If you’ve ever wished you could bottle up that fresh, sunny heat of New Mexico’s famous chiles, then let me introduce you to Spicy Hatch Chile Jelly – Alrightwithme. This recipe pops with vibrant flavor, using real Hatch chiles in a sweet-tart jelly that’s as versatile as it is addictive. Whether you’re spooning it over cream cheese for an easy appetizer or glazing grilled chicken for a weeknight dinner, this bright, spicy, and slightly smoky jelly wakes up anything it touches. Plus, with just a handful of ingredients and simple steps, it’s no wonder why Spicy Hatch Chile Jelly – Alrightwithme is a mainstay in my pantry—and it’ll be in yours, too!

Spicy Hatch Chile Jelly - Alrightwithme Recipe - Recipe Image

Ingredients You’ll Need

All you need are a few key ingredients to create Spicy Hatch Chile Jelly – Alrightwithme, but every item brings its own magic. The hatch chiles add unmistakable character, while vinegar provides tang, sugar balances the heat, and pectin ensures you get that glorious, spoonable set.

Hatch Chiles: Seeded, deveined, and finely chopped, these are the star—use fresh-roasted Hatch chiles if possible for maximum flavor.
Distilled White Vinegar (5% acidity): Keeps the jelly safe to store and adds a bright zing that elevates the chiles.
Granulated Sugar: Not just for sweetness; sugar creates the perfect jelly consistency and helps mellow the spice.
Liquid Pectin (3 oz pouch): Your reliable helper for getting that wobbly, jar-ready set—make sure to use the full pouch.

How to Make Spicy Hatch Chile Jelly – Alrightwithme

Step 1: Prepare the Hatch Chiles

Start by seeding and deveining your Hatch chiles, then chop them extremely fine until you have 1 1/2 cups’ worth. This not only distributes a gentle heat throughout the jelly but also ensures you don’t find any large pieces when you spread it over your morning toast. The prep sets the tone—freshness, vibrancy, and just the right amount of kick.

Step 2: Combine Chiles, Vinegar, and Sugar

In a non-reactive saucepan (stainless steel or enamel is best for this), add your chopped Hatch chiles, measured white vinegar, and sugar. Stir everything together thoroughly. As you mix, you’ll already catch some sweet and tangy aroma—this is where the base of your Spicy Hatch Chile Jelly – Alrightwithme begins to form its delicious personality.

Step 3: Boil the Mixture

Place your saucepan over high heat and cook, stirring every so often, until the mixture comes to a hard rolling boil—a boil so robust you can’t stir it down. Once it’s at that point, let it bubble away for a full minute while stirring constantly. This dissolves the sugar and kick-starts the jelly’s transformation, combining the sugar’s sweetness with the chiles’ subtle heat.

Step 4: Add Liquid Pectin and Final Boil

Pour the entire 3-ounce pouch of liquid pectin into your boiling mixture, giving it a quick, thorough stir. Bring the pot back to a rolling boil and let it cook once more for exactly one minute, always stirring. This short but crucial second boil activates the pectin and ensures that your Spicy Hatch Chile Jelly – Alrightwithme will set up perfectly once cooled. Don’t skip setting a timer—it’s key for consistency.

Step 5: Jar and Process the Jelly

Immediately remove the saucepan from the heat. Carefully ladle the hot jelly into sterilized jars, leaving the canning-recommended headspace (usually about 1/4 inch). If you’re canning for longer storage or gifting, process your jars in a hot water bath for 10 minutes. If you just want to keep a jar in the fridge for immediate use, you can skip the water bath and simply let it cool before sealing. My family loves a few extra jars in the pantry—Spicy Hatch Chile Jelly – Alrightwithme never lasts long around here.

How to Serve Spicy Hatch Chile Jelly – Alrightwithme

Garnishes

Add a sprinkle of fresh chopped herbs (I love chives or cilantro) or a few thin slices of pickled jalapeño for a little extra flair. Sometimes, a dusting of flaky sea salt really sets off the sweet-heat balance of Spicy Hatch Chile Jelly – Alrightwithme on crackers or cheeses.

Side Dishes

This jelly is swoon-worthy spooned over tangy cream cheese with buttery crackers, but it also pairs beautifully with roasted pork, grilled chicken, or baked brie. Try it alongside cornbread or layered into a turkey sandwich for a Southern-inspired treat—Spicy Hatch Chile Jelly – Alrightwithme is truly a flavor elevator.

Creative Ways to Present

Dress up your jars with ribbon and handwritten labels for a homemade gift, or swirl the jelly into Greek yogurt for a spicy-sweet dip. For a showstopper at brunch, drizzle Spicy Hatch Chile Jelly – Alrightwithme over warm biscuits or use it as a glaze for shrimp skewers. Let your imagination (and your tastebuds) guide you!

Make Ahead and Storage

Storing Leftovers

Once opened, keep your jar of Spicy Hatch Chile Jelly – Alrightwithme refrigerated and tightly sealed. It’ll stay fresh and delicious for up to 3 weeks, and you’ll find yourself reaching for it again and again for sandwiches, eggs, or a quick appetizer.

Freezing

If you’ve made a big batch, you can safely freeze unopened jars of this jelly for up to 6 months. Just be sure to leave enough headspace in the jars to allow for expansion and let them cool fully before placing in the freezer. Thaw overnight in the fridge before using.

Reheating

Jelly typically doesn’t need reheating—just a quick stir if it’s been chilled. If you want to use Spicy Hatch Chile Jelly – Alrightwithme as a glaze, gently warm what you need in a small pan over low heat, stirring constantly until it loosens up.

FAQs

Can I use other types of chile instead of Hatch chiles?

Absolutely! While Spicy Hatch Chile Jelly – Alrightwithme gets its signature flavor from Hatch chiles, mild Anaheim or poblano peppers (or even a blend with jalapeño for more heat) can be substituted. The unique flavor of Hatch chiles is hard to beat, but don’t let their absence stop you from making this jelly.

Is this jelly very spicy?

The spice level is completely customizable! Seeding and deveining the chiles removes most of their heat, leaving just enough warmth. If you want it hotter, leave a few seeds in or blend in a spicier chile variety. Spicy Hatch Chile Jelly – Alrightwithme should tingle the tongue, not overwhelm it—unless you want that!

Can I double the recipe?

It’s best to make multiple single batches instead of doubling, as large volumes might not set correctly with the pectin. If you need more Spicy Hatch Chile Jelly – Alrightwithme, simply prepare back-to-back batches for the most reliable texture and set.

What is the best vinegar to use?

Stick with distilled white vinegar at 5 percent acidity. This ensures both food safety and the right tang for Spicy Hatch Chile Jelly – Alrightwithme. If you prefer a slightly milder acidity, you can use apple cider vinegar, though it may subtly change the flavor and color of the finished jelly.

How do I know when the jelly has set?

Once the jelly is processed and cooled, it should wobble gently and hold its shape when spooned. For extra confidence, you can perform the “wrinkle test”: place a small spoonful on a cold plate, let it sit a minute, then push it with your finger. If it wrinkles up, it’s ready!

Final Thoughts

If you’re ready to try something unforgettable, start a batch of Spicy Hatch Chile Jelly – Alrightwithme and watch your usual snacks and meals perk right up. There’s nothing like the sweet heat of real Hatch chiles in a jewel-toned jelly—give it a go and share it with friends, because it’s too good to keep to yourself!

Spicy Hatch Chile Jelly – Alrightwithme Recipe

★★★★★

4.9 from 5 reviews

Author: Sophie
Total Time: 35 minutes
Yield: Approximately 4 cups of jelly 1x
Diet: Vegetarian

Print Recipe

Description

Spicy Hatch Chile Jelly is a sweet and tangy jelly with a kick of heat from fresh hatch chiles. Perfect for spreading on toast or serving with cheese.

Ingredients

Scale

Chiles:

1 1/2 cups finely chopped hatch chiles, seeded and deveined

Vinegar:

3/4 cup distilled white vinegar (5% acidity)

Sugar:

3 cups granulated sugar

Pectin:

1 pouch liquid pectin (3 oz)

Instructions

Prepare the Hatch Chiles
Seed, devein, and finely chop the Hatch chiles.
Combine Chiles, Vinegar, and Sugar
Place all ingredients in a saucepan and mix well.
Boil the Mixture
Bring the mixture to a boil, stirring constantly for one minute.
Add Liquid Pectin and Final Boil
Stir in the liquid pectin and boil for another minute.
Jar and Process the Jelly
Ladle the jelly into jars and process in a hot water bath or refrigerate.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Condiment
Method: Boiling, Canning
Cuisine: American