High Mesa Chile Co. – Roasted Hatch Hot Sauce

Bitter: ⭐⭐✰✰✰

Salty: ⭐⭐✰✰✰

Sour/Tangy: ⭐⭐⭐✰✰

Sweet: ⭐✰✰✰✰

Umami: ⭐⭐✰✰✰

Heat: ⭐⭐✰✰✰✰✰✰✰✰

Quick Flavor Notes: Earthy, fruity, complex

Recommended: Yes

Texture: Medium-thick and chunky

Ingredients: roasted Hatch chiles, water, distilled vinegar, onion, garlic, salt, olive oil

High Mesa Chile Co is a Salt Lake City Utah based hot sauce and cocktail mixer maker who focuses on fire roasted chiles (though the irony of a Utah-based company making cocktail makers in the state with the most restrictive liquor laws due to the Mormon influence doesn’t escape me). I’ve previously reviewed their Roasted Fresno Hot Sauce and was very impressed. This time I decided to open up a sauce of theirs based on a pepper that has nationwide recognition but that I can’t recall ever having a sauce based on, the Hatch Chile.

The first ingredient in this sauce is appropriately roasted Hatch chiles. Hatch chiles, named after the town of Hatch, NM in which they’re grown, are closely related to Anaheim chiles. There are various varietals of Hatch chiles with some being very mild and some being medium-heat (around 10,000-12,000 SHU). The chiles being grown in the Hatch Valley are said to have special flavor characteristics due to the special soil and climate in the region. High Mesa Chile Co uses a variety called the Matador which is hotter than the average Hatch chile for this sauce. The company says that they wanted to preserve the flavor of the chile so kept the other ingredients simple – in this case only vinegar, onion, garlic, olive oil, and salt. I appreciate the effort to make the pepper shine and also appreciate the texture and appearance of this sauce. Through the clear glass bottle it’s easy to see all of the seeds, pepper bits, and bits of char from the roasting process and this sauce pours medium-thick and chunky. The aroma is of the peppers with a bit of vinegar.

From the first taste I immediately knew I’d have to start seeking out more Hatch chile products. Most green chiles are vegetal and grassy, which can be great in the context of certain sauces, but usually not my preferred day-to-day flavor profile. These Hatch chiles are something else entirely. There’s an earthy depth to the flavor, enhanced by the roasting flavor I’m sure, but also a surprising fruitiness as well. The fruity aspect reminds me much more of fully ripe red chiles than it does the typical green chile. The onion and garlic compliment that earthy flavor of the pepper with their own savory depth but neither take front stage letting the pepper shine. The olive oil adds some silkiness to the mouthfeel and richness to the sauce without ever letting it come close to being emulsified or creamy, and also helps carry some of those fat-soluble flavor elements further enhancing the flavor. There is a slight bitterness from the char which adds more depth and also makes the fruit of the pepper stand out that much more in comparison. The tanginess is well balanced in this sauce. You can taste the vinegar and it has a great acidity level, but it’s not vinegar-dominant. Heat level is, as expected, fairly low, but this sauce does have a pleasant warmth.

Being chile-forward and using the standard garlic and onion aromatics I expected this sauce to be flexible and indeed it is. It’s great on pizza, adding zing and roasty depths that go great with the cheese and sauce. I also really loved this on some leftover steak, something about the charred flavor of the sauce pairing very well with meat. Since pork and green chiles are a classic combination I tried on some simply grilled pork chops as well and it’s also a great pairing. This was even great with a light dinner last night of some salami, cheese, and crackers.

High Mesa Chile Co Roasted Hatch Hot Sauce gets my highest recommendation. If you haven’t tried out a Hatch chile sauce yet this is a great one to open those horizons. It also comes in a slightly larger than average bottle at 8oz vs the typical 5oz so you get more sauce for your dosh. This sauce is all natural with no artificial preservatives, colors, flavors, or thickeners.