This Hatch Chile Salsa Recipe combines smoky roasted green chiles, juicy tomatoes, fresh cilantro, and onion for a flavorful homemade salsa that’s perfect for tacos, tortilla chips, and Mexican-inspired meals. Made with simple ingredients and a quick spin in the food processor, this roasted Hatch chile salsa is an easy way to enjoy the distinctive flavor of New Mexico’s famous green chiles.
Hatch chiles are grown in the Hatch Valley of New Mexico and are especially popular during late summer and early fall, when freshly harvested peppers arrive at farmers markets and grocery stores. Their flavor can range from mild to quite spicy, depending on the variety, making them a versatile ingredient for homemade salsa.
The secret to this recipe is roasting the Hatch chiles before blending. High heat blisters and blackens the skins, adding a smoky, roasted flavor that makes this salsa especially delicious. After roasting, the peppers rest in a covered bowl for approximately 20 minutes, allowing the skins to loosen for easy peeling.
This recipe uses five Hatch chile peppers, a large can of diced tomatoes, a smaller can of diced tomatoes with roasted garlic, half an onion, fresh cilantro, and a pinch of garlic powder. The combination creates a tomato-based salsa with plenty of green chile flavor.
To prepare the salsa, arrange the peppers on a foil-lined baking sheet and broil until their skins blister. Once cooled and peeled, transfer the peppers to a food processor along with the tomatoes, onion, cilantro, and garlic powder.
Pulse the mixture until it reaches your preferred consistency. Use a few short pulses for a chunky salsa or blend longer for a smoother texture.
Serve this homemade Hatch chile salsa with crispy tortilla chips, spoon it over tacos, or use it as a topping for grilled chicken and burritos. It’s especially delicious with Beef Carnitas Tacos or Slow-Cooker Shredded Chicken Tacos.
With its smoky roasted peppers and fresh, zesty flavor, this easy Hatch chile salsa is a delicious way to celebrate Hatch chile season and bring a taste of New Mexico to your table.
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Hatch Chile Salsa
- Total Time: :35
- Yield: 8 1x
Ingredients
- 5 Hatch chile peppers, stems removed
- 1 (28 ounce) can diced tomatoes
- 1 (14.5 ounce) can diced tomatoes with roasted garlic
- ½ onion, roughly chopped
- ¼ cup chopped fresh cilantro
- 1 pinch garlic powder, or to taste
Instructions
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil; add Hatch chile peppers.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
- Blend roasted Hatch chile peppers, diced tomatoes, diced tomatoes with roasted garlic, onion, cilantro, and garlic powder in a food processor or blender until desired consistency is reached.
Notes
Tips for the Best Hatch Chile Salsa
- Adjust the heat: Hatch chile varieties range from mild to hot. Taste a small amount of the roasted chile before blending, and remove seeds if you prefer less heat.
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Drain the tomatoes if needed: For a thicker salsa, drain some liquid from the canned tomatoes before processing.
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Control the texture: Pulse briefly for chunky salsa or blend longer for a smoother consistency.
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Use caution when peeling: Allow the roasted chiles to cool enough to handle safely. Avoid touching your eyes after handling hot peppers.
Storage
Transfer the salsa to a clean, airtight container and refrigerate promptly at 40°F or below.
For a conservative food-safety guideline, enjoy within 3–4 days. This recipe has not been tested for shelf-stable canning and should not be stored unrefrigerated.
- Prep Time: :15
- Cook Time: :20
- Category: Condiment
- Method: Broiler
- Cuisine: Mexican