3-Ingredient Hatch Chile, Grape and Grilled Onion Salsa

by Dorothy Reinhold on August 10, 2021


Print This Post Print This Post Hatch Chile, Grape and Grilled Onion Salsa in a white bowl on a white marble counter with a serving spoon in the background on Shockingly Delicious

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.

Chopped Hatch Chile, Grape and Grilled Onion Salsa piled in a white bowl on ShockinglyDelicious.comHatch 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….

Cilantro, kumquat and red bell pepper on a white plate on ShockinglyDelicious.com…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.

A hand holds a cracker with salsa while more salsa and crackers are in the backgroundAs a chunky salsa for a chip or cracker.

Hatch Chile Grape Salsa atop eggs on a white plate on ShockinglyDelicious.comOn your morning eggs.

Hatch Chile Grape Salsa atop a grilled chicken thigh on a white plate with silverware in the background on ShockinglyDelicious.comAtop a grilled chicken thigh.

Chicken Salad with Hatch Chile Grape Salsa in a white bowl with silverware in the background on ShockinglyDelicious.comOr chop your cooked chicken, mix it with the salsa and make the most interesting chicken salad you’ll have.

Chicken salad with salsa and walnuts on top in a white bowl on ShockinglyDelicious.comThrow some walnuts on top of that salad for extra crunch and protein.

Hatch Chile Grape Salsa atop fish and rice in a light blue bowlCreate 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

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: About 2 cups, served 6-8

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

  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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.

https://www.shockinglydelicious.com/hatch-chile-grape-and-grilled-onion-salsa-for-a-spicy-sundaysupper/

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Glass bowl of salsa on a white plate with crackers alongside and a hand holding a cracker with salsa on top with words superimposed on top

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This recipe was originally published Aug. 11, 2013 and has been refreshed and republished today.

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