2 Sauces To Make With Extra Sandia Hatch Chiles
When you you make a Sandia Hatch green chile order, you often get more than you need for a single dish or recipe. Don't let those peppers go to waste! They have so much flavor and heat, and it's actually pretty easy to turn your leftovers into a homemade hot sauce. Here are two such hot sauce recipes you can use with your extra Sandia Hatch green chiles.
Pineapple Chile Sauce
Including sweet ingredients in a hot sauce really helps balance out the heat. This recipe calls for pineapple, which gives it a unique flavor. This sauce is delicious on Mexican-style dishes, but you can also just dash it on a chicken sandwich or your French fries. To make about 1 cup of sauce, you will need:
- Half a fresh pineapple, cubed
- 1/4 cup white vinegar
- 2 tablespoons lime juice
- 5 - 6 Sandia Hatch chile peppers, chopped
- 1/4 teaspoon salt
- A handful of fresh cilantro
Place the pineapple in a saucepan with a lid. Turn the stove to low heat, and let the pineapple cook down slowly for about 20 minutes. At this point, there should be plenty of juice in the pan.
Remove most of the solid pineapple from the pan, leaving just one or two chunks behind. Add the chile peppers to the pan, and bring the mixture to a simmer. Simmer for 2–3 minutes, or just until the peppers turn a deeper green.
Let your mixture cool, and then transfer it to a blender along with the remaining ingredients. Process until smooth. Transfer to a bottle, and store in the fridge until ready to use.
Barbecue Hatch Heat
This is a thicker, sweeter, hot sauce with more of a barbecue sauce-like nature. It's great on pulled pork, other sandwiches, and eggs. You'll need:
- 5–6 Sandia Hatch green chiles, chopped
- 1/2 cup apple cider vinegar
- 2 tablespoons molasses
- 1 tablespoon brown sugar
- a pinch of salt
- a pinch of allspice
Place the chile peppers and the vinegar in a small saucepan. Bring to a simmer, and simmer for 2–3 minutes. Stir in the remaining ingredients, and stir over low heat just until the sugar is dissolved. Let cool completely.
Transfer the mixture to a blender, and process until smooth. The sauce will be thin. If you prefer a thicker hot barbecue sauce, you can add a couple of tablespoons of ketchup. Pour the sauce into a bottle, and store it in the fridge.
With these two sauce recipes, you will never have to wonder what to do with your extra Hatch chiles.
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