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14 September 2015

A quick and easy salsa recipe made with Hatch chiles, heirloom tomatoes, onion, garlic, lime juice and cilantro.

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, depending on the variety you’re working with, 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?

A Bit About Hatch Peppers

Hatch peppers are unique in that they are grown in the Hatch region of New Mexico, where the locals claim the soil is rich and unlike anywhere else. Hatch peppers aren’t actually a single type of pepper, but a variety, so named because of the region where they are grown.

The reality is that “Hatch Chili Peppers” actually belong to the broader category of New Mexican peppers, and there are many types. You can learn more about Hatch Chili Peppers here, including types and history. Hatch peppers typically range in heat levels from 1,000 – 8,000 Scoville Heat Units, which is quite mild to about jalapeno pepper level heat.

I ordered mine online because I do not live near New Mexico, and the harvesting season runs from August through September. You can grow New Mexican types in your own garden, but my peppers are just now harvesting and I didn’t grow any this year. Luck you can order anything online!

Patty’s Perspective

This salsa is addictive!

This Hatch Chile Salsa is Ready to Eat!

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

Try Some of My Popular Hatch Pepper Recipes

If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

5 from 3 votes
Hatch Chile Salsa - Recipe
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

A quick and easy salsa recipe made with Hatch chiles, heirloom tomatoes, onion, garlic, lime juice and cilantro.

Course: Side Dish
Cuisine: American
Keyword: Hatch Chile Peppers
Servings: 20
Calories: 20 kcal
Author: Mike Hultquist
Ingredients
  • 1 pound Hatch chile peppers
  • 2.5 pounds heirloom tomatoes
  • 1 medium white onion
  • 4 cloves garlic
  • Juice from 1 lime
  • ¼ cup chopped cilantro
  • Salt to taste
Instructions
  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.
Nutrition Facts
Hatch Chile Salsa - Recipe
Amount Per Serving
Calories 20
% Daily Value*
Sodium 5mg 0%
Potassium 213mg 6%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 2g
Vitamin A 14%
Vitamin C 22.5%
Calcium 1.1%
Iron 2.1%
* Percent Daily Values are based on a 2000 calorie diet.

12 comments

  1. How much vinegar would need to be used to can this and would I need to simmer it all before putting it in jars?

    1. Michael Hultquist - Chili Pepper Madness

      Emily, I’m not sure how much vinegar, but if adding vinegar to can it, you should check the ph of the finished salsa first. It should be 4.0 or below for home canning, unless you are using a pressure canner. I would simmer it with the vinegar before canning. Let me know how it turns out for you.


  2. Looks amazing! Going to try tonight with our fresh hot hatch chiles. How long can this salsa last in the fridge? Do you leave a few seeds to make sure it’s hot enough?

    1. Michael Hultquist - Chili Pepper Madness

      Thanks, Rochelle. This will last about a week in the refrigerator, a couple months in the freezer. You can leave in the innards for a spicier sauce, or use hotter Hatch peppers. Let me know how it turns out for you.

  3. Lori James


    Hubby & I made this last night with our home grown hatch chilis & Tomatoes. Turned out delicious! My hubby put the chilis on the gas grill, but I roasted the tomatoes, onion & garlic in the oven. Would definitely make again! Thanks for the recipe.

    1. Michael Hultquist - Chili Pepper Madness

      Outstanding! Thanks, Lori! Glad you enjoyed it.


    1. My local Sprouts Grocery Store orders me a bushel of Hatch chili’s every August! they only should run you $1 a pound. Thanks for the recipe.
      Sprouts carries many Hatch products year around.

      1. Michael Hultquist - Chili Pepper Madness

        That’s GREAT, Beth! Lucky you get to stock up! Enjoy!

  4. Stella, did you can this?? I’m considering it but haven’t canned salsa before

  5. 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.

  6. 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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