You'll think you're in Mexico when you eat this easy, quick, no-cook salsa. Great on tortilla chips!

Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
20 mins
total:
35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

63 calories; protein 2.7g; carbohydrates 12.4g; sodium 178.2mg. Full Nutrition
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Reviews (10)

Most helpful positive review

Rating: 5 stars
07/18/2016
A well rounded and tasty salsa. Hatch Chile's have a bit more kick than an Anaheim Chile. Read More
(3)

Most helpful critical review

Rating: 2 stars
09/29/2017
definitely no heat and to much tomatoes. Read More
(1)
13 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
07/18/2016
A well rounded and tasty salsa. Hatch Chile's have a bit more kick than an Anaheim Chile. Read More
(3)
Rating: 5 stars
12/27/2017
I thought this was great though I substantially cut back on the tomatoes (one 15-oz can) based on other reviews. (Note that this change made it quite spicy by upping the ratio of peppers to tomatoes.) Added plenty of salt at the end as well. Read More
(2)
Rating: 2 stars
09/29/2017
definitely no heat and to much tomatoes. Read More
(1)
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Rating: 4 stars
09/03/2019
Really good and super easy. I cut the recipe in half and liked the ratio. It was pretty spicy though I removed some seeds. Obviously size of your chiles might be different but I think I used some big ones. Read More
Rating: 5 stars
06/24/2019
Left out the tomatoes with roasted garlic and it came out perfect. Also needed salt and pepper to taste. Read More
Rating: 2 stars
08/28/2020
I roast my chili on mesquite first and let them sweat so they peel easily. Then I use 6-8 hot hatch chili 1/4 onion 1 tsp garlic 1 pinch Mexican oregano ground fine salt and pepper to taste I can of diced tomatoes or fresh if you have them cilantro and lime juice optional Read More
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Rating: 5 stars
09/08/2019
yummy! it was a hit! definitely will be making again and again Read More
Rating: 5 stars
09/14/2018
I will definitely be making this as it was so flavorful and I just love hatch peppers. This was a BIG hit with everyone!! Read More
Rating: 4 stars
07/27/2020
I roasted onion and garlic for a large batch. I buy at least one case on hatch chiles every year. They are roasted and I put them in quart bags to freeze. The heat varies from year to year. The bag I thawed out was very mild so I had to add some roasted Jalepenos to this batch. I recomend roasting onions and heads of garlic. Air fryer works for me since the Hatch chiles are already roasted. Read More