3-Ingredient 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 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!

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Tagged as: grapes, Hatch chiles, onions, salsa