Hatch Chile Salsa

I am a pepper freak!! I love peppers, I will eat them in anything and everything. But I have to admit, up until a few months ago. I had never heard/used Hatch Chiles before. The first time we got them in our basket was the same week we also had them as an add-on, my friend who is also the site coordinator at our Pride site was going crazy when she saw them!! Regular participants were also so excited to finally have these wonderful peppers up here.

They told me how hot they were and I immediately started dreaming up the possibilities of this new wonderful pepper and the exciting spiciness it was going to bring! I brought it home and couldn’t wait to cook with it. So I didn’t, I took a bite straight from the pepper. My first reason was everyone is nuts! This pepper is sweet….It was only later that I learned that you have to roast them in order to get the heat. This recipe was a total experiment. I wanted to try salsa with the Chiles and I do what I do best. I went into the kitchen and let the magic happen. It just so happens that this experiment turned out amazing!!!

Hatch Chile Salsa

Hatch Chile Salsa


  • 25 Hatch Chiles (I saved mine from a few different baskets, so I had a few different heat varieties)
  • 20-30 Tomatoes (I used Roma)
  • 4 Bell Peppers
  • 1 Large Yellow Onion
  • 2 Large Jalapenos
  • 1/4 Cup Sugar
  • 1/8 Cup Minced Garlic
  • 1/4 Cup Cilantro
  • 1Tbsp. Cayenne Pepper
  • 4 Tbsp. Cumin
  • 2 Tsp. Salt
  • Juice of a Lime
  • You will need a stock pot, blender, food chopper or food processer, large bowl, ice cubes, cold water and a case of jars for canning.


    How to Roast the Hatch Chiles
  1. Place Chiles on grill on medium-low heat.
  2. You want Chiles 70% charred, continue rotating them until the skins are dark and blistered, (they will turn black in spots).
  3. Remove from Grill and put in a plastic bag. Fold the bag over. The steam will continue to cook the Chiles and loosen up the skin. (you can use a paper bag instead if you like).
  4. When the bag is cooled off, you can remove them and start discarding the skins. To do this use your fingers to peel off the skins (the inside is a nice big green Chile).
  5. Remove stem and deseed if you like (I left a majority of the seeds in them).
  6. How to make Salsa
  7. Start by adding water to a stockpot about a quarter of the way full and turn stove on high to start boiling the water.
  8. Cut an X across the bottom of all the tomatoes and place them in the boiling water allow to cook for 10 minutes to soften up the tomatoes.
  9. While they are boiling take a large bowl and add ice cubes and cold water.
  10. Start placing the tomatoes in the cold water, pull them out one by one and pull the skins off with your fingers.
  11. Empty stockpot and turn stove to low, return tomatoes back to stockpot.
  12. Using a potato smasher (go ahead start laughing, like I said this was an experiment), smash some of the tomatoes to give yourself some juice. Smash them about 1/2 ways, (So that your not burning the bottom).
  13. Add garlic, cumin, salt, cayenne, lime juice and sugar, make sure to stir well and allow to simmer.
  14. Using your electric food chopper, chop up Bell Peppers, Onion, Jalapeno, Cilantro and Hatch Chiles.
  15. Add to the stockpot.
  16. Take your largest chunks of tomatoes and put in blender (pulse until you get desired consistency you want in your salsa).
  17. Add back to stockpot and simmer on low for 30 minutes.
  18. Ladle into hot jars, wipe rims, place lids and rings.
  19. Process at pressure appropriate for your altitude - pints and quarts 15 minutes.

Author: Jamie S

I'm married and am very blessed to be the mother of a gorgeous little 2 year old named Mac. I live in good ol' North Dakota! I love to do many things. Laugh, love, write and cook. Mostly, I like to enjoy life to the fullest. That's probably why I love cooking so much. There is no right or wrong way of doing it. My day job keeps me very busy but its also extremely rewarding. I work for a company called Pride Inc. We serve individuals with developmental disabilities. So most of the people on my caseload are like my family. For me, I learned from my grandma that cooking brought people together. I associated it with happiness, love and togetherness and who doesn't want those things in life! So I've always tried to continue that in my own life with my own family. Nothing brings people together like a good meal. And a few good laughs!

4 thoughts on “Hatch Chile Salsa”

  1. Helpful Hint: you might want to put on some plastic gloves before peeling & chopping the chiles — if they are a hot variety, you may end up with some discomfort if you do it with your bare hands.

  2. I’m wondering if this is a USDA approved recipe for water bath canning. I see that there is no lemon juice or vinegar for acidity added. This is usually required when you can low acid tomatoes. The recipe sounds delicious and I would love to can some of this salsa.

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