These chile peppers are best enjoyed roasted. I seeded them here since they tend to be on the medium-hot to hot side. Keep them in if you like the heat! The flavor is deep and earthy, though brightened up by the sweetness of in-season peaches. Add a dash more sugar if your fruit is less than peach perfect, or out of season. Hatch chiles do very well frozen so that you could enjoy this by swapping the peaches for mango or pineapple another time of year.

Besides chips, this sauce would be a delicious accompaniment to grilled chicken or shrimp.

Makes About 1 quart

• 4 Hatch chile peppers, roasted, skinned and seeded
• 4 ripe peaches, pitted and sliced
• 1 green pepper, seeded and chopped
• 1 small sweet white onion, chopped
• 1 teaspoon granulated sugar
• 1 teaspoon sea salt
• 2 limes, juiced
• 1/2 cup cilantro leaves, roughly chopped
• 6 large basil leaves, sliced thin

1. In a blender or food processor, puree the chiles, 3 of the peaches, green pepper, onion, sugar and salt.
2. Transfer to bowl and stir in lime juice, herbs. Dice the reserved peach pieces and add to bowl.
3. Taste and adjust seasoning. Add more sugar if peaches are not very sweet or ripe. Allow to rest 15 minutes to let flavors marry and serve.