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?
Let's talk about how we make it.
How to Make Hatch Chile Salsa - the Recipe Method
- First, roast the peppers. Heat oven to 350 degrees F.
- Slice the Hatch chile peppers and tomatoes in half lengthwise. Remove the seeds from the peppers. Set them all onto baking sheets.
- Slice the onion into chunks and place them onto the baking sheets along with the garlic.
- Bake for 20-25 minutes, or until the pepper skins are nicely charred.
- 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.
- Squeeze garlic from their skins and place them into the food processor along with the onion.
- Add lime juice, cilantro and salt. Process until smooth.
- Adjust for salt and set into a covered bowl.
- Refrigerate a few hours to allow flavors to mingle.
NOTE: For this recipe, I've started with fresh Hatch chiles and roasted them myself. However, you can start with Hatch peppers that are already roasted. Just skip the roasting step. Enjoy!
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 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!
What Do Hatch Chile Peppers Taste Like?
Hatch peppers offer an earthy flavor, similar to the Anaheim chili pepper. They can be eaten raw, offering a crisp, spicy flavor and a mild pungency similar to an onion, though they are typically roasted which gives them a smoky, rich, earthier, sometimes buttery flavor. Hatch green chiles offer a bit more bite, while aging them to ripened red Hatch chiles mellows them and the heat they deliver from an initial bite to more of a blooming back heat.
Patty's Perspective
This salsa is addictive!
Where Can You Buy Hatch Chili Peppers? Here are my recommendations.
Try Some of My Popular Hatch Pepper Recipes
- Pork Chili with Roasted Red Hatch Peppers
- One Pan Hatch Chile Cheese Dip
- Roasted Hatch Chile-Beer Mustard
- Spicy Pork-Hatch Chile Casserole
- Roasted Red Hatch Chile Sauce
Try Some of My Other Popular Salsa Recipes
- Fresh Ghost Pepper Salsa
- Habanero Salsa
- Fresh Mango Salsa
- Salsa Verde
- Ghost Pepper Salsa
- Authentic Pico de Gallo
- Roasted Mango-Habanero Salsa
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.
Hatch Chile Salsa - Recipe
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
- Heat oven to 350 degrees F.
- Slice the Hatch chile peppers and tomatoes in half lengthwise. Remove the seeds from the peppers. Set them all onto baking sheets.
- Slice the onion into chunks and place them onto the baking sheets.
- Place the garlic on the baking sheets as well.
- Bake for 20-25 minutes, or until the pepper skins are nicely charred.
- 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.
- Squeeze garlic from their skins and place them into the food processor along with the onion.
- Add lime juice, cilantro and salt. Process until smooth.
- Adjust for salt and set into a covered bowl.
- Refrigerate a few hours to allow flavors to mingle.
Nutrition Information
Ken says
I love the flavor of hatch chilis. But after roasting, I found it impossible to peel them, even if I tried to "fillet" them, as they are very thin-walled. So I pureed them, skin and all. Any peeling suggestions?
The beauty of your recipe is that the other ingredients don't hide that great hatch flavor. But since most hatch chilis I find are mild to medium, I still needed to amp up the heat level with some homemade sriracha--yum! Thanks, Mike.
Mike Hultquist says
Thanks, Ken. It's possible the peppers weren't roasted long enough, as the charred skins definitely loosen up and should be very easy to peel. You can use a paper towel to sort of rub it off, but be careful not to rub off the smoky flavor. Make sure you cover them after roasting to let the peels steam and loosen. Yes, most Hatch peppers aren't very hot, so low heat should be expected. They just aren't hot peppers in general, even the hotter end ones.
patrice says
If I freeze this. salsa, will it still be as good? Tons of Hatch chilis in Utah now and I don't know how to can. thanks.
Mike Hultquist says
Absolutely! I freeze salsa and such all the time.
Melissa says
This is a absolutely delicious!! Thank you!!
Mike Hultquist says
Yes!! Thanks, Melissa. Glad you enjoyed it. =)
Andy Cline says
Patty is right. This Salsa really is addictive! I always wondered what all the hype was about Hatch Chilis. Now I get it. The heirlooms really made it great. I always go heavy on the cilantro. So many great flavors!
Thanks!
Andy
Mike Hultquist says
Nice! Glad you enjoyed it, Andy! Yes, SO GOOD!
Larry Thomas says
Oh my, read your Hatch Salsa recipe this morning, found hatch chili peppers this afternoon in NW Washington! Being from Florida w neveer get Anaheim or Hatch peppers, I was so excited to find them that I bought all the ingredients (romas instead of heirloom tomatoes). The salsa is wonderful! Thank you Mike!
Mike Hultquist says
Awesome, Larry! Glad you found them!
Rebel says
This tastes great for a straight green chili salsa except I use x hot green chilis.I have also been making a habanero green chili salsa lately,using 3-5 habaneros and habanero chili oil with aprox 2 cups of roasted diced green chilis and a splash of ACV with habaneros. I like it HOT.
Mike Hultquist says
Sounds like perfection to me, Rebel.
Lori L. says
Absolutely yummy! Because, well, Hatch chiles! This is an ideal recipe for everyone; Yankees like us don’t burn our mouths off, and those who like their salsa hot, hot, hot, can easily spice this little gem up. Thanks for posting this, Mike!
Michael Hultquist - Chili Pepper Madness says
Thanks, Lori! Agreed, super yummy!
Natasha says
This is officially my go-to salsa recipe! We picked up some mild hatch chili’s to make a mild salsa for my teen son who isn’t a fan of spicy foods. Unfortunately, the peppers were quite hot even without seeds. We replaced the Hatch Chili’s with 2 purchased Anaheim’s plus a poblano, 3 green 'PETIT MARSEILLAIS' and a jalapeño (seeded) from our garden. We just harvested loads of meaty Principe Borghese tomatoes so we ended up using a pound of store bought Roma’s (roasted/seeded) and the rest in fresh Principe’s. Added in some of our ‘Music’ garlic harvest and followed the rest of recipe! Wow!! What a gorgeous and flavorful salsa! My son has been eating this salsa non-stop and my husband who’s mantra is the hotter the better when it comes to salsa said this is one of the best salsas he’s had! If you are looking for a flavorful way to use your harvest, this salsa is a winner!
Michael Hultquist - Chili Pepper Madness says
Outstanding! Glad you enjoyed it! Thanks, Natasha.
stacey says
Hi- my chili peppers are already roasted but would you go ahead and roast the tomatoes, onions and garlic? Does it make that much of a difference in the overall flavor?
Michael Hultquist - Chili Pepper Madness says
Stacey, it does make a difference, though you could also process them all up first then simmer then together. Different method, great flavor. I love roasted, too. Yum!
Stacey says
Thank you!! Going to make this for an upcoming trip to the mountains....will be so good after a day of hiking !
Michael Hultquist - Chili Pepper Madness says
Nice! Have fun!
Judy says
Just made this for the 3 rd time in 4 wks. Love the flavor and texture. ❤️
Michael Hultquist - Chili Pepper Madness says
Great, Judy! Thanks!
Bill says
Used mild Hatch chili’s last week. Flavorful, but not enough heat for me. Today, I used extra hot Hatch chili’s and this salsa rocked! I can’t wait to let my Hispanic neighbors taste it tomorrow.
Michael Hultquist - Chili Pepper Madness says
Excellent, Bill!!
Bruce Bocian says
How would I go about canning the salsa?
Michael Hultquist - Chili Pepper Madness says
Bruce, check the acidity of this to make sure it is 3.5 pH or lower for home canning/jarring with a water bath. Or you can use a pressure canner. Here is a great link for using the water bath method: https://nchfp.uga.edu/how/can_salsa/chile_salsa.html
KP says
THE BEST SALSA RECIPE EVER!!!
The less ingredients the better. The full flavor of the HATCH Chili Peppers aren’t covered up by too many spices. I love roasting not only the peppers, but also the tomatoes, onion & garlic. This receipt in a WINNER in my book.
Thank you for sharing.
Michael Hultquist - Chili Pepper Madness says
Awesome, KP! Super happy you enjoyed it! I LOVE this one for sure.
el chipo guaco says
added a half of serrano and BAM! very good and plenty of heat
Michael Hultquist - Chili Pepper Madness says
There you go! BOOM! Love it.
Doug Groves says
How much vinegar would you need to water bath your salsa recipe?
Michael Hultquist - Chili Pepper Madness says
Doug, I would start with a few tablespoons and measure the pH. Shoot for 3.5 or lower.
Green chili lover says
This salsa is delicious.
As an FYI, seeds are not the source of the capsaicin. The capsaicin is in the placenta of jalapeños and the flesh of chilis. The seeds have capsaicin on them but not in them.
Here is an article about where the capsaicin is in different peppers and chilis.
https://www.theatlantic.com/science/archive/2016/03/ghost-pepper-heat-research/473361/
Michael Hultquist - Chili Pepper Madness says
Thanks! And yes, the majority of the heat in most peppers is in the placenta, or the whitish pithy innards, not the seeds at all. It's also true that the capsaicin extends into the pepper flesh with superhot peppers. This is discussed all over this site, especially on this page about capsaicin: https://www.chilipeppermadness.com/frequently-asked-questions/what-is-capsaicin/. See also Cooking with Superhot Chili Peppers (https://www.chilipeppermadness.com/cooking-with-chili-peppers/10-tips-for-cooking-with-super-hot-chili-peppers/) and also information about The Scoville Scale (https://www.chilipeppermadness.com/frequently-asked-questions/the-scoville-scale/). This is also a good resource answering the question: "Should I remove the seeds from chili peppers before eating them?" (https://www.chilipeppermadness.com/cooking-with-chili-peppers/should-i-remove-the-seeds-before-eating-or-cooking-with-chili-peppers/). Thanks again!
Keith says
For those wishing to make the recipe spicier, Hatch Green Chiles come in a very hot variety as well. All can be ordered online direct from Hatch, New Mexico. They can be shipped raw in season if you wish to roast them yourself, or already roasted, or even roasted and peeled. I grew up in New Mexico, now live in Central Texas, and only ever order the hot variety. They'll satisfy even the most affirmed heat lover.
Michael Hultquist - Chili Pepper Madness says
Yes! Thanks for the comments, Keith!
Liz Lasiter says
I made this today for my son-in-law's birthday present and it's delicious and easy peasy to make! I would put in a couple jalapenos next time for a little more heat. So excited to have a recipe I make can anytime as I grow my own chilis and have a freezer full of roasted peppers. I live in Virginia and their idea of salsa is completely different from mine.
Michael Hultquist - Chili Pepper Madness says
Great, Liz! I love the addition of the jalapenos. Just a touch of heat! Glad you found the recipe.
Kim says
This looks fabulous! I'm about to get a bunch of roasted hatch chiles at a local chile festival. Do I need to roast or boil the other ingredients? I generally boil my onions, tomatoes and garlic. Should I continue on that way and add in the roasted hatch chiles at blending time? Or stay consistent with a roasted flavor? I finish with a quick saute in oil after blending. Is that necessary if everything is roasted? Thanks!
Michael Hultquist - Chili Pepper Madness says
Kim, you can roast the other ingredients if you'd like per the recipe, or you can boil them. The flavor will change slightly if you boil, but the roasted Hatch peppers will be the dominant flavor either way. Yes, add them in at blending time and just heat the whole thing through. Let me know how it turns out for you. Exciting!!!
brent says
Your red hatch salsa was exquisite. So I gave your green a try.
Blackened all on a comal then followed your recipe. Simple and basic is the best. Past 'fresh hatch salsa' recipes have failed me--they all call for too much stuff that is not in salsa.
My gut always says uncomplicated is better. This is a keeper. Thanks.
P.S.--this is getting dumped all over my southwest quiche tomorrow.
Michael Hultquist - Chili Pepper Madness says
Thanks, Brent! I agree, simple is often best when you want a particular ingredient to really shine. Glad you loved it! Wishing I could have some of that quiche!! =)
Dana Gray says
This is delicious. The best salsa! Do you think the acidity level would work for canning the salsa?
Michael Hultquist - Chili Pepper Madness says
Dana, you could use a pressure canner and you'd be fine, but if doing a water bath method, you might need to add some vinegar or citrus to get the pH down to around 3.5.
Julie Harkey says
Hi Mike: I have a question.
I purchased my Hatch chile's from Gelson's who roasts them on site. They are "mild" but we prefer a medium heat so what should I add to spice them up a bit?
Michael Hultquist - Chili Pepper Madness says
Hi, Julie! You can incorporate other peppers into the salsa, so try roasting some jalapenos or maybe serranos, depending on your preferred heat level. You can also swirl in a bit of cayenne pepper or spicy chili flakes. Let me know if that helps, or if you need more ideas. Happy to help!
Hatch Chili Salsa - Delicious!! says
Michael: Thanks for the reply. I just made your salsa and added two jalapeno's to the roasting process. YUMMY!! Absolutely delicious. I will be making this again and again.
Michael Hultquist - Chili Pepper Madness says
Excellent! Thanks, Julie!
Emily Lake says
How much vinegar would need to be used to can this and would I need to simmer it all before putting it in jars?
Michael Hultquist - Chili Pepper Madness says
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.
Rochelle says
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?
Michael Hultquist - Chili Pepper Madness says
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.
Lori James says
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.
Michael Hultquist - Chili Pepper Madness says
Outstanding! Thanks, Lori! Glad you enjoyed it.
Robyn says
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.
Beth says
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.
Michael Hultquist - Chili Pepper Madness says
That's GREAT, Beth! Lucky you get to stock up! Enjoy!
Mandi says
Stella, did you can this?? I'm considering it but haven't canned salsa before
Kim says
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.
Stella says
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.