Description
A vibrant, smoky salsa made with fresh Hatch green chiles, roasted until charred for deep flavor. This simple 5-ingredient recipe is ready in 30 minutes and can be customized with beans for extra protein.
Ingredients
Scale
- 2 lbs Hatch green chiles (or Anaheim/poblano peppers)
- 1 medium white onion
- 4 cloves garlic
- 3 tbsp fresh lime juice
- 1 tsp ground cumin
- 1 tsp sea salt
- 1 can (15 oz) white beans, rinsed and drained (optional)
Instructions
- Preheat oven broiler to high. Line a rimmed baking sheet with aluminum foil.
- Wash Hatch green chiles and pat dry. Leave whole. Roughly chop the white onion into large chunks and peel garlic cloves.
- Place chiles, onion, and garlic on the baking sheet in a single layer.
- Broil for 10-15 minutes, rotating halfway, until chiles are blistered and blackened on all sides, onions are tender and browned, and garlic is golden.
- Transfer hot chiles and onions to a large bowl and cover with plastic wrap or a lid. Let steam for 10 minutes to loosen skins.
- Rub chiles with a towel to remove charred skins. Discard stems and large seeds. Roughly chop peeled chiles and onions.
- Place roasted chiles, onions, garlic, lime juice, cumin, and salt into a blender. Add beans if using.
- Pulse to chop, then blend on high until smooth. Taste and adjust seasoning with more salt or lime if needed.
- Let salsa sit for at least 10 minutes before serving to allow flavors to meld.
Notes
If you cannot find fresh Hatch chiles, substitute with Anaheim or roasted poblano peppers. For a thicker, higher-protein salsa, add rinsed white beans. The salsa tastes better the next day as flavors meld. Do not freeze if fresh cilantro is added.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 45
- Sugar: 3
- Sodium: 250
- Fat: 0.5
- Carbohydrates: 8
- Fiber: 3
- Protein: 2
Keywords: Hatch green chile salsa, roasted salsa, smoky salsa, green chile dip, vegetarian salsa, summer recipes, 5-ingredient recipes