🌶️ Simple Roasted Hatch Green Chile Salsa
🕒 Total Time: ~30 minutes
Makes: About 2 cups
Ingredients:
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4–5 Hatch green chiles (or other mild green chiles like Anaheim or poblano)
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2 medium tomatoes, chopped
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1 small onion, chopped
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2 cloves garlic, minced
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1/4 cup fresh cilantro, chopped
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Juice of 1 lime
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Salt, to taste
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Optional: 1/2 tsp ground cumin or smoked paprika for extra depth
Instructions:
1. Roast the Chiles:
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Preheat your broiler or grill to high.
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Roast the Hatch chiles, turning occasionally, until the skin is charred and blistered (about 8–10 minutes).
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Place the roasted chiles in a bowl and cover with plastic wrap or a kitchen towel to steam for 10 minutes—this helps loosen the skin.
2. Peel and Seed:
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Once cool enough to handle, peel off the charred skin.
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Remove the stems and seeds (if you want less heat).
3. Blend or Chop:
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Roughly chop the roasted chiles.
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In a blender or food processor, pulse together the roasted chiles, tomatoes, onion, garlic, and cilantro until you reach your desired salsa texture (chunky or smooth).
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If you prefer, you can also finely chop everything and mix by hand.
4. Season:
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Stir in lime juice and salt to taste.
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Add cumin or smoked paprika if using, and mix well.
5. Chill & Serve:
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Refrigerate for at least 30 minutes to let flavors meld.
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Serve with tortilla chips, tacos, grilled meats, or eggs!
Tips:
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Hatch chiles are seasonal (late summer/fall), but you can substitute poblano or Anaheim peppers anytime.
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For smoky heat, leave some seeds in or add a pinch of cayenne.
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Add a splash of olive oil for a silkier texture.
Want a quick homemade salsa verde base or a roasted tomato version?