Fermented Hatch Green Chile Sauce with Cacao and Garlic

Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

My favorite hot sauce to make every August is fermented hatch green chile sauce. I incorporate cacao and garlic for a unique and vibrant flavor. This hot sauce goes great on tacos, burgers, burritos, and enchiladas.


  • 300 grams hatch chilies
  • 30 grams garlic
  • 50 grams white onion
  • 10 grams cacao powder
  • 28 grams sea salt
  • 400 grams water


  1. This recipe at 1x works best with a 32-ounce jar.
  2. Add the cacao powder and 1/4 of the water to a small saucepan and heat it over medium to simmer. Stir continuously until the cacao powder is dissolved. Set aside.
  3. Wash your fermentation equipment, including the jar, weight, and lid.
  4. Wash your chiles and chop them into halves or rings.
  5. Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
  6. Place a mixing bowl on your kitchen scale and tare/zero the scale.
  7. Add your chiles and garlic into the bowl, measuring out the designated amounts.
  8. Remove the bowl from your scale and set it aside. Place your empty, clean mason jar on the scale, and tare/zero the scale. Make sure your scale is still set to grams, and add the designated amount of filtered water to your mason jar.
  9. Add the peppers from your bowl, into the mason jar with water.
  10. Place a small bowl on your scale and tare/zero the scale. Weigh out the sea salt. Then add the salt to the jar of peppers and water.
  11. Place your standard mason jar lid on the jar, and secure it. Shake the jar for 2 minutes.
  12. Remove the standard mason jar lid. Place your fermentation weight in the jar, making sure to submerge all of the pepper pieces and weight fully in the liquid.
  13. Secure the jar lid to the mason jar.
  14. Ferment for 4 to 5 weeks.
  15. After fermentation, remove the fermentation weight. Strain the chiles, onion and garlic from the brine, reserving all the liquid.
  16. Add the peppers, garlic, and onion in a high-speed blender.
  17. Blend on high, slowly adding small amounts of reserved brine into the blender until it blends easy and the desired consistency is reached. You can also add vinegar to balance out the flavor.
  18. Store in an airtight container in the fridge. Separation is natural; shake to combine before using. Use a spoon to sprinkle over your food.