Two corners of America in a fresh new cocktail sauce recipe.

It all began with a salty, spicy kitchen experiment. Could The Fresh Chile Company and I marry terroir and merroir, spice and brine? America’s “Napa Valley” for chile peppers is Hatch Valley, a haven in New Mexico that creates a product unique to the region’s clay and climate. It holds powerful flavors that are earthy, smoky, and smooth.

When it comes to a stand-out region, many say Maine is the ultimate American coast for flavorful seafood. Maine oysters, like the small farms offered by Maine Oyster Company, are known for their briny, herbaceous, and sweet nuances crafted in Maine’s cold, pristine waters. 

Would two American treasures meet their match?

I put them to the test for a radiant new cocktail sauce, toggling ingredients, mixing up flavors, and turning my kitchen upside down. In the end, it was a chef’s kiss. America’s soil and sea came together beautifully in a refreshing cocktail sauce that’s amazing on oysters and shrimp. In fact, it’ll elevate anything you’re throwing on the grill.

Hatch x New England — a spicy, zesty cocktail sauce from two unique regions to kick off your summer season. 


Makes 100ML, or roughly 1/3 cup of cocktail sauce.

  • 1/4 cup of Hatchup
  • 1/2 tablespoon Fresh Red Chile
  • 1 tablespoon of freshly squeezed lemon juice
  • 1 teaspoon of prepared, freshly grated horseradish
  • 1/4 teaspoon of Worcestershire sauce
  • 1/4 teaspoon of a freshly minced garlic clove
  • 1/4 teaspoon of onion powder
  • 1/8 teaspoon of pepper (three cracks from the pepper shaker)
  • Pinch of salt

Directions: Mix all ingredients together in a bowl. Best if refrigerated for a few hours before serving. Add it to a Maine Oyster Company selection!

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