Description
A smoky, tangy, and fresh salsa made by roasting Hatch green chiles directly over a grill or smoker. This recipe captures the essence of summer with charred peppers, ripe tomatoes, and bright herbs.
Ingredients
Scale
- 2–3 pounds fresh Hatch Green Chiles
- 3–4 medium Roma or plum tomatoes
- 1 medium white onion
- 1 large handful fresh cilantro, packed
- 2–3 tablespoons fresh lime juice
- 2–3 cloves garlic, minced
- 1–2 jalapeño or serrano peppers, minced
- 1 teaspoon ground cumin
- 1–2 teaspoons kosher salt, to taste
- 1 tablespoon vegetable oil (optional)
Instructions
- Preheat your grill to medium-high heat (400°F for pellet grills) and ensure grates are clean.
- Wash and dry the Hatch chiles, then place them directly on the grill grates.
- Char the chiles for 10-15 minutes total, turning occasionally, until the skin is blackened and blistered but the flesh remains firm.
- Remove charred chiles from the grill and place them in a bowl. Cover immediately with a lid or damp towel and let steam for 10 minutes to loosen the skins.
- Peel the skins off the chiles, discarding stems and seeds (or keeping seeds for extra heat). Chop the peeled flesh into small pieces.
- While chiles steam, dice the tomatoes (removing seeds if juicy), white onion, cilantro, garlic, and jalapeño.
- In a large bowl, combine the chopped chiles, tomatoes, onion, cilantro, garlic, and jalapeño.
- Add lime juice, cumin, and salt. Stir gently to combine.
- Taste and adjust seasoning if needed. Let the salsa rest for at least 30 minutes before serving to allow flavors to meld.
- Serve with tortilla chips or as a topping for grilled meats and tacos.
Notes
Wear gloves when handling chiles to avoid skin irritation. Do not burn the flesh of the chiles, only the skin. Steaming is crucial for easy peeling. For best flavor, let the salsa rest in the fridge for a few hours before serving. Roma tomatoes are preferred to prevent watery salsa.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1/2 cu
- Calories: 45
- Sugar: 4
- Carbohydrates: 9
- Fiber: 2
- Protein: 1
Keywords: Hatch green chile salsa, smoked salsa, roasted chile salsa, summer salsa, grilled salsa, New Mexico cuisine, fresh salsa, vegetarian recipe