Harvested in the Hatch Valley of New Mexico (a region known as the Chile Capital of the World), this smokey mild-to-medium heat chile is roasted and its smokiness then blended with the sweetness of tree-ripened peaches to create a delicious finishing sauce ideal for roasted and grilled meats. Enjoy!

Recipes
Grilled Harvest Peach & Hatch Pepper Chicken Thighs
Peach & Tomato Salad
Grilled Peach & Hatch Pepper Corn

Serving Suggestions
Finish: Chicken, salmon, shrimp & crab cakes
Baste: Pork chops, pork tenderloin, baby back ribs & shrimp
Pour over: Soft cheeses or warmed brie & serve with artisan crackers for appetizers
Wine pairing: Sweet to off-dry white wine

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