Ingredients: Fresh Chile Puree, Tomato Paste (vine-ripened tomatoes, citric acid), Brown Sugar, Roasted Chile Puree, Water, Honey, Apple Cider Vinegar, Worcestershire Sauce (Water, Molasses Salt, High Fructose Corn Syrup, Acetic Acid, Caramel Color, Hydrolyzed Soy Protein, Gluten-Free Flour[Millet Flour, Potato Starch, Tapioca Starch, Rice Flour, Whole Grain Sorghum, Xanthan Gum], Natural Flavor, Guar Gum, Benzoate of Soda), Liquid Smoke(Water, Natural liquid Smoke, Polysorbate 80), Salt, Granulated Onion, & Granulated Garlic.
For Randy and Carol McMillan Hatch Chile isn’t merely an ingredient in New Mexico, it’s a way of life. For four generations, fresh Hatch green and red chile have been a part of every meal for the McMillan family, with Randy running the kitchen where friends and family still gather weekly for fresh New Mexico hatch chile dishes! The Fresh Hatch Chile recipe started with Randy’s father, Arnold, who loved enchilada sauce so much that he experimented and perfected his recipes over many years of trial and error with his wife, Cheri. Now the recipe is Randy’s, and the McMillan family has become known for creating their fabulous Hatch chile sauces. Randy and his wife Carol started making thousands of jars of sauce for clients and friends as gifts, and after being asked for, even more, the decision was made to expand. The family recipe is now being made in a commercial kitchen, using only the freshest ingredients, including red and green chile from Hatch, New Mexico – the chile capital of the world!
