Chili Pepper Madness

September 14, 2015

Hatch Chile Salsa

Hatch Chile Salsa Hatch Chile Salsa

We were planning a big hiking trip with the family and I wanted to bring a fresh salsa made from our garden, but I was walking through our local grocery store and came upon something I have never seen before in this particular store - Hatch Chile Peppers. Such good fortune! Living in the Chicago area, fresh Hatch Chiles are just not something we come by often. If at all. It took everything I had not to snatch them all up to keep for myself. Hatch chiles are grown in New Mexico's hatch Valley. It's an earthy pepper with a mild heat, though after I roasted them and cooked them into this gorgeous salsa, the back heat really developed. Not too crazy, though.

Because of the soil conditions in the Hatch Valley, Hatch Chile peppers have a unique flavor of their own, so you'll want to get your hands on some. The salsa was a big hit with the crowd and disappeared when I got the pulled pork ready for tacos. Seriously, a bit of this Hatch chile salsa spooned over pulled pork? What else do you need? Learn more about the Hatch Chile Pepper

Patty's Perspective: This salsa is addictive!

Hatch Chile Salsa

Where Can You Buy Hatch Chili Peppers? Here are my recommendations.

Hatch Chile Salsa

  • 1 pound Hatch chile peppers
  • 2.5 pounds heirloom tomatoes
  • 1 medium white onion
  • 4 cloves garlic
  • Juice from 1 lime
  • ΒΌ cup chopped cilantro
  • Salt to taste

Cooking Directions

  1. Heat oven to 350 degrees F.
  2. Slice the Hatch chile peppers and tomatoes in half lengthwise. Remove the seeds from the peppers. Set them all onto baking sheets.
  3. Slice the onion into chunks and place them onto the baking sheets.
  4. Place the garlic on the baking sheets as well.
  5. Bake for 20-25 minutes, or until the pepper skins are nicely charred.
  6. Remove from heat and allow to cool. Peel the skins from the peppers and tomatoes and discard. Drop the peppers and tomatoes into a food processor.
  7. Squeeze garlic from their skins and place them into the food processor along with the onion.
  8. Add lime juice, cilantro and salt. Process until smooth.
  9. Adjust for salt and set into a covered bowl.
  10. Refrigerate a few hours to allow flavors to mingle.

3 comments

  • Comment Link Robyn August 28, 2016 posted by Robyn

    I'm also in Chicagoland and haven't been able to find Hatch peppers anywhere. Do you remember where you got them?

    REPLY: Robyn, you can order from either https://www.hatch-green-chile.com/ or http://www.newmexicanconnection.com/. Great peppers! -- Mike from Chili Pepper Madness.

  • Comment Link Kim July 12, 2016 posted by Kim

    Hi! Step 6: keep or throw away the skins?

    REPLY: Hi, Kim. Discard the skins and set the peppers and tomatoes into the food processor. Thanks! -- Mike from Chili Pepper Madness.

  • Comment Link Stella June 21, 2016 posted by Stella

    Can this salsa be canned ??

    REPLY: Yes, just be sure to follow proper canning procedures. This salsa would need a pressure canner since it is low acid. If you'd like to use a waterbath method, add in enough vinegar to bring the PH below 4.6. -- Mike from Chili Pepper Madness.

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Mike Hultquist of Chili Pepper Madness

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Hi, Everyone! It is nice to meet you. Welcome to Chili Pepper Madness, the food blog run by Mike and Patty Hultquist, a couple of spicy food lovers. Chili Pepper Madness is a special tribute to all things chili peppers, including chili pepper recipes... LEARN MORE ABOUT US

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