Hatch Chile Salsa Recipes
HATCH CHILE SALSA - RECIPE
A quick and easy salsa recipe made with Hatch chiles, heirloom tomatoes, onion, garlic, lime juice and cilantro.
Provided by Mike Hultquist
Categories Side Dish
Time 40m
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F.
- Slice the Hatch chile peppers and tomatoes in half lengthwise. Remove the seeds from the peppers. Set them all onto baking sheets.
- Slice the onion into chunks and place them onto the baking sheets.
- Place the garlic on the baking sheets as well.
- Bake for 20-25 minutes, or until the pepper skins are nicely charred.
- Remove from heat and allow to cool. Peel the skins from the peppers and tomatoes and discard. Drop the peppers and tomatoes into a food processor.
- Squeeze garlic from their skins and place them into the food processor along with the onion.
- Add lime juice, cilantro and salt. Process until smooth.
- Adjust for salt and set into a covered bowl.
- Refrigerate a few hours to allow flavors to mingle.
Nutrition Facts : Calories 20 kcal, Carbohydrate 4 g, Sodium 5 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ROASTED HATCH CHILE SALSA
This Hatch Chile Salsa recipe is a great introduction to the addictive flavor of Hatch chiles -- sweet, rustic, buttery goodness. Yum!
Provided by Mexican Please
Time 40m
Number Of Ingredients 7
Steps:
- Start by giving the Hatch chiles and tomatoes a good rinse. Roast the tomatoes and chiles in a 400F oven for 20-30 minutes.
- De-stem and de-seed the roasted chiles. You can also pull off and discard any loose bits of skin from the chiles. De-stem the tomatoes as well.
- Add the chile pieces and one of the tomatoes to a blender along with 2 peeled garlic cloves, 1/4 onion (I used white onion), 5-6 sprigs of cilantro (optional), 1/4 teaspoon of salt, and a splash of water. Combine well. You can optionally add the second roasted tomato, I only used one for this batch to keep the Hatch flavor at the forefront.
- Take a final taste for seasoning, adding more salt if necessary. You can also add another splash of water if you want it a bit thinner.
- Serve immediately and store leftovers in an airtight container in the fridge.
Nutrition Facts : Calories 9 kcal, Carbohydrate 2 g, Sodium 148 mg, Sugar 1 g, ServingSize 1 serving
HATCH CHILE SALSA
You'll think you're in Mexico when you eat this easy, quick, no-cook salsa. Great on tortilla chips!
Provided by COOKINGQUEEN75
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 12.4 g, Fiber 2.4 g, Protein 2.7 g, Sodium 178.2 mg, Sugar 4.9 g
HATCH CHILE SALSA
While I was living in Texas I got this recipe from a friend. I don't think hatch chiles are available up north so I substituted serrano chiles. This is a quick and easy salsa that you can make as hot as you want. The fresh cilantro I think really gives it a good flavor!
Provided by Crazycook in PA
Categories Sauces
Time 10m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- Roast the peppers on top of a grill or broil in your oven.
- Place all ingredients in a food processor and puree to desired consistency.
Nutrition Facts : Calories 22.3, Fat 0.1, Sodium 86.4, Carbohydrate 5.2, Fiber 1, Sugar 3, Protein 1
CHUY'S HATCH GREEN CHILE SALSA
This is another great recipe from the Chuy's restaurant chain. It is really wonderful. This makes about 2 quarts. I would guess that it will keep in the refrigerator for a couple of weeks, or more.
Provided by Miss Annie
Categories Sauces
Time 55m
Yield 2 Quarts
Number Of Ingredients 8
Steps:
- Put all ingredients, except salt and lime juice, in a large kettle and bring to a light boil.
- Cook for 30 minutes.
- Strain liquid into a large bowl.
- Place solid ingredients in a blender.
- Add 1/2 of the strained liquid (about 3 cups) and blend until smooth.
- You may have to do this in batches.
- Add the lime juice and salt and blend for 30 seconds.
- Chill and serve.
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