Hatch Chile Salsa features hatch chiles, heirloom tomatoes, onion, garlic, lime juice and cilantro. It's a vibrant and fresh salsa that's SO quick and easy to make!
Hatch Chile Salsa Recipe
I know what you may be thinking. What exactly is a hatch chile? 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. However, after I roasted them and cooked them into this gorgeous salsa, the back heat really developed.
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. I recently served this vibrant salsa at a party and it was a HUGE hit! It completely 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?
Ingredients in Green Chile Salsa
- Hatch chile peppers
- Heirloom tomatoes
- White onion
- Garlic
- Lime juice
- Cilantro
- Salt to taste
How to Make Hatch Chile Salsa - the Recipe Method
First, roast the peppers. Heat oven to 350°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.
Blend it all together. 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.
Chill, serve, and enjoy! Adjust for salt and transfer the salsa into a covered bowl. Refrigerate a few hours to allow flavors to mingle before serving.
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. Luckily you can order anything online!
Recipe Tips & Notes
- You can use already roasted peppers. 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!
- Use fresh ingredients. When it comes to the tomatoes, lime juice, and cilantro, it's pretty important to only use fresh ingredients! Look at everything at the grocery store and only grab the produce that looks the best.
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.
How to Store Hatch Chile Salsa
In an airtight container in the fridge, this salsa will stay fresh for about 2-3 days.
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
- Try this authentic Salsa Verde Recipe that goes with all of your Mexican dishes, or my Restaurant Style Salsa that everyone loves.
- Fresh Ghost Pepper Salsa
- Habanero Salsa
- Fresh Mango Salsa
- 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
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.