Spicy Hatch Chile Relish
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!
Servings 16 servings
- 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.
Calories: 44kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 241mg | Potassium: 65mg | Fiber: 1g | Sugar: 8g | Vitamin A: 192IU | Vitamin C: 7mg | Calcium: 6mg | Iron: 1mg