Roasted Hatch Chile Peach Salsa
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I. LOVE. SALSA. Let’s just make that clear right now. It is my favorite snack of all time. I’m pretty sure if I could subsist long-term on salsa and only salsa, I would do it. However, since I can’t realistically do that, I guess I’ll settle for enjoying it frequently and sharing my love of salsa with all of you.
I got started making my own salsas a few years ago, and it has been quite the (extremely tasty) journey. Up to that point, I was eating mostly Pace mild salsa. Don’t get me wrong; this was a great intro to salsa, and I have nothing against Pace… but I was in for a major upgrade of flavor. My father-in-law, a self-proclaimed chile addict and the primary reason for my newfound addiction, liked to make his own salsa and shared some with me. It was delicious, and I was instantly hooked. Normal salsa out of the jar wasn’t even in the same league as this, and I couldn’t believe how easy he made it look.
I got my start making my own salsa at the most basic level, starting with a can of tomatoes and a store-bought seasoning packet. I then added in some onion, garlic, and jalapenos to make it a bit more exciting. Next some cilantro added more depth to the flavor. Before long I was using my own combination of spices with fresh chiles, tomatoes, and more.
Once I had a standard salsa I was happy with, I began experimenting with other salsa flavors. I enjoy black bean and corn salsas, fruit and habanero salsas, chipotle salsas, and more. There are so many different varieties out there and so many flavors to explore, and now I seek out unique jars of salsa in specialty stores and grocery aisles to keep the creative juices flowing. Sprouts, Whole Foods, and World Market have some awesome selections.
This time of year is Hatch chile season (it’s like another holiday for Chile heads!). Whenever these big green beauties hit the produce sections of the stores, we always buy up a bunch like the crazy pepper hoarding addicts we are; a few years ago I think I bought an entire case! Named for the town in New Mexico in which they’re grown, these Anaheim chile variations are absolutely fantastic. If you haven’t tried them before, go out and get some (but finish reading the post first!). You can often find mild ones and hot ones at the stores, so choose based on your desired heat level. I can think of no better way to use fresh-roasted Hatch chiles than in a salsa.
This salsa pairs roasted chiles with grilled/broiled peaches for a sweet and spicy combination that will rock your tastebuds. You get a wonderful peach flavor with a bit of grilled goodness and then a delightful kick of heat from the Hatch. Just don’t blame me if you eat the entire bowl in one sitting. You can head over to my Mango Jalapeno Salsa or my Smoky Chipotle Salsa for more great salsas.
Roasting up your chiles is a simple process and can be done either in the oven or out on the grill. I typically go the grill route, but they both give similar results. If you are grilling them, just prepare your coals and grill, then set the chiles out directly on the grate. Give them about 5 minutes, and then turn them. Repeat this process until you have some blackened parts over the whole chile. If you are going the oven route, just place the chiles on a baking sheet and place under the broiler for about 3-4 minutes per side until the skin is mostly blackened.
Once grilled or broiled, just throw the chiles in a bowl and cover them with press-and-seal or with a tight-fitting lid. This allows the chiles to steam and makes the skin easier to peel off. Let them steam for about 10-15 minutes until you can handle them, and then remove the skins, stems, and the seeds/membranes.
The peaches are best grilled but work in the broiler too. Slice them in half, remove the seeds, brush them with a tiny bit of oil to prevent sticking, and then place the peaches on the grill grate for around 5 minutes, until you get some good grill marks. Flip the peaches and repeat on the other side. If using the broiler, give them 2-3 minutes per side under the broiler.
Once your ingredients are prepped, toss everything into your Smoky Chipotle Salsa, and pulse until you reach your desired consistency. I hold back a few of the peaches, adding them in towards the end of the processing; this gives you some larger peach chunks in the salsa that add some extra bursts of peach flavor. Then pour the salsa into a container or bowl and put in the fridge to cool and meld for at least an hour. Pop open a bag of your favorite tortilla chips (we love the Costco organic ones!) and you’re good to go! That’s all there is to it! Just be prepared if you plan on sharing this with anyone, though; you too may become the official salsa supplier for all of your friends and family!
Here’s our Amazon picks for this fantastic snack!
- 28oz can of whole tomatoes (or an equivalent amount of fresh tomatoes)
- 10 Hatch Chiles, of desired heat level
- 6 peaches
- 1 medium white onion
- 1 bunch cilantro
- 4 garlic cloves
- 1 Tbsp paprika
- 1 Tbsp chile powder
- 1 tsp salt
- juice from 1 1/2 limes
- Wash chiles. Grill chiles directly on grill for 5 minutes each side or broil on a baking sheet for 3-4 minutes each side.
- Put chiles in bowl and cover to steam for 10-15 minutes.
- Remove skins, stems, and seeds/membranes from chiles.
- Wash and dry peaches. Halve them and remove seeds.
- Brush peaches with a small bit of oil if desired to help prevent sticking.
- Grill peaches directly on the grill grade for 5 minutes on each side or broil peaches on a baking sheet for 2-3 minutes per side. Remove from heat and set aside.
- Add all ingredients except 2-3 peaches to food processor. Process until ingredients are combined but still chunky.
- Add remaining peaches to processor and quick pulse until they are incorporated but leave larger chunks throughout.
- Taste and adjust salt, spices, and lime juice as needed.
- Refrigerate salsa and allow to meld as least an hour if possible.
- Make sure to use gloves when working with and handling chiles to avoid getting chile oil on skin.
- Depending on the size of your food processor, you may need to work in multiple batches to get all of the salsa processed. If you do this, combine both batches into a large bowl and stir together.
What’s your favorite kind of salsa? Do you have another great salsa flavor combination? Let us know down in the comments below! While you’re here be sure to subscribe so you never miss a new post and connect with us on Facebook and Pinterest!
Until next time, enjoy the journey!