold forms, it forms on the top of the brine rather than the chiles themselves. After the chiles reach your desired sourness you can process them. I’ve found the result to be more or less the same, but I’ve never fermented Hatch chiles.

    I just put up ten pounds of Hatches in the freezer. I think I’m going to run out and pick up some more to make this sauce!

  3. Oh man it is so on now. I will be trying this with all the peppers I’m growing next year. You don’t realize how badly I’ve been wanting to find a proper recipe for something awesome like this!

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