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Try a bowl of roasted hatch chile jam for your next set of snacks

Roasted Hatch Chile Jam

Sweet, sticky, spicy, and a little sultry. Roasted Hatch Chile Jam is the snap, crackle, and pop of condiments you need in your life.

  • Total Time: 50 minutes
  • Yield: About 3 Cups 1x


  • 1 tablespoon canola oil
  • ½ white onion, diced
  • 3 garlic cloves, diced
  • 1 1/2 cups roasted Hatch green chiles, about 6
  • 1 teaspoon ground cumin
  • 1/2 cup amber beer or apple juice, room temp
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons yellow mustard seeds, rinsed
  • 1/4 cup brown sugar
  • 1 teaspoon salt
  • 1/2 cup water


  1. In a medium saucepan over medium heat, cook the onion and garlic in the canola oil until softened, about 8 minutes.
  2. Add the diced Hatch chiles, and cumin. Mix everything together, and continue to cook for 3-5 minutes, stirring occasionally.
  3. Once most of the liquid has evaporated, pour the beer into the mixture and deglaze the pan. Allow the beer to cook and reduce, concentrating the flavors for about 3-5 minutes.
  4. Add the vinegar, sugar, salt, and water. Bring to a boil, reduce the heat and let simmer for 30 to 40 minutes. The mixture will start to darken and thicken. Stir occasionally, and look for most of the liquid to evaporate.
  5. Place the jam into a food processor and pulse a few times until its the desired texture. Add more salt to taste.
  6. Transfer to a container and allow it to cool before placing it in the fridge. This will stay fresh for about 2-3 weeks, if you don’t eat it first.


  • If using beer, make sure to measure the beer and allow it to go flat, at room temperature. You don’t want to pour cold, foamy beer into the pan.
  • Author: Brad Prose
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Sauces & Salsas
  • Method: Roasting
  • Cuisine: Sauce

Keywords: Hatch chile, chile jam, Hatch chile jam, roasted Hatch chiles

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