Grill/Barbecue

Fire-Roasted Hatch and Serrano Chile Salsa

by:
July  8, 2016
4.3
3 Ratings
Fire-Roasted Hatch and Serrano Chile Salsa
Photo by anotherfoodieblogger
  • Makes about a pint
Author Notes

Last year my little PNW city FINALLY started carrying Hatch chiles when they came in season last year! With my serrano chile pepper plant going gangbusters at that time, I just knew I had to whip up a batch of this salsa. After blistering the peppers and other veggies on the grill, a quick blitz in the blender, you have a a simple and spicy appetizer to enjoy with friends and family while grilling up some delicious steaks or ribs. —anotherfoodieblogger

What You'll Need
Ingredients
  • 4 Hatch chiles
  • 4 Roma tomatoes
  • 3 to 6 Serrano chile peppers (depending on desired heat level)
  • 3 Cloves garlic
  • Half a large sweet or white onion
  • 1 or 2 Squeezed limes
  • 1 teaspoon Apple cider vinegar
  • Salt and ground black pepper, to taste
Directions
  1. Heat your grill to high (rub it with olive oil first), or set your broiler on high. Add the Hatch chiles, tomatoes, onion, Serranos, and garlic to the grill or a baking sheet. Place on grill or in oven on top rack. Cook and turn over several times until blistered all over (about 20 minutes or so).
  2. Remove everything off the heat, then place the peppers in a paper bag for about 10 minutes. Remove from bag and peel the skins off the peppers, tomatoes and garlic. Add those and the rest of the ingredients to a blender and blitz to desired consistency.
  3. Taste and adjust for salt and lime, if necessary. Serve in a bowl with along with a big bag of tortillas chips. Leftovers (if any) can be stored in an airtight jar in the refrigerator for about two weeks. This can also be made ahead and refrigerated until ready to serve.
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6 Reviews

Judith G.
Judith G. July 16, 2016
Hi Kathryn - I use apple cider vinegar all of the time, I meant I never saw it in a salsa recipe LOL! Ingredients sometimes surprise you and they often do give a recipe some extra flavor.
 
anotherfoodieblogger
anotherfoodieblogger July 16, 2016
Oh, HA! That makes sense. :)
 
Teagan
Teagan July 16, 2016
With Kathryn's culinary talents and Hatch chili-- this can't miss. I love her recipes because they are so real-world doable.
 
anotherfoodieblogger
anotherfoodieblogger July 16, 2016
Thank you so much Teagan! xo
 
Judith G.
Judith G. July 16, 2016
We love salsas and like to try different ones. I like the heat in this recipe Kathryn. Hatch chilis are not available here - might substitute poblanos. Apple cider vinegar is a different ingredient for me but I bet your salsa is delicious.
 
anotherfoodieblogger
anotherfoodieblogger July 16, 2016
Thank you Judith, I do like me some spicy! I think Poblanos or Anaheims would be a good substitute. You should be able to find apple cider vinegar next to the white vinegar, but if not just use the white.