Description
A small-batch, smoky, and bright roasted hatch green chile salsa designed for solo cooks and budget-conscious meal prep. It uses simple pantry staples and takes about 30 minutes to make.
Ingredients
Scale
- 12–15 ounces fresh Hatch green chiles (about 8–10 medium peppers)
- 1/2 medium yellow onion, roughly chopped
- 3 cloves garlic, peeled
- 2 limes, juiced (about 1/4 cup fresh juice)
- 1/2 cup fresh cilantro, packed
- 1 tablespoon vegetable oil
- 1 teaspoon sea salt, plus more to taste
- 1/2 teaspoon black pepper, freshly cracked
- 1/2 teaspoon ground cumin
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil.
- Wash and pat dry the Hatch chiles. Place them on the baking sheet in a single layer.
- Roast the chiles for 15-20 minutes, turning halfway through, until they have black blisters and are charred on all sides.
- Remove chiles from the oven and let them cool for about 10 minutes. Alternatively, cover them in a bowl with plastic wrap for 5 minutes to steam.
- Peel off the charred skins from the chiles. Leave seeds in for more heat or remove them for milder salsa.
- Add the peeled chiles, chopped onion, garlic, cilantro, lime juice, oil, salt, pepper, and cumin to a blender or food processor.
- Pulse to chop, then blend on high for 10-15 seconds until desired consistency is reached (chunky or smooth).
- Taste the salsa and adjust seasoning with more salt, lime, or cilantro as needed.
- Transfer to an airtight container and refrigerate for at least one hour before serving to allow flavors to meld.
- Store in the refrigerator for up to two weeks or freeze for up to three months.
Notes
Roasting the chiles until they are charred is essential for the smoky flavor. Fresh lime juice is non-negotiable for brightness. Let the salsa rest in the fridge for at least an hour before serving to improve flavor. If the salsa is too watery, ensure chiles are roasted until soft and drain excess liquid before blending.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 25
- Sugar: 2
- Sodium: 150
- Fat: 1
- Carbohydrates: 5
- Fiber: 2
- Protein: 1
Keywords: roasted hatch green chile salsa, small batch salsa, budget recipe, single serving salsa, vegan salsa, gluten-free salsa, easy salsa, fresh salsa