Hatch Chile Salsa Recipes

CHUY'S HATCH GREEN CHILE SALSA

This is another great recipe from the Chuy's restaurant chain. It is really wonderful. This makes about 2 quarts. I would guess that it will keep in the refrigerator for a couple of weeks, or more.

Provided by Miss Annie

Categories Sauces

Time 55m

Yield 2 Quarts

Number Of Ingredients 8

Chuy's Hatch Green Chile Salsa image

Steps:

Put all ingredients, except salt and lime juice, in a large kettle and bring to a light boil.
Cook for 30 minutes.
Strain liquid into a large bowl.
Place solid ingredients in a blender.
Add 1/2 of the strained liquid (about 3 cups) and blend until smooth.
You may have to do this in batches.
Add the lime juice and salt and blend for 30 seconds.
Chill and serve.

Ingredients

1/2 lb fresh tomatillo, husked and chopped
1/2 lb serrano chili, seeded and chopped
1 lb hatch green chili, roasted, seeded and chopped
3 garlic cloves, chopped
1 medium onion, diced
2 quarts water
1 tablespoon salt (to taste)
3 tablespoons lime juice, fresh squeezed

HATCH CHILE SALSA

While I was living in Texas I got this recipe from a friend. I don't think hatch chiles are available up north so I substituted serrano chiles. This is a quick and easy salsa that you can make as hot as you want. The fresh cilantro I think really gives it a good flavor!

Provided by Crazycook in PA

Categories Sauces

Time 10m

Yield 6 cups, 12 serving(s)

Number Of Ingredients 6

Hatch Chile Salsa image

Steps:

Roast the peppers on top of a grill or broil in your oven.
Place all ingredients in a food processor and puree to desired consistency.

Nutrition Facts : Calories 22.3, Fat 0.1, Sodium 86.4, Carbohydrate 5.2, Fiber 1, Sugar 3, Protein 1

Ingredients

28 ounces diced tomatoes
14 1/2 ounces roasted garlic tomatoes
5 hatch chiles, roasted
1/2 medium onion
1/4 cup fresh cilantro
2 teaspoons garlic powder

HATCH CHILE SALSA

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

Provided by COOKINGQUEEN75

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 35m

Yield 8

Number Of Ingredients 6

Hatch Chile Salsa image

Steps:

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.
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 : Calories 63.3 calories, Carbohydrate 12.4 g, Fiber 2.4 g, Protein 2.7 g, Sodium 178.2 mg, Sugar 4.9 g

Ingredients

5 Hatch chile peppers, stems removed
1 (28 ounce) can diced tomatoes
1 (14.5 ounce) can diced tomatoes with roasted garlic
½ onion, roughly chopped
¼ cup chopped fresh cilantro
1 pinch garlic powder, or to taste

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