A quick, 15-minute homemade hatch chile hot sauce made with late-summer peaches and Southwest green hatch chile peppers. Freezer-friendly recipe!
Course condiment, sauce
Cuisine gluten-free, vegan
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Author Stephanie McKercher, RDN
Ingredients
2tablespoonsgrapeseed oilor cooking oil of choice
½large diced onionabout 1 cup
3pitted and chopped peachesabout 2 ¼ cups
3diced hatch chile pepperssubstitute with 1 ¾ cup chile pepper of choice if hatch chiles aren’t available in your area
1cupapple cider vinegar
4clovesminced garlic
1teaspoonsoy sauce
Instructions
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.