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 Avocado Salsa Verde 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
Therese Chavarria says
Going to try this recipe tomorrow. Reviews look great.
Mike Hultquist says
Enjoy!
Jerry slaughter says
Do you have a recipe for using hatch peppers in a salsa that can be canned.? Or can this particular recipe be canned? I already receive emails from you and have saved a lot of your messages on my Pinterest account.
Mike H. says
Hi, Jerry, it should be safe for canning - in a pressure canner for sure!
rion says
i made this over the weekend and my family thought it was perfect! love all your recipes. you need to dev an app and do another cookbook!
Mike Hultquist says
Awesome! Thanks, Rion! I keep thinking about doing another cookbook.
Jimmy Durante says
Very tasty recipe! A+++++ however, keep it away from pets. My dog licked my plate when I wasn't looking and ate some of the salsa. It gave him wicked diarrhea... But he's doing better now. Anyways, great recipe!!!!
Mike Hultquist says
Yikes!! Glad you enjoyed it, though, Jimmy!
Karen says
I LOVE this recipe but prefer salsa cruda, so the only ingredient that I roast is the Hatch chile peppers and skip the food processing, too. Excellent ingredient proportions still provide a delicious result...thanks, Mike!
Mike Hultquist says
A perfect way to enjoy it, Karen! I love it!
Pam says
Thanks, Mike! Another question - can you grill instead of bake the peppers/onions? I'd likely throw the garlic in the oven but am a bit of a griller.
Mike Hultquist says
Absolutely, Pam. Works perfectly. I used grilled peppers/onions for salsa quite frequently. Enjoy!
Brad says
Is this recipe safe to can? Just making sure the Ph is below 4.6. Anyone?
Mike Hultquist says
Brad, this recipe should be save for canning, and yes, if you use the water bath method, check the acidity. You might need to add more citrus or vinegar. I recommend shooting for 3.5 or lower for home canning to account for errors, though 4.6 is considered shelf stable.
Bradley says
So if I use the pressure cooking method I wouldn’t have to add more citrus?
Mike Hultquist says
Bradley, pressure "canning". I don't do pressure canning here, but definitely something to look into. With pressure canning, you don't need to add citrus/vinegar, as it is meant for low acid foods.
Tawnee Gehrke says
Did you happen to make this and check the ph? I’m interested in this too!
Mike Hultquist says
I have not, Tawnee, though you can add in some more citrus to lower the pH.
Carri says
Hi, I live in Texas now and was able to find Hatch Chillis when they came out in their season. So I decided to try this recipe. I thought it was a bit bland, so I added red wine vinegar, garlic and onion powders, small amount of red and white pepper and the WHOLE bunch of cilantro (because I love it). It was better. I guess I'm comparing it to my favorite red salsa which is excellent and it's still my favorite. This recipe was just ok.
Mike Hultquist says
I don't like your additions at all, Carri, but glad you were able to adjust the salsa to your own flavor preferences. Cheers!
Jaime Ortiz says
Made in New York City ! Get a rope
Pam says
Is this recipe suitable for canning? In a pressure canner, of course!
Mike Hultquist says
Pressure canner for sure, Pam.
Rita says
Yum! I couldn't get Hatch peppers so used Italian long hots. I will keep trying to find the Hatch peppers. But this is delicious.
Mike Hultquist says
Awesome! Glad you enjoyed it, Rita!
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.
Jennifer says
Another option that works well is to roast them on the grill. The direct flame makes them bubble up and peel easier. After roasting, place them in a ziplock bag or a bowl with a lid to steam.
Jim says
As Jennifer suggested put them in a sealed container or bag to rest and steam for a bit after roasting. Skins will be much easier to remove afterward.
Mike Hultquist says
Key is to allow them to "steam", which loosens the skins. A towel over them in a bowl accomplishes the same thing. Baggies are great, too.
Shelley B says
Roast them fully, they should look charred and then ‘sweat’ them. Put in a plastic bag then close, let them sweat for at least a few hours - they will peel easily.
Anthony Hernandez says
put them in a plastic bag for 10 minutes after charing to loosen them up
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.
Tamera says
can you can this salsa? Because when canning it will have to go in boiling water for about 10 minutes.
Mike Hultquist says
You can, Tamera, though check the acidity. Shoot for 3.5 or lower for home canning. You might need to add some acid, like citrus or vinegar.
Melissa says
This is a absolutely delicious!! Thank you!!
Mike Hultquist says
Yes!! Thanks, Melissa. Glad you enjoyed it. =)