Make Ahead

Roasted Hatch Green Chile and Tomato Salsa

August 24, 2010
0 Ratings
  • Prep time 10 minutes
  • Cook time 40 minutes
  • Serves 4-6
Author Notes

Excellent with fajitas, this recipe can be as spicy as you want it to be. In this version, I only used one Hatch "hot" chile and it's mild enough for just about anyone. Use two chiles for some heat. —nannydeb

What You'll Need
  • 1 hot Hatch green chile
  • 2 Romas or medium tomatoes, cored and quartered
  • 1/2 medium yellow onion, cut in chunks
  • 3 cloves garlic
  • 1/4 cup homemade chicken broth
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon ground cumin
  • salt to taste
  1. Preheat the oven to 400 degrees.
  2. Toss the whole green chile(s) and the cut tomatoes, onion and garlic with a little olive oil and place them on a baking sheet.
  3. Roast the vegetables for 25-30 minutes, stirring them a couple of times during roasting.
  4. Once the green chile has started to blister, pull it out (leaving the rest of the vegetables until they're ready) and place it into a paper sack for 10 minutes to sweat.
  5. To handle the chile or any hot peppers, you may want to wear rubber gloves for this next step. The oil of the pepper can get under your fingernails and burn.
  6. Peel the skin off of the pepper and remove the seeds and stems as well.
  7. Once the rest of the vegetables have roasted, put all of the vegetables into the food processor. Add the chicken stock, lime juice and cumin and pulse blend to your desired consistancy. I like it kind of chunky.
  8. Add salt to taste and serve with chips, tacos, etc.

See what other Food52ers are saying.

  • healthierkitchen
  • dymnyno
  • nannydeb
  • Lizthechef

Recipe by: nannydeb

Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!

9 Reviews

Elaine H. March 31, 2014
Mmmmm, this looks great! Sdbrango, if you want to try the real deal you can always order from one of the farms directly (Chile Express or Hatch Chile Store). We use when we ship chile to relatives that live out of state.
healthierkitchen July 25, 2011
Going to Santa Fe/Northern NM next week - am I too early for the harvest there?
nannydeb July 27, 2011
I think the big harvest is in September, but they start showing up in our stores late August or so. Check the grocery stores there. I bet they have the big roasters out already!
dymnyno August 25, 2010
Are Hatch chilies the same chilies that they roast on every street corner in Santa Fe? They are so delicious and the smell is incredible.
nannydeb August 25, 2010
They are roasting them outside the store and it does smell delicious!
nannydeb August 25, 2010
Thanks! The Central Market here is having their annual "Hatch green chile festival" where they feature lots of items made with the Hatch chiles and of course they're selling the chiles themselves.
nannydeb August 25, 2010
Ooops, meant to reply to Lizthechef and ended up commenting instead...
Lizthechef August 25, 2010
Lucky you to live in Austin - enjoy the festival and I'll try your recipe once we return from Santa Fe/Taos in October!
Lizthechef August 24, 2010
Love your recipe - where do you get your Hatch chiles? I usually make a trip to NM in October. Thanks!