A ten-pound box of Sandia hot variety Hatch chile was perfect for making a 2 gallon batch of fermented green chile hot sauce. I roasted 1/3 and kept 2/3 fresh to ferment in salt brine with garlic, onion, and tomatillos. Now I await patiently and look forward to the flavors that develop over 8-10 weeks in the lactobacillus fermentation. I tried a few right away after roasting as chile rellenos and the Sandia variety has plenty of delicious Hatch heat! Very excited for the hot sauce results!
10 months ago
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