*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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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.
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.
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
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.
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