Hatch Special Sauce

Photo: Petrina Tinslay
Prep Time:
15 mins
Total Time:
45 mins
3 cups

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.


  • 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

  • ¼ cup fresh cilantro

  • ¼ cup white rum

  • 2 tablespoons fresh lime juice

  • 1 tablespoon raisins

  • ¼ 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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