Roasted Hatch Chile Salsa
This Chunky Roasted Hatch Chile Salsa is a fantastic way to take advantage of Hatch season. Eat it as a snack, or use it as a condiment to some of your favorite recipes.
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Ingredients
- 8 large Hatch chiles—roasted, peeled, and roughly chopped (about 2 cups worth)
- 5 ripe tomatoes, diced
- 1/3 cup diced red onion
- 1 jalapeño, minced (remove the seeds for less heat)
- 3 cloves of garlic, minced
- 1 lime, zested and juiced
- 1/4 cup extra virgin olive oil
- 1/2 tsp kosher salt, more to taste
- 1/4 cup freshly chopped cilantro or parsley
Instructions
- Combine all of the ingredients together in a large bowl and toss until combined.
- Let stand for 15 minutes before serving, or cover and place in the refrigerator until serving time.