Roasted Hatch Chile Salsa
You are literally FOUR ingredients away from this flavor packed hot salsa. Well, the hot part depends on the type of Chiles you decide to get. But you are going to love this Roasted Hatch Chile Salsa for your next Taco Tuesdays – or any day for a nice late night snack.
I have included the method for roasting the Chiles yourself. But you can definitely use store bought fire roasted Chiles if you don’t have the time or a grill. I will say this comes out so much more flavorful if you can take the time.
Substitutes and Variations:
You can also roast chilies in the oven. You will need to set your oven to 450degF. Then, place the Chiles on a baking rack over a parchment paper covered baking sheet. They will take a bit longer this way but still come out pretty tasty.
Suggestions for Sides:
This salsa can be used as a stand alone chip and dip combo for an afternoon snack or appetizer. It is also really great on some scrambled eggs or in a breakfast burrito. And of course it’s delicious on tacos and nachos and such.
Tools that may make this recipe easier:
This is such a simple recipe, so you don’t need much. A grill of some sort if you are roasting the Chiles, though you can do this in the oven, as I’ve explained above. And a nice sharp knife to get small cuts in the onion and chilies. I like to keep my knife sharp with sharper. I prefer a two-stage style sharper because it helps me make sure both sides of the blade have the same number of swipes and it eliminates the potential for knicks on the blade by hitting a steel rod just too hard.
Now Let’s Get Cookin’!
Roasted Hatch Chile Salsa
Ingredients
- 2 lb Fresh Hatch Chile
- ½ White Onion fine diced
- 2 tbsp Lime Juice
- 1 tsp Salt
Instructions
- How to Roast Hatch Chiles: 1. Get grill as hot as you can (around 450degF). 2. Add chiles to the grate in a single layer and close the grill.3. After 10 minutes, flip each chile over. 4. After another 10 minutes, remove from grill to a large bowl or pot. Cover tightly with plastic wrap and let sit for 30-45 minutes.
- Remove the stems and seeds from the chiles. Then peel the outer skin off.
- Place peeled chiles on a cutting board and chop to desired consistency.
- Add onions, lime juice and salt. Chop some more to integrate. Then transfer to a bowl.
- Serve right away or cover and place in refrigerator for up to 4 days.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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Yum! It sounds delicious!
A green salsa is so refreshing to see AND to eat!
I’d never heard of this. What a great salsa.
Thanks so much for sharing with Sweet Tea & Friends this month dear friend. I’m so happy you’re here.