Hatch Pepper Salsa (or Hatch Pico de Gallo) is a chunky, fresh taste of summer with tomatoes, onion, Hatch chiles, cilantro and lime, ready for tacos, grilled fish or tortilla chips!
Once Hatch chile peppers begin to hit the market in August, it’s time to add them to everything.
–your scrambled eggs in the morning
–your sandwich at lunchtime
–into any salsa you make for atop your grilled chicken, steak or fish
–put it on tacos, nachos or quesadillas, or anything that needs a little somethin’-something’ to jazz it up
–or to simply as a dip for tortilla chips
They add a rich chile flavor, and if you get the mild ones like I do, not too much heat. Hatch are one of the few chiles that come in different heat levels, so you can choose from mild, medium, hot and extra hot, depending on your stamina. I go with mild , figuring I can always amp up the heat level in a dish, but it’s harder to tamp it down.
Is this salsa or pico de gallo? (Same thing…both!)
This is a chunky, uncooked salsa (salsa means “sauce” in Spanish). There are a number of names for the chunky version of salsa, including
–salsa fresco
–pico de gallo
–salsa cruda
In Spanish, pico de gallo means “beak of rooster.” It could have been called this because it was originally eaten by hand, by pinching it up between your thumb and finger. This makes the shape of a rooster’s beak.
It’s drier and less liquid than other salsas that you blend into a sauce, but it has the same great mix of flavors.
How to make Hatch Pepper Salsa
The most important part of this is the Hatch chile peppers! You’ll need 3-4 for this recipe, depending on size. If you have a humongous one, it might equal 2 smaller ones. Use your judgment.
You’ll need to roast them (the chiles above are roasted and cooling on a plate), remove the skin, stem and seeds, and chop them. If you don’t know how to roast them, see these…
—how to grill (roast) Hatch chiles on the outdoor grill [1]
—how to roast Hatch chiles on the stovetop [2]
If you want to take the easy way out like I did, you can buy already roasted Hatch chiles at stores like Gelson’s markets in Southern California. You can buy them by the case, or in this instance of the Hatch sold in a clamshell container, by the pound.
There are 2 other special ingredients that make this Hatch Salsa sing.
—Green Hatch Pepper Powder, which is simply dried green Hatch chiles pulverized into a powder. (If you cannot find this, feel free to substitute regular chile powder.)
—Hatch Pepper Seasoning, whose main ingredients are salt, Hatch, garlic, coriander and cumin powders, and dried vegetable flakes. It’s really good and versatile! I use it on my scrambled eggs, on roasted potatoes, and on grilled chicken or fish. If you can’t find it, feel free to substitute a big pinch of salt + a big pinch each of Hatch, ground cumin, ground coriander and garlic powders. By pinch, I really do mean use your thumb and finger to pinch it up and add it to the mixing bowl. All will be well; trust me.
Mix all the ingredients in a bowl, squeeze some lime juice over it, and refrigerate it for a bit so the flavors mingle. I like to serve it at room temperature, but you could serve it cold if you like.
I’m putting it on everything these days. Want to make it with me while Hatch chiles are in season? The season runs from August until mid-September, or whenever they run out in any given year. Mother Nature is in charge.
Hatch Pepper Salsa (or Hatch Pico de Gallo) is a chunky, fresh taste of summer with tomatoes, onion, Hatch chiles, cilantro and lime, ready for tacos, grilled fish or tortilla chips!
Ingredients
- 6 Roma tomatoes, diced
- 1/2 an onion, diced (about 1/2 cup)
- 1/2 teaspoon Hatch Pepper Seasoning (or use a big pinch of salt + a big pinch each of ground cumin, ground coriander and garlic powder)
- 1/2 teaspoon Green Hatch Pepper Powder, mild or hot (or regular chile powder)
- 4 Hatch chile peppers, roasted & peeled, stems and seeds removed and finely chopped
- 1/4 bunch fresh cilantro, chopped
- 8 Key limes, halved for juicing
Directions
- In a large bowl, combine tomatoes, onion, pepper seasoning and pepper powder, chopped Hatch peppers and cilantro. Squeeze lime juice over the mixture and mix well. Taste and add a pinch more salt if needed.
- Serves 4-6.
Notes
Recipe source: From the cookbook "Melissa's Hatch Pepper Cookbook," by Sharon Hernandez, Chef Ida Rodriguez & Chef Tom Fraker (published by Melisssa's/World Variety Produce; 2021)
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The cookbook
This recipe comes from a new cookbook, “Melissa’s Hatch Pepper Cookbook [5],” by Sharon Hernandez, Chef Ida Rodriguez & Chef Tom Fraker (published by Melisssa’s/World Variety Produce; 2021). The Melissa’s cooking staff (and company co-owner Hernandez) have gathered more than 100 recipes that use fresh or dried Hatch chiles, and various other Hatch products like chile powder and seasoning, jarred salsa, Hatch popcorn and polenta, etc. It’s a fun book to cook your way through, or to give as a gift to a chile head. The book is divided into categories of Appetizers, Salads, Sides, Drinks, Condiments, etc., demonstrating the versatility of this unique pepper variety. There are Hatch dishes for every meal and snack of the day. Beginners and more seasoned cooks (ha, get it?) will be at home among these pages.
Hatch are only available fresh from the fields for six weeks of the year (August through mid-September), but the cookbook shows how to extend that season by freezing a cache to enjoy long after the season ends. You’ll see that Hatch pairs well with so many other ingredients — apples, artichokes and avocados, corn, crab and cherries, chicken, cauliflower and chickpeas.
Looking for more Hatch Chile Pepper recipes?
50 Best Recipes for Hatch Chiles You Need Right Now [6]
3-Ingredient Hatch Chile, Grape and Grilled Onion Salsa [7]
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