Description
A vibrant, smoky, and fresh salsa made with roasted Hatch green chiles, lime, cilantro, and spices. This seasonal recipe captures the peak flavor of summer produce and is ready in under an hour.
Ingredients
Scale
- 5 lbs Hatch Green Chiles, roasted, peeled, and chopped
- 1 medium Yellow Onion, finely diced
- 1 large bunch Fresh Cilantro, chopped
- 3–4 Limes, juiced (approx. 1/3 cup)
- 4 cloves Garlic, minced
- 1.5 tsp Kosher Salt
- 1/2 tsp Ground Cumin
Instructions
- Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper.
- Wash and dry Hatch chiles. Place in a single layer on baking sheets and roast for 20-25 minutes, turning every 5-7 minutes, until skins are blistered and charred.
- Transfer hot peppers to a large bowl and cover tightly with plastic wrap or a lid. Let steam for 10-15 minutes to loosen skins.
- Once cool enough to handle, rub off charred skins and discard stems. Leave seeds in for extra heat and texture.
- Chop peeled peppers into small pieces.
- In a large mixing bowl, combine chopped peppers, diced yellow onion, minced garlic, and ground cumin.
- Add lime juice and sea salt. Stir to combine and taste for seasoning adjustments.
- Gently stir in chopped cilantro.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
Hatch chiles are seasonal and best used fresh. If unavailable, Anaheim or Poblano peppers can be substituted. For a smoother salsa, pulse ingredients in a food processor. Letting the salsa rest in the refrigerator for 30 minutes to an hour significantly improves flavor. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 25
- Sugar: 2
- Sodium: 150
- Carbohydrates: 5
- Fiber: 2
- Protein: 1
Keywords: Hatch chiles, green chile salsa, roasted salsa, seasonal recipes, summer salsa, Mexican appetizer, fresh salsa