Hot Hatch Chile Salsa

{ Hot Hatch Chile Salsa }

I’ve already confessed my love and obsession with hatch chiles! I had a few leftover from this chowder so I decided it was time to roast them and make some hatch chile salsa (inspired by this recipe)! Here’s my quick recipe for easy HOT hatch chile salsa.

{ ingredients }

  • 5-8 hatch chiles, diced, skins and seeds removed (used 8)
  • 1/2 red onion, quartered
  • 3 garlic cloves, roughly minced
  • 3 cloves of garlic
  • 2 cups of tomatoes (I used yellow cherry tomatoes, but tomatillos would be awesome too)
  • 1/4 cup cilantro leaves

{ directions }

  1. Preheat the oven to 450 degrees.
  2. Roast the hatch green chiles, onion, garlic (in skins) and tomatoes for about 20 minutes, flipping as needed. Roast until the onion and chiles are barely blackened and the tomatoes are about to pop.
  3. Remove the chile skins and seeds and squeeze the garlic cloves free.
  4. Place all in the food processor with cilantro and pulse until well combined. Chill or serve immediately.
  5. Yum! Enjoy!

Here are some tips on roasting the chiles here and here (I’ve done mine in the oven or on a grill). Since the hatch chile season is so short AND they are so delicious, I’d highly recommend roasting some extra and freezing them for later in the year!

{ Keep Cooking in Love & Light! }   

Hot Hatch Chile Salsa
Hot Hatch Chile Salsa
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