Simple Roasted Hatch Green Chile Salsa

Ingredients

Hatch green chiles – 4–5 (or a mix of red and green, fresh roasted)

Roma tomatoes – 3 medium (or homegrown, if available)

Onion – 1 medium, peeled and halved

Garlic – 4 cloves, unpeeled

Lime – juice of 1

Fresh cilantro – ¼ cup, chopped (optional)

Salt – to taste

Roast the vegetables:

Place the chiles, tomatoes, onion halves, and garlic cloves directly on a charcoal grill (or under a broiler).

Roast until the skins are blistered and charred, turning occasionally for even roasting.

Steam and peel:

Transfer the roasted chiles to a bowl, cover with a lid or plastic wrap, and let steam for about 10 minutes.

Peel off the skins, remove stems, and deseed if you prefer a milder salsa. Peel the garlic as well.

Blend the salsa:

Add the roasted chiles, tomatoes, onion, and garlic to a blender or food processor.

Squeeze in the lime juice, sprinkle with salt, and add cilantro if using.

Adjust texture:

Pulse until you reach your preferred consistency—chunky for a rustic salsa, or smooth for dipping.

Taste and adjust seasoning with more salt or lime juice if needed.

Serve:

Enjoy warm or chilled with tortilla chips, tacos, grilled meats, or as a topping for eggs and roasted vegetables.