How to Make a Red Hatch Chile Hot Sauce (Quick & Easy)

In this episode John McClellan shows you how to make a red hatch Chile hot sauce. This recipe is fast - simple and O so good.....

8 dried red hatch chiles (rehydrated on stove - drain and discard the leftover water)
2 roasted Tomatillos
1/4 cup of raisins
4 cloves of garlic
1/2 white onion
1 tsp cloves
1/2 cup OJ
1/3 cup apple cider vinegar
1 cup of chicken broth

Combine all ingredients into a blender and blend away!

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hatch chili recipe

[JonathanWagener]

Love the chile ristra hanging outside.

[Weezulguy]

Started looking for a video for making smoked red hatch chili powder, and ended up here! I think there's enough in our ristra for BOTH, thanks!

[tonyhamilton]

Love watching your videos, thanks for sharing!

[BP-zztc]

If I make one that's too hot can I puree some carrots of something to make it less spice? ANY SUGGESTIONS?

[JMK]

Any suggestions for fermentation of dried peppers?

[happyworld]

Really Beautiful texture, if you can make a video about
Cooking a hot sauce not fermented dragthing would be more info to us ! Keep it going !

[ajl]

You're back and truly inspiring. I've made a ton of tasty sauces, using your well-versed techniques. Thanks, sincerely. AJ

[j.baglivo]

Will the vitamix heat up the sauce well enough to stop fermentation on a fermented sauce? Or would I still need to throw it in a saucepan? Thanks for your time!

[mse]

Hey John, I recently found and subscribed to your channel because I want to make some fermented hot sauce that is shelf stable, never done this before. My biggest question is shelf stability. Do I just need to worry about getting the pH down into the 3’s, either with the ferment alone or add vinegar to reduce it more (and pasteurize before bottling)? I want to make sure I don’t poison my family 😮. I’ve watched so many videos, then I found yours, and clearly you know what you’re talking about. I’ve been growing peppers from jalapeños to Reapers and usually make hot pepper jelly, but I want to try some fermented hot sauces. thanks! Mark from Charlotte NC

[anthonyesquivel]

What amount would you recommend if I had red hatch powder? Got it at a farmers market in Santa Fe...

[joshbibb]

Raisins? well I guess I’ll have to try it

[adamthemute]

Do you plan to release a cookbook? Your information and recipes are top notch!

[HuldraX.]

Hello from Norway! Made your pineapple habanero sauce a while back! It turned out great, thanks for sharing! Quick question for you: I'm giving your honey-garlic-habanero a try (throwing in some carolina reaper for good measure). I use oak chips to flavor wine and whiskeys that i distill. Have you ever tried to use oak chips to get a smokey flavor in your sauces? If yes....would you let the fermented sauce (blended up and ready for bottling) soak with chips for a few days? I doubt that adding the oak in prior to fermentation would work....or am I wrong?

[luiscolome]

Really nice sauce. I have to try something similar to make with the bunch of Tai chilies I have on my plants. This summer I've made my first feremented sauce thanks to you! And of course, I've started my recipe book with it! Thanks million!