If you live in or around the Southwest, you're probably seeing green hatch chile peppers everywhere right now. I grabbed a few here in Colorado—along with what could be the last of my summer peaches—to blend up this quick, 15-minute homemade Peach Hatch Chile Hot Sauce.
Even if you’re like me, and you’re not in school and don’t have any kids, September is still a big month of transitions. The first day of fall is next week Friday, and I’m slowly moving from summer to fall both at home and here on the blog. For the most part, it still feels like summer here, but I’m also totally ready for football season (even if it’s almost entirely for the snacks) and the changing leaves.
This quick homemade hot sauce is like my own personal send-off to late-summer, and a little hello and welcome to fall. Because I used peaches, this hot sauce is a little sweeter and thicker than some. I usually like creamy sauces in addition to most hot sauces, but this version is a great stand-alone condiment in so many different dishes—it’s already super flavorful and creamy.
So far, we’ve been using this homemade Peach Hatch Chile Hot Sauce on:
- Tacos and Mexican recipes
- Wraps and sandwiches
- Buddha bowls
- Roasted vegetables
- Veggie burgers and dogs
- Salads—works with both green salads and grain salads
Even if you’re not lucky enough to find hatch chiles in your area, you can still make a similar sauce using jalapeños, serranos, or any other chile pepper you’ve got lying around. (Try habaneros for a lot of heat!) This summery hot sauce can be frozen, so feel free to make enough to last you through the winter!
[clickToTweet tweet="Learn how to make 15 minute homemade #hotsauce with #hatchchile peppers and peaches!" quote="Learn how to make 15 minute homemade #hotsauce with #hatchchile peppers and peaches!"]
Homemade Peach Hatch Chile Hot Sauce
- 2 tablespoons grapeseed oil or cooking oil of choice
- ½ large diced onion about 1 cup
- 3 pitted and chopped peaches about 2 ¼ cups
- 3 diced hatch chile peppers substitute with 1 ¾ cup chile pepper of choice if hatch chiles aren’t available in your area
- 1 cup apple cider vinegar
- 4 cloves minced garlic
- 1 teaspoon soy sauce
- Heat oil in skillet over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add remaining ingredients and sauté, stirring occasionally until tender, about 5 additional minutes.
- Transfer to blender (use care and caution when blending hot foods) and blend until smooth. Strain through a colander or strainer into a bowl, pressing with the back of a wooden spoon to push liquid sauce through. Pour sauce from the bowl into a jar or lidded container, and store in the fridge for up to one month. Hot sauce can be stored in a freezer-safe bag or container and frozen for up to six months.