Use up an abundance of Hatch chiles to cook up this spicy Hatch Chile relish with just a few simple ingredients. It’s great on burgers, steak and chicken!
The end of August and early days of September mark Hatch chile season in the Southwest. It’s a time when the scent of roasted Hatch chiles wafts through the air.. as markets roast the chiles on weekend mornings for customers stopping in.
Oooh, the smell of roasted chiles
I love the smell.. it reminds me when I took my kids to Hatch, New Mexico a few years ago. As I pulled into this little town, my kids could smell the chiles from several miles away. The scent permeated through the vents in the car as we got closer and closer, and before you know it, we were there. The kids went bezerk … sneezing and wheezing from the overwhelming smell.
Wide open spaces of sprawling fields surrounded the festival as volunteers ushered cars in an empty dirt field to park. The closer you got to the festival entrance the stronger the scent permeated the air. It was one of the most delicious festivals, with a multitude of people gathered together to celebrate one thing: Hatch chiles.
Yum and yum!
I returned from that festival with several bags of Hatch chiles ready to roast on my grill… I can’t grill to save my life, but I CAN roast some chiles.
Spicy Hatch Chile Relish
Once I arrived home, I tossed on some gloves and quickly went to work preparing the chiles for the freezer. Seeds and stems removed, the chiles would be frozen in small freezer bags. Freezing them allows me to use them all year round (even when they aren’t in season!)
This spicy Hatch Chile relish is by far one of my favorite ways to preserve Hatch chiles. Not to mention, my kids tear it up on almost everything they eat.
See these other Hatch Chile recipes:
Grab your ingredients and let’s get this started!
Spicy Hatch Chile Relish
- 10 roasted Hatch chile peppers stems and seeds removed, and chopped
- 3 tomatoes diced
- 1 white onion large, diced
- 1/2 C granulated sugar
- 1 tsp salt
- 2 C vinegar more or less, use your judgement
- Add your Hatch chiles, tomatoes, onions, sugar and salt to a small pot or skillet.
- Add enough vinegar just to cover.
- Bring to a boil, reduce the heat to medium. Simmer at medium for 30 minutes - liquid will begin to evaporate over time.
- After 30 minutes, continue to simmer for an additional 10-15 minutes until the little liquid that is left becomes more syrupy. Take care not to burn the relish.
- Transfer the relish to sterilized jars. Tightly cap. Refrigerate for 24 hours before enjoying. Relish should keep for several months when refrigerated.
- Start this recipe with roasted green chiles that have had stem and seeds removed. If your chiles aren't roasted, don't panic. Learn how to roast Hatch green chiles.
Can you can this recipe?
I haven’t tried canning this – so please, do you own research and follow the Ball preserving guidelines if you wish to try canning this relish.
Have you ever made Hatch Chile relish?
If not, give it a try. It’s delicious on burgers and steak straight off the grill. But I think I love it even more because it makes such a wonderful Christmas gift!
If you do happen to try it, please leave a comment, and rate the recipe!