Love Hatch chiles? Then you'll love this recipe for Hatch green chile salsa, which combines the smoky, buttery flavor of roasted Hatch chiles with the sweetness of green bell peppers and onion!
I jump for joy when I spot Hatch green chiles in my grocery store! Hatch chile season is one of my favorite times of the year, and I get so excited thinking about the delicious dishes I'll make with these fantastic chiles from Hatch, New Mexico.
In addition to New Mexico Green Chile Sauce and Hatch Chile Ice Cream, Hatch chiles are perfect for making some of the best salsa for your chips!
You'll love making this homemade salsa verde featuring Hatch green chile! This earthy pepper has a smoky flavor which delights chile lovers.
This also includes green bell pepper and onion which adds a subtle sweetness, giving this salsa a very unique flavor.
Let me show you what you'll need!
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🥘 Ingredients
You'll need the following fresh and vibrant ingredients to make this salsa verde:
- Fresh Hatch chiles (sub Anaheim chiles if Hatch is not in season)
- Jalapeno peppers (could sub serrano peppers)
- Onion
- Green bell pepper
- Garlic
- Fresh cilantro
- Lime juice
- Salt
- Cumin
You can remove the seeds from the Hatch chiles and jalapenos if you prefer your salsa less spicy.
The onion and green bell pepper lend a subtly sweet taste which is a nice contrast to the spice from the chiles.
You should be able to find most of these ingredients at your local grocery store, with the possible exception of the Hatch chiles. If you can't find Hatch, then sub Anaheim peppers, or order Hatch online from the Hatch Chile Store.
Now let's roll up our sleeves and make this amazing salsa verde!
🔪 Instructions
Preheat your oven to 400F. Place halved jalapenos, halved green bell pepper, Hatch green chiles, onion, and garlic cloves with their skin on a foil lined roasting tray or baking sheet.
Roast for around 30 minutes (or until the vegetables are a bit charred), turning the Hatch chiles halfway through the roasting time.
Enjoy the amazing aroma while your veggies are roasting!
Place the roasted green Hatch chiles and green bell pepper in the large plastic bag and seal. Allow to steam for around 15 minutes. This makes the skins from the Hatch chiles and green bell pepper easier to peel and remove.
After 15 minutes or when they are cool enough or at room temperature, remove/peel the skins off the green bell pepper and the Hatch peppers. You can remove the seeds from the Hatch chiles if you want a less spicy salsa verde. Also remove the skins from the roasted garlic at this time.
Once the roasted ingredients are cool enough, add them to your blender or food processor, along with the lime juice, salt, and cumin. Blend/process until you reach your desired consistency.
Taste and add additional salt/cumin to your liking. It's recommended to refrigerate the salsa for a few hours to allow the flavors to meld. That's it!
Suggestions For Serving
This Hatch salsa with it's slightly sweet and spicy flavors is the perfect accompaniment to your favorite tortilla chips.
This fresh salsa is also great with tacos! Try with Pork Carnitas or Barbacoa tacos.
Savor your Hatch chile salsa verde during Hatch chile season, one of the best times of the year!
FAQ
It's best to remove the skin from Hatch chiles because the skin can be waxy and tough to eat. Roasting and steaming makes this process easier.
Hatch chiles are grown in fertile New Mexico's Hatch Valley.
Hatch green chile can be Mild, Medium, Hot, X Hot, or XX Hot depending on the variety of chile. Some can be milder than a jalapeno pepper, and some are as hot or even spicier than a jalapeno. Often you will see grocery stores labelling Hatch chile for sale as either "mild chiles" or "hot chiles".
Store your salsa in an airtight container in your fridge, and enjoy within 3-4 days.
Some Other Hatch Green Chile Recipes That You Will Enjoy!
- Homemade New Mexico Green Chile Sauce
- Delicious Hatch Green Chile Ice Cream
- Stuffed Hatch Green Chile Peppers Stuffed With Bacon
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Grace
Easy Roasted Hatch Green Chile Salsa Verde Recipe
Equipment
- blender or food processor
- roasting tray or baking sheet
- large plastic Ziploc type bag
Ingredients
- ½ lb Fresh Hatch green chiles around 4 medium sized chiles (can sub Anaheim peppers); cut the stems off
- ½ each onion quartered
- 2 each jalapenos cut the stems off and halve them lengthwise; remove the seeds if you want a salsa that is less spicy; sub serrano peppers if you like!
- 1 each green bell pepper select a small one and cut off the stem; halve it lengthwise and remove the pith and seeds
- 4 cloves garlic with skins on
- ¼ cup fresh cilantro packed (leaves only)
- 2 tablespoon lime juice freshly squeezed (from a small sized lime)
- ¼ ts salt plus additional to taste
- ⅛ ts cumin plus additional to taste
Instructions
- Preheat your oven to 400F. Place halved jalapenos, halved green bell pepper, Hatch green chiles, onion, and garlic cloves with their skin on a foil lined roasting tray or baking sheet. Roast for around 30 minutes (or until the vegetables are a bit charred), turning the Hatch chiles halfway through the roasting time.
- Place the roasted Hatch chiles and green bell pepper in the large plastic bag and seal. Allow to steam for around 15 minutes.
- After 15 minutes or when they are cool enough, remove/peel the skins off the green bell pepper and the Hatch chiles. You can remove the seeds from the Hatch chiles if you want a less spicy salsa verde. Also remove the skins from the roasted garlic at this time.
- Once the roasted ingredients are cool enough, add them to your blender or food processor, along with the lime juice, salt, and cumin. Blend/process until you reach your desired consistency.
- Taste and add additional salt/cumin to your liking. It's recommended to refrigerate the salsa for a few hours to allow the flavors to meld. Enjoy!
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