Hatch Chile, Grape and Grilled Onion Salsa is sweet from the grapes, deeply flavored from fresh Hatch chiles and smoky from the grilled onions. This salsa goes well with any roasted meats or poultry, as a dip for tortilla chips or crackers, or as a plate pepper-upper.
When you have two foods perfectly in season, you are in tall corn.
Right now, this very minute, Hatch chiles are showing up in markets across the land, on their yearly migration from the New Mexican valley where they’re grown. Rich tasting, packed with green chile flavor and available in mild, medium, hot and extra hot, these are the “it” chile of August. Come mid-to late-September, they’ll be gone until next year.
Pair Hatch with grapes – sweet candy orbs from California’s Central Valley — and you have an unforgettable sweet-hot flavor combo. Add some grilled onions into the mix and suddenly you have deepened the flavor, the umami, and the addiction.
How to make Hatch Chile, Grape and Grilled Onion Salsa
Roast the Hatch chiles, allow them to steam and peel the skin off. (Read How to roast Hatch chiles if you are not certain how to do this.) Remove stem and seeds and chop finely. Add to a medium size mixing bowl.
Peel the onions and slice them into thick rounds. Grill them (I do them either on a panini grill or a counter-top grill like a George Foreman. (Read how to grill onions on the George Foreman if you are not certain how to do this.) When they are cool enough to handle, chop them finely and add to the bowl.
Wash and dry grapes. Remove stems and cut each grape into 4ths, 8ths or 12ths, depending on the size of the grape and your patience level. Add to the bowl and stir gently to combine all three ingredients. Sprinkle with a tiny pinch of sea salt.
Hatch Chile Grape Grilled Onion Salsa is sweet, has some heat from the chiles, a little smoky flavor from the grilled onions, and it’s perfectly balanced. You don’t need anything else….
…unless you want to add chopped fresh cilantro, minced kumquats (or orange zest) and/or diced red bell peppers (or other colors like yellow or orange bell pepper). Any or all of these will amp it up even further and make it more colorful, but you can absolutely keep it to the initial 3 ingredients and be very happy with it. I just want to show you options.
How to serve Hatch Chile, Grape and Grilled Onion Salsa
Eat this with roasted meats, with tortilla chips, as a relish to pep up a quiche or casserole – anywhere you need something with interest to perk up your plate.
As a chunky salsa for a chip or cracker.
On your morning eggs.
Atop a grilled chicken thigh.
Or chop your cooked chicken, mix it with the salsa and make the most interesting chicken salad you’ll have.
Throw some walnuts on top of that salad for extra crunch and protein.
Create a dinner bowl of rice topped with grilled or poached fish, and spoon the salsa on top. All the flavors will thrill you.
Voila — three fresh ingredients, one memorable salsa.
Let’s make Hatch Chile, Grape and Grilled Onion Salsa!
Hatch Chile, Grape and Grilled Onion Salsa is sweet from the grapes, deeply flavored from fresh Hatch chiles and smoky from the grilled onions.This salsa goes well with any roasted meats or poultry, as a dip for tortilla chips, or as a plate pepper-upper.
Ingredients
- 3 Hatch chiles
- 2 onions (yellow or white)
- 1 tablespoon (or less) olive oil
- 1- 1 1/2 cups red grapes
- Sea salt
- Extras
- Cilantro, chopped
- Kumquats, seeded and finely minced
- Red or yellow or orange bell pepper, finely diced
Directions
- Roast the Hatch chiles, allow them to steam and peel the skin off. (Read tips above on How to roast Hatch chiles if you are not certain how to do this.) Remove stem and seeds and dice. Add to a medium-size mixing bowl.
- Peel the onions and slice them into thick rounds. Place them on a panini grill or counter-top grill (like a George Foreman), dribble with a tiny bit of olive oil and grill until they are nicely marked and tender. This will take 5 or more minutes. (See tips above for how to grill onions on the George Foreman grill if you are not certain how to do this.) When they are cool enough to handle, dice them finely and add to the bowl.
- Wash and dry grapes. Remove stems and cut each grape into 4ths, 8ths or 12ths, depending on the size of the grape and your patience level. Add to the bowl and stir gently to combine all three ingredients. Sprinkle very lightly with a pinch of sea salt and stir to combine.
- It's GREAT as-is at this point and you can stop and use it. But if you have time and want to amp it up further, add the optional chopped cilantro, finely minced kumquats (or orange zest), and finely diced colored bell peppers. Add a bit of one, two, or all three, to your liking. Make it colorful; do not stress about amounts!
- Makes about 2-ish cups.
Notes
Recipe source: Original recipe by Dorothy Reinhold | Shockingly Delicious. Originally published Aug. 11, 2013 and republished Aug. 10, 2021.
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This recipe was originally published Aug. 11, 2013 and has been refreshed and republished today.
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Amazing idea! I’ve got grapes growing and now I just have to get my hands on some of those fab chilies.
Wow I remember reading the title of this recipe and wondering if it could work. Not only does it look fantastic but hubby was walking by when I was looking at it and said, “We are having this weekend, right?” 🙂
Laura,
Ha! Pictures ARE worth 1,000 words!
As I read your recipe, my tastebuds starts to dance and imagine the compliments of this salsa. This must taste fantastic and full of flavor. Yum!!!
Linda,
You’re right! And dancing taste buds are ALWAYS a good thing!
Sounds really good. Are Hatch chiles another name for Anaheim chiles? I wish we had more varieties of peppers in our market!
Amy,
Hatch are from New Mexico and grown only in a certain valley there. They have a short season (Aug-Sept), and then are gone until next year. They come in 3 different heat levels, unlike Anaheims. Anaheims are a cousin to Hatch, and similar. But if you see Hatch, get some! If you cannot find Hatch or they aren’t in season, get Anaheim!
The onions and grapes sound like such a nice compliment to the hatch chilies and looks like it would really tone down any heat too.
I love simple recipes like this that are full of flavor! I would never think to pair grapes with the chiles, but now I’m dying to try it!!
Wonderful combination of ingredients! I wouldn’t have thought to put the grapes, chilies, and onions together.
Love it! I always forget about grilling veg
I’ve not tried hatch chiles yet … but I love sweet and spicy, and anything with grilled onions!
The grapes make this recipe so interesting! I love it!
This is so unique and wonderful!!! Love how these flavors come together!
You make such interesting combinations Dorothy! I wonder how roasted grapes would be with the chiles. Great flavors.
Thanks, Paula, and I think roasted grapes would be awesome! (although harder and messier to cut)
I’ve been seeing more and more grape salsas lately – love them! I bet the char on those onions gives it great flavor, too.
You said Hatch chile. That means I’ll eat it!
Yum!! Here in Texas we have also been enjoying the hatch chile season! We like to freeze some whole and make salsa to can to enjoy all year long. This sounds like a great flavor combination!
I have heard of hatch chile before but I have no clue what they taste like. Anyhow your salsa looks appetizing and I bet I would enjoy it. =)
Helene,
They are a wonderfully flavorful green chile, and they come in mild, medium, and hot! Like the green chiles you can find in a can, only better!
What a delicious way to add a little spice to your meal! Looks wonderful, Dorothy!
Wow. What an interesting combo. The grapes have me so intrigued!
Ohhh, what a great combination! Sounds delish!
What an interesting combination! This a great side dish for just about any protein.
Krayl,
Exactly right! It goes with grilled chicken, or salmon, or flank steak, quiche, scrambled eggs…whatever you have!