Description
A traditional, smoky Hatch green chile salsa made by roasting fresh chiles and simmering them with onions and spices. This recipe captures the deep, earthy flavors of the Southwest, offering a versatile condiment that is better than store-bought and freezes beautifully.
Ingredients
Scale
- 4 lbs Hatch Green Chiles, peeled and chopped (or 1.8 kg)
- 2 large Yellow Onions, diced
- 6 cloves Garlic, minced
- 3 tbsp Vegetable Oil
- 1/3 cup White Vinegar
- 1 tsp Ground Cumin
- 1/2 tsp Ground Coriander
- 1.5 tsp Sea Salt
- 1/2 tsp Black Pepper, freshly cracked
- 1/4 cup Water, as needed for consistency
Instructions
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper and roast whole Hatch chiles for 15-20 minutes, turning every 5 minutes, until skins are heavily blistered and blackened.
- Transfer hot chiles to a large bowl, cover tightly with plastic wrap or a kitchen towel, and let steam for 10 minutes to loosen skins. Once cool enough to handle, peel off charred skins, remove stems and seeds, and chop chiles into rough chunks.
- Heat vegetable oil in a large sauté pan over medium heat. Add diced onions and cook for 5-7 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
- Add chopped Hatch chiles to the pan with onions. Stir in cumin, coriander, salt, and black pepper. Simmer for 15-20 minutes, stirring occasionally, until chiles soften and flavors meld.
- Transfer the hot mixture to a blender or food processor. Add white vinegar and blend until desired consistency is reached. Taste and adjust seasoning or add water if too thick. Let cool completely before jarring.
Notes
Do not skip the steaming step after roasting; it is crucial for easy peeling. Control heat by adjusting the number of seeds kept. Cool salsa completely before jarring to prevent spoilage. Use fresh vinegar for best acidity. This salsa freezes well for up to 6 months.
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Category: Condiment
- Cuisine: Southwestern
Nutrition
- Serving Size: 1/4 cup
- Calories: 45
- Sugar: 3
- Sodium: 280
- Fat: 2
- Carbohydrates: 8
- Fiber: 2
- Protein: 1
Keywords: Hatch green chile salsa, smoky salsa, New Mexico recipe, homemade salsa, roasted green chiles, Southwestern condiment, vegetarian salsa