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Roasted Hatch Chile Salsa

Roasted Hatch Chile Salsa

Cooking Light SEPTEMBER 2013

  • Yield: Serves 12 (serving size: 1/4 cup)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 34
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Sodium: 185mg

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Roasted Hatch Chile Salsa recipe