Roasted Hatch Chile Salsa



Serves 12 (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 34
Fat 0.2 g
Satfat 0.0 g
Sodium 185 mg


3 Hatch chiles
1 pound tomatoes
4 medium shallots, peeled
3 unpeeled garlic cloves
2 tablespoons chopped fresh cilantro
2 1/2 tablespoons fresh lime juice
3/4 teaspoon kosher salt


Preheat broiler to high. Place chiles, tomatoes, shallots, and garlic cloves on a baking sheet. Broil vegetable mixture for 10 minutes or until charred, turning once after 5 minutes. Remove chiles from pan. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Remove skins, tops, and seeds from chiles; discard. Remove skins from garlic; discard. Place chiles, garlic, tomatoes, shallots, cilantro, lime juice, and kosher salt in the bowl of a food processor; pulse 10 times or until mixture is well combined.

Hannah Klinger,

Cooking Light

September 2013
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