Fire Roasted Green Chile Salsa
Spice up your dip game with this simple, homemade Hatch Chile Salsa recipe. Made with fire-roasted Hatch chile peppers, tomatillos, and other fresh ingredients, this salsa is perfect for any occasion and will have your taste buds dancing.
Servings: 2 cups
Cost: $10.00
Equipment
Ingredients
- 1 pound Hatch green chile (you can substitute Anaheim chile peppers)
- 1 pound poblano peppers
- 10 tomatillos, sliced in half (about 12 ounces)
- 1 medium onion, sliced thickly (we use yellow onion, you can also use red onion for a more pronounced flavor)
- 1 jalapeño
- 4 cloves garlic, roughly chopped
- 1 bunch cilantro, roughly chopped
- 1 whole lime (juiced, it should be 3 tablespoons)
- ¼ teaspoon kosher salt (adjust salt to your taste)
Instructions
- Preparation: Prepare your grill for direct grilling targeting 500 degrees Fahrenheit.
- Grill: Place the peppers, slices of onion, tomatillo halves, and jalapeños over direct heat. Rotate often as you see the skin brown and blacken. Remove from the grill and place on a sheet pan. Allow the peppers to cool for 15 minutes to make it easier to remove the skin. Each pepper type will take different amounts of time. Plan 6 minutes for the Hatch, 7 minutes for the onions and jalapeños, and 8 minutes for the tomatillos.
- Chop: Remove the skin from the peppers. If you want a milder salsa, remove the ribs and seeds from each pepper. Coarsely chop each ingredient.
- Pulse: Place all of the fire-roasted ingredients in a blender or food processor. Add the lime juice, garlic, and cilantro. Quickly pulse just a few times for a chunky-style salsa. Continue pulsing a few more times if you want more of a pureed salsa.
Notes
Prep Tips:
- If you are using your oven prepare the broiler on high. Set the rack in the middle of the oven.
- Remove the husk from the tomatillos. Rinse tomatillos and then dry. For the peppers leave them whole, rinse, and dry.
- For onions, remove the outer peel and slice them into slices.
- For the bunch of cilantro cut roughly with a chef knife. You can use the leaves and stems for flavor.
Nutrition
Calories: 195kcal | Carbohydrates: 43g | Protein: 5g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 241mg | Potassium: 996mg | Fiber: 16g | Sugar: 22g | Vitamin A: 1380IU | Vitamin C: 245mg | Calcium: 62mg | Iron: 2mg
