Homemade Chile Pepper Sauce {My Fave!}

Very possibly my favorite homemade sauce to date.  Spicy, savory, salty, and oh-so versatile.  Coming from a self-proclaimed condiment queen, that says a lot.

These are Hatch chiles.  When fresh, they’re green- like an Anaheim, but upon drying, they turn this beautiful deep red.  They are a wonderful pepper from New Mexico… I scored when a co-worker brought me home this rope full of them from his trip down south.  If you can’t get your hands on these treasures, you can use dried New Mexican chiles, but if you happen to see Hatch specifically, snatch them up fast… they are oh-so good- the best balance of flavor and spice!  (Read more about Hatch chiles HERE… or to buy some seeds and plant your own, click HERE!)

Hatch chiles are popular in many Southwestern and Mexican style dishes… chile colorado, enchilada sauce, drenched over chicken and pork, and as a condiment.  I have been using the stuff on just about everything that touches my mouth lately!  I’ve been drizzling it over my eggs in the morning, using it as a salsa with chips, drenching my burritos in it, smothering all of my potatoes in it, etc.  And shh, don’t tell, but I literally just ate a mini spoonful… I am such a freak.

This sauce will keep for months… I just poured mine in a reused squeegee bottle (is that what they’re called?) and it has kept perfectly.  Now it’s just about gone though so I’m super antsy for a re-stock!  I got this recipe from an article from examiner.com, but I modified it to meet my preferences more (to see the original recipe, click here.)

INGREDIENTS 

8 dried Hatch chiles or other New Mexico dried red chiles (choose a heat level you like)

1/2 tsp ground cumin

1 tbsp olive oil

4 cloves of garlic, smashed

1/4 sweet onion (about 1/2 cup chopped)

1 1/2 tsp fresh oregano (substitute 1/2 dried if needed)

a splash of red wine vinegar (about a 1/2 tsp)

8 oz. water

a heavy pinch of salt (about 3/4 tsp)

extra olive oil and salt, as desired

*the sauce will be very spicy at first, but will tone down once refrigerated- if you prefer less spicy flavors, use less peppers {approx. 6} and make sure to remove all of the seeds

Most peppers say the heat level right on the package… of course if

you get a rope of them like I have, nature doesn’t label such things.

You can expect most Hatch chiles to have some good spice though 🙂

{I have some fresh Hatch peppers in my fridge as we speak-

I’m going to whip up a Hatch chile and fig spread… can’t wait!}

DIRECTIONS

Remove the stems and all seeds from the chiles

Typically, you can shake the peppers upside down to get the majority out

To get any remaining seeds, cut the pepper open

lengthwise and remove them with your fingers

(careful- don’t rub your eyes or anything afterwards… the seeds are super picante)

Discard all stems and seeds (even one seed will create more heat, so really get in

there and pick around if you don’t want it hot hot hot)

Give the peppers a rough chop to break them up

Add the peppers and cumin together in a large pot over medium heat- no oil yet!

You just want to lightly toast the peppers

Stir and let cook for about 1-2 minutes until the peppers are fragrant

(You may even feel it in your nose!)

Stir them every so often

Meanwhile, prep the garlic and onions…

Smash the garlic cloves

(I find it easiest to turn the flat side of a large knife over

each clove and then to pound my fist over once it until the cloves smash)

The peels should remove easily after smashing them

Finely mince the onion

Then add the onion, garlic, and olive oil to the pot

Stir and let cook for about 1-2 more minutes

Chop the oregano- remove and woody stems- you just want leaves

Add oregano, vinegar, water, and salt to the pot

Stir and then cover the pot with lid, leaving just a crack open for the steam to get out

Reduce heat to low and let it cook for about a half-hour, until the peppers and softened

Add the pot of goodness to a blender (or food processor) and blend until smooth

I find that olive oil adds a nice texture to sauces, as a finisher

Add about 1 tbsp olive oil (more if you prefer) to the sauce

and then blend further until creamy

Taste and add salt, as desired

Pour the sauce back into the pot and continue to let cook, uncovered, over a low heat until you get the texture you want (it will thicken the longer it cooks)

I let it simmer for about 10 minutes

Once cool enough to handle, transfer the sauce to a container or jar

(I reused an old agave bottle I had- ketchup or mustard bottles would work, too!)

If you have a funnel, great… if you don’t,

you can use wax or parchment paper to create your own

That’s it!

Refrigerate and use as desired!

Enjoy!