Description

This Hatch Chile Salsa is smoky, spicy, and full of flavor thanks to freshly roasted Hatch chiles. Perfect for dipping with chips, spooning over tacos, or serving alongside grilled meats, it’s a simple recipe that delivers bold taste in every bite.

Ingredients

Scale

4–6 fresh Hatch chiles (mild, medium, or hot)
3–4 Roma tomatoes
1 medium white or yellow onion, halved
2–3 garlic cloves, peeled
½ cup fresh cilantro leaves
2 tablespoons lime juice
Salt, to taste
Tortilla chips, for serving

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Instructions

Roast the Chiles: Place Hatch chiles on a baking sheet under the broiler or on a grill. Roast until skins are blistered and charred, 5–7 minutes per side. Transfer to a bowl, cover, and let steam for 10 minutes. Peel off skins, remove stems and seeds, and set aside.
Char the Veggies: Roast the tomatoes, onion halves, and garlic on the same sheet or grill until lightly charred.
Blend: In a blender or food processor, combine roasted Hatch chiles, tomatoes, onion, garlic, cilantro, and lime juice. Blend until smooth for a silky salsa or pulse for a chunkier texture. Season with salt.
Serve: Pour into a bowl, garnish with fresh cilantro, and serve with tortilla chips or as a topping for tacos, eggs, or grilled meats.

Notes

For extra heat, leave in some chile seeds. If the salsa is too thick, add a splash of water or lime juice. Roast on a charcoal grill for even smokier flavor. Store in the fridge for up to 5 days or freeze for later use.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Roasting & Blending
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 2 tablespoons
Calories: 20
Sugar: 1g
Sodium: 90mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg