New This Month

Hatch Special Sauce


Papaya, mango, and rum add a sweet, tropical touch to this slightly spicy, chile-laced salsa. It is named for the region where New Mexico chiles hail from.

  • Prep:
  • Total Time:
  • Yield: Makes 3 cups

Photography: Petrina Tinslay

Source: Martha Stewart Living, August 2010


  • 5 dried New Mexico chiles
  • 2 serrano chiles
  • 1 ripe papaya, peeled and coarsely chopped
  • 1 ripe mango, peeled and coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 1 small onion, coarsely chopped
  • 1/4 cup fresh cilantro
  • 1/4 cup white rum
  • 2 tablespoons fresh lime juice
  • 1 tablespoon raisins
  • 1/4 teaspoon cayenne pepper
  • Coarse salt


  1. Preheat oven to 250 degrees. Roast New Mexico chiles on a baking sheet until fragrant, about 10 minutes. Transfer to a bowl, and cover with boiling water; let stand until soft, about 20 minutes. Drain, reserving liquid. Remove chile stems and seeds.

  2. Place serrano chiles directly over flame of a gas-stove burner or on a grill. Roast chiles, turning with tongs, until blistered and charred. Transfer to a bowl, and cover immediately with plastic wrap. Let steam for 5 minutes. Peel chiles, and remove stems, seeds, and ribs.

  3. Pulse all chiles with papaya, mango, garlic, onion, cilantro, rum, lime juice, raisins, and cayenne in a food processor or a blender until smooth with some flecks remaining. Add up to 3 tablespoons reserved soaking liquid to thin. Season with salt.

Cook's Notes

Sauce can be refrigerated for up to 1 week. It is best served at room temperature.

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