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Grocery bag full of fresh Hatch chiles
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4.56 from 9 votes

Roasted Hatch Chile Salsa

This Hatch Chile Salsa recipe is a great introduction to the addictive flavor of Hatch chiles -- sweet, rustic, buttery goodness. Yum! 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 8
Calories: 9kcal
Author: Mexican Please


  • 4-5 Hatch green chiles
  • 1-2 plum tomatoes
  • 2 garlic cloves
  • 1/4 onion
  • 5-6 sprigs cilantro (optional)
  • 1/4 teaspoon salt (plus more to taste)
  • splash of water


  • Start by giving the Hatch chiles and tomatoes a good rinse.   Roast the tomatoes and chiles in a 400F oven for 20-30 minutes. 
  • De-stem and de-seed the roasted chiles.  You can also pull off and discard any loose bits of skin from the chiles.  De-stem the tomatoes as well. 
  • Add the chile pieces and one of the tomatoes to a blender along with 2 peeled garlic cloves, 1/4 onion (I used white onion), 5-6 sprigs of cilantro (optional), 1/4 teaspoon of salt, and a splash of water.   Combine well.   You can optionally add the second roasted tomato, I only used one for this batch to keep the Hatch flavor at the forefront. 
  • Take a final taste for seasoning, adding more salt if necessary.  You can also add another splash of water if you want it a bit thinner. 
  • Serve immediately and store leftovers in an airtight container in the fridge. 


I usually twist off and discard the bottom, thicker portion of the cilantro stems, but use the upper portion that holds the leaves together. 
Roasting the chiles on a grill or over open flame are viable options too. 
More info on the heat level of Hatch chiles. 


Calories: 9kcal | Carbohydrates: 2g | Sodium: 148mg | Potassium: 23mg | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 4.3mg | Calcium: 1mg