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Raw Hatch Chile Relish

Raw Hatch Chile Relish is a unique and exciting way to use mild Hatch Chile peppers. It lightens and brightens your crostini, burgers, tacos, eggs and more.

Author Cathy Arkle


  • 1/2 pound fresh mild Hatch Chiles chopped
  • 1 cloves garlic peeled and finely diced
  • 2 tablespoons apple cider vinegar
  • ½ teaspoons fine sea salt


  1. Cut off the tops of the Hatch Chiles and discard the stem ends. Halve the peppers lengthwise, and then remove the seeds and membranes (reserve the seeds to add later if your relish isn’t spicy enough). Chop and set aside.

  2. Place the diced garlic and the chopped Hatch Chiles in the food processor. Process until the Hatch Chiles are chopped into a small pieces, but stop before they are a wet purée. Stir in the apple cider vinegar and salt. Taste, and if it’s not spicy enough for your liking, stir in some of the reserved hatch chile seeds or add Hot Hatch Chile Powder.

  3. Transfer the mixture to a half pint-sized mason jar and chill for at least 1 hour. Serve as desired. Store leftover relish in the refrigerator, covered, for 1 to 2 weeks (it tastes best fresh).