Home-roasted hatch chile peppers are the stars of this easy and flavorful salsa!
One thing you can really never have too many of, is homemade salsa recipes.
If you’re anything like me, salsa is the most-loved, most-consumed condiment at the house, any day, any time of year!
There’s just Nate and I at home now, but we go thru salsa like nobody’s business! At our house, salsa is so much more than just a chip dip….it’s a salad dressing, a major ingredient in soups and chilis, a scrambled egg topper, a marinade, a dip to dunk our sandwiches in, a dip to dunk our veggies in, a dip to dunk our pretzels in…
As you can see, it’s very loved.
Last week I went to this brand-new farmer’s market that had just opened for the first time. Right away, I went crazy over this one booth that was selling all these gorgeous, straight-from-the-farm, peppers! Peppers of all kinds….every variety that you can imagine, all bursting with color and perfectly crisp. I grabbed this giant hatch chile pepper, and immediately knew right away where it needed to be used.
I had never roasted hatch chile peppers by myself before, but I thought I’d go ahead and give it a shot, and to my surprise, it was much easier than I’d expected! I followed these fabulous instructions over on Nutmeg Nanny exactly as she said (except I was roasting a small batch, so I did it in my toaster oven instead of the regular oven), and they turned out just how they were supposed to! Woohoo! Once the roasting and peeling was finished, I chopped up one of the now-soft, 7-inch hatch chile peppers, and tossed it into the blender along with some other staple salsa ingredients, and pureed it! So, so easy, and oh my goodness, so delicious!
Nate and I loved this stuff so much, that I knew I had to share the recipe with you! I hope you love it as much as we do!
- 1 large Roasted Hatch Chile* (or 2 small), chopped
- 1 small Yellow Onion, diced
- 2 cans Fire-Roasted Diced Tomatoes, drained (flavor bonus if the cans include garlic or spices!)
- 4 cloves Garlic, minced (or 2 teaspoons Garlic Powder)
- 1 teaspoon Salt
- 1 teaspoon Lemon Pepper (or Citrus Pepper)
- *Optional: For a little extra heat, add ⅛-1/4 teaspoon Cayenne Pepper
- Combine all ingredients in a large food processor or blender, and pulse to your desired texture.
- Makes about 3 cups.
- Store salsa in a tightly sealed container in the refrigerator for 10-14 days.
More extra-flavorful dips: