Hatch Chili and Watermelon Agave Hot Sauce
In our house, hot sauce isn’t just a condiment — it’s a little adventure in a jar. My husband has collected bottles from every corner of our travels, from raspberry-jalapeño blends to mango with Carolina Reapers. But one flavor always felt missing: watermelon. Its gentle sweetness seemed like the perfect partner for a bit of heat.
So I rolled up my sleeves and started experimenting, this time with Hatch chilies that I found at my local Bashes — earthy, smoky, and full of character. The result is a sauce that balances the mellow sweetness of watermelon with the warm, sun-drenched spice of Hatch peppers. It’s bright and unexpected, yet cozy enough to feel right at home on our table.
This hot sauce shines drizzled over grilled meats like chicken, stirred into roasted vegetables, or even whisked into a vinaigrette for a salad with a little kick. It’s the kind of recipe that feels playful and comforting all at once — a true gem from our rescue produce boxes.
Hatch Chili and Watermelon Agave Hot Sauce
3 cups watermelon juice
6 roasted Hatch chilies (skin removed)
1/2 cup of apple cider vinegar
Juice of 1 lime
3 tbsp agave syrup
2 cloves roasted garlic (roast alongside the chilies)
1 tsp pink salt
makes 3 8-oz jars
Start by roasting the peppers and chilies. My favorite way is to grill them on our Traeger grill. Until the pepper's skin is blistered and slightly charred. Place in a ziplock bag and let cool. The skin should peel off easily. If you would prefer to roast them in the oven, check out how in this recipe.
In a blender add all the ingredients and blend until silky. Simmer over medium heat for 15-20 minutes to concentrate the flavors. Strain for a smooth sauce or leave rustic for texture. Cool, bottle, and refrigerate for up to two weeks. Brush onto smoked turkey or grilled chicken. Drizzle over roasted sweet potatoes. Take one of the 3 jars and add 3 tablespoon of olive oil, and use it as a vinaigrette.
Bbq Pulled Jackfruit Sandwiches with Purple Cabbage Slaw
Hot Sauce must be hot. If you don't like hot, use less.
- David Tran
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