Description
A bright, smoky, and slightly sweet salsa made with roasted Hatch green chiles, onions, and lime juice. This naturally gluten-free, vegan, and dairy-free dip is perfect for grilling season and requires only a few simple ingredients.
Ingredients
Scale
- 2–3 pounds fresh Hatch green chiles
- 1 large yellow onion, chopped (about 300g)
- 4 cloves garlic, minced (about 2 tablespoons)
- 1 teaspoon sea salt or kosher salt
- 2 tablespoons fresh lime juice
- ½ cup fresh cilantro, chopped (about 15g)
- Optional: ½ teaspoon ground cumin
- Optional: 1 tablespoon olive oil
Instructions
- Preheat your charcoal or gas grill to medium-high heat (400-450°F).
- Place whole Hatch green chiles directly on the grill grates. Char for 3-4 minutes per side, rotating occasionally, until the skin is blackened and the chiles are tender but not mushy.
- Transfer the charred chiles to a large bowl and cover tightly with plastic wrap or a lid. Let them steam for 10 minutes to loosen the skins.
- While chiles steam, chop the yellow onion into small pieces (about ¼ inch) and mince the garlic.
- After steaming, rub the charred skins off the chiles with your fingers. Leave seeds in for heat or remove them for a milder salsa.
- Add the peeled chiles, chopped onion, minced garlic, and cilantro to a food processor.
- Pulse 10-15 times for a chunky texture (or blend longer for a smoother consistency).
- Add salt and lime juice. Pulse once or twice to mix. Taste and adjust seasoning as needed.
- Transfer to a serving bowl and let rest for at least 15 minutes before serving to allow flavors to meld.
- Serve with tortilla chips, on tacos, or alongside grilled meats.
Notes
If skins won’t come off, steam for another 5 minutes. If salsa is too watery, drain excess liquid before blending. For deeper flavor, roast onion wedges on the grill alongside the chiles. This salsa improves after sitting in the fridge for a day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1/8 of
- Calories: 45
- Sugar: 4
- Sodium: 150
- Carbohydrates: 8
- Fiber: 2
- Protein: 1
Keywords: Hatch green chile salsa, roasted salsa, gluten-free dip, vegan salsa, grilling recipes, summer dips, New Mexican cuisine, 3-ingredient recipes