We’re at the end of Hatch chile (or chili, to some) season so we figured we would sneak this post in for y’all. We found a large bag of these at the local grocer a few weeks back and our natural inclination was to roast or grill them. We roasted them and you can check out that recipe here. At FB, we love making fresh salsa here in all its variations (check links in a later section for some others). Today, we bring you Hatch Green Chile Salsa as our latest and greatest tasty treat that works as well as a dip as it does a general condiment on your favorite Southwest, Tex-Mex, or Mexican dish.
Preparation: Hatch Green Chile Salsa
Grab your ingredients and give them a quick rinse.
Meanwhile, preheat your oven to 425 degrees (F). Place the first 5 ingredients (through the chiles) in a mixing bowl and toss with oil. Spread out on a sheet pan. Roast for 15 minutes. Remove from the oven and flip vegetables. Roast for another 10 – 15 minutes.
Alternately, you can grill the vegetables or char them another way. This will help give wonderful depth of flavor. The picture below does not have our chiles in it because we roasted them prior (you may also notice that they are already roasted in the picture above). Feel free to roast everything together.
Remove the sheet pan from the oven. Let cool and peel skins (if desired). You’ll probably at least want to peel the peppers as the skin will become a papery texture. Place all the ingredients in a blender or food processor and blend until smooth.
Chill in the refrigerator or serve immediately (some like salsa warm/hot). It’s that simple. Enjoy!
Try Our Other Salsas!
- Pico de Gallo
- Pineapple Pico de Gallo
- Mango Habanero Salsa
- Cantina Salsa with Fire Roasted Red Peppers
- Chipotle Cantina Salsa
- Spicy Restaurant Style Salsa
Equipment: Hatch Green Chile Salsa
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If you need a new sheet pan or colander to complete the job. Here are a couple to look at (affiliate links):
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Hatch Green Chile Salsa
Equipment
- Sheet Pan
- Blender or food processor
Ingredients
- 2 tbsp. Extra Virgin Olive Oil Not exact. Enough to toss veggies in before oven.
- 4 – 6 Tomatoes, halved Or with a cut in them to make removing peels easy after roasting.
- 2 – 3 cloves Garlic, peeled
- 1 Sweet Onion, halved or quartered
- 4 Hatch Chiles See notes below.
- 1 handful Fresh Cilantro
- 1 Lime, juiced We ran out of limes so we used lime juice in a pinch
- Salt, to taste
Instructions
- Preheat oven 425°F. Rinse all vegetables. Place all ingredients in a mixing bowl and toss with oil (just the vegetables and ingredients through the peppers in the list above). Spread out on a sheet pan. Roast for 15 minutes. Remove from oven and flip vegetables. Roast for another 10 – 15 minutes.
- Remove sheet pan from oven. Let cool and peel skins (if desired). Place all ingredients in a blender or food processor and blend until smooth.
- Chill in the refrigerator or serve immediately (some like salsa warm/hot).
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