This Hatch Chile Salsa is a delicious, smoky, and slightly spicy dip made with roasted Hatch chiles. It’s perfect for dipping tortilla chips, serving with tacos, or adding a zesty kick to any meal.
Ingredients:
- 6 Hatch chiles (roasted, peeled, and chopped)
- 2 medium tomatoes (chopped)
- 1 small white onion (chopped)
- 2 garlic cloves (minced)
- ¼ cup fresh cilantro (chopped)
- 1 tablespoon lime juice
- Salt and pepper to taste
- 1 jalapeño pepper (optional, for extra heat)
- 1 tablespoon olive oil
Instructions:
- Roast the Hatch Chiles: Preheat your broiler or grill. Place the Hatch chiles on a baking sheet and roast them under the broiler for 5-7 minutes, turning occasionally, until the skins are charred and blistered. Remove from heat and place the chiles in a bowl covered with plastic wrap for 10 minutes to steam. Once cooled, peel off the skins, remove the seeds, and chop the chiles.
- Prepare the Salsa: In a medium bowl, combine the chopped Hatch chiles, tomatoes, onion, garlic, cilantro, lime juice, and olive oil. If using a jalapeño for extra heat, chop it finely and add to the mixture.
- Season and Mix: Add salt and pepper to taste. Stir everything together until well combined.
- Chill and Serve: For the best flavor, refrigerate the salsa for at least 30 minutes to allow the flavors to meld. Serve with tortilla chips, tacos, or grilled meats.
Tips:
- For a smoky flavor, you can grill the tomatoes and onion along with the Hatch chiles.
- Adjust the spiciness by adding more or less jalapeño or omitting it entirely.