Welcome to the wonderful world of Hatch chile salsa! It’s that time of year when the local supermarkets unveil their giant drum roasters, filling the air with the irresistible aroma of freshly roasted green chiles from the enchanting region of Hatch, New Mexico. For an entire month, the entire vicinity within a mile radius of the grocery store becomes infused with the smoky essence of these delightful peppers, transforming every meal with a captivating Hatch chile twist. It’s a truly magnificent experience that transports your taste buds straight to the vibrant streets of New Mexico.
Prepare to embark on a culinary journey with this incredibly easy, quick, and no-cook Hatch Chile Salsa. The moment you take a bite, you’ll be transported to a world of bold flavors and vibrant sensations. This zesty salsa pairs perfectly with crispy tortilla chips, making it a crowd-pleasing appetizer or a delightful addition to any Mexican-inspired feast.
To begin, gather your ingredients. You’ll need 5 Hatch chile peppers with the stems removed, a can of diced tomatoes, another can of diced tomatoes with roasted garlic, half an onion roughly chopped, a quarter cup of fresh cilantro, and a pinch of garlic powder for that extra kick.
Preheat your oven’s broiler and position the rack about 6 inches from the heat source. Line a baking sheet with aluminum foil and place the Hatch chile peppers on it. Allow them to cook under the broiler until their skins have blackened and blistered, which should take around 5 to 8 minutes. Once done, transfer the blackened peppers to a bowl and tightly seal it with plastic wrap. This steaming process will help the skins loosen, making them easy to remove after about 20 minutes.
Now comes the exciting part—blending all the delicious ingredients together! In a food processor or blender, combine the roasted Hatch chile peppers, diced tomatoes, diced tomatoes with roasted garlic, onion, fresh cilantro, and a pinch of garlic powder. Blend until you achieve your desired consistency, whether you prefer a chunky salsa or a smoother texture bursting with flavors.
With just a few simple steps, you’ve created a tantalizing Hatch Chile Salsa that celebrates the incredible taste of these exceptional peppers. Get ready to indulge in a salsa that embodies the spirit of Hatch chile season and transports your palate to the heart of Mexico. Enjoy the explosion of flavors and share this culinary delight with friends and family as you celebrate the magic of Hatch chiles.
This salsa goes great on Beef Carnitas Tacos, Slow-Cooker Shredded Chicken Tacos or Marinated Hot Pork: Carne Adovada Tacos.
PrintHatch Chile Salsa
It’s Hatch chile season! One of my favorite times of year, when the local supermarkets bring out the giant drum roasters and start turning fresh green chiles from nearby Hatch, New Mexico.
- Prep Time: :15
- Cook Time: :20
- Total Time: :35
- Yield: 8 1x
- Category: Condiment
- Method: Broiler
- Cuisine: Mexican
Ingredients
- 5 Hatch chile peppers, stems removed
- 1 (28 ounce) can diced tomatoes
- 1 (14.5 ounce) can diced tomatoes with roasted garlic
- 1/2 onion, roughly chopped
- 1/4 cup chopped fresh cilantro
- 1 pinch garlic powder, or to taste
Instructions
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil; add Hatch chile peppers.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
- Blend roasted Hatch chile peppers, diced tomatoes, diced tomatoes with roasted garlic, onion, cilantro, and garlic powder in a food processor or blender until desired consistency is reached.
Notes
- Per Serving: 63.3 calories; protein 2.7g 6% DV; carbohydrates 12.4g 4% DV; fatg; cholesterolmg; sodium 178.2mg 7% DV.