Roasted Hatch Chiles and Peaches come together for a delicious salsa that’s quick and easy, healthy, and gives that perfect combination of sweet and spicy. Make up a batch today!
- 28oz can of whole tomatoes (or an equivalent amount of fresh tomatoes)
- 10 mild Hatch Green Chiles, or 5 hot Hatch Green Chiles, depending on 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.
Grilled/Broiled Peaches (optional – you can just use fresh as well)
- 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 peaches to food processor. Process until ingredients are combined but still chunky.
- Pour into serving bowl.
- Chop remaining two peaches, and add to salsa by hand, mixing to combine.
- 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.
- Keep leftover salsa in a sealed container in the fridge for about 7 days (my batches usually are gone long before this time).
- This is a fresh salsa recipe and is not an approved canning recipe.