Jet Tila's Overnight Oats Recipe
Overnight Oats
February 21, 2017
Jet Tila's Baby Back Ribs Recipe
Baby Back Ribs
June 14, 2017
Jet Tila's Hatch Chile Sriracha Sauce Recipe

Hatch Chile Sriracha Sauce

  By Chef Jet

April 19, 2017

Jet Tila's Hatch Chile Sriracha Sauce Recipe


1Place peppers, garlic, sugar and salt in a food processor and pulse until roughly chopped.

2Transfer mixture to a clean container, cover and let sit at room temperature. A mason jar with a loose fitting lid or a clean bowl with plastic wrap will work.

3Fermentation should begin in about 2 days. When bubbles begin to form, stir your “mash” once or twice a day to combine and help settle. Continue until the mixture stops bubbling, about 6 to 8 days.

4Transfer the mash to a commercial blender, add the vinegar, and puree until very smooth.

5Strain the sauce through a fine sieve. Add xanthan gum and puree again until smooth and thick.

6Store your sauce in squeeze bottles in the fridge for up to 3 months!


1 lb roasted hatch chiles

1/2 lb Red jalapeños, stems removed and roughly chopped

4 garlic cloves

1/8 cup sugar

1/8 cup brown sugar

1-2 tsp salt

1/2 cup distilled white vinegar

1 tsp xanthan gum