Thanks again Melissa’s Produce for sponsoring this recipe with your fantastic fresh Hatch Chiles.
Fire Grilled Hatch Chile Tomatillo Salsa takes 10 minutes on a grill to create homemade salsa with just the right kick of medium heat. When Hatch Chiles and tomatillos are grilled, their distinct flavors pop from the fire-grilled char!
This post is sponsored by Melissa’s Produce.
All opinions are my own.
August and early September are officially Hatch Chile season, and my good friends at Melissa’s Produce were kind enough to give me a farm box with Hatch Chiles, tomatillos, and other ingredients to create this recipe.
First, How To Cook With Tomatillos?
Tomatillos are so beautiful, to prepare them just peel the husk, pull the stem, wash in cool water, and dry, that is it! Now you are ready to cook with them. Think of tomatillos as tomatoes, and you can easily substitute tomatillos for tomatoes in your recipes.
How To Make Fire Grilled Hatch Chile Tomatillo Homemade Salsa:
STEP 1: Clean and rinse all the vegetables in cool water. For the tomatillos, just peel off the thin papery husk. Wash in cool water, and dry.
STEP 2: Set the hatch chiles, tomatoes, tomatillos, onion, and garlic either directly on the grill grate or a stainless grill tray over a hot grill. Keep turning all the vegetables to get grill marks on all sides. Allow the vegetables to blacken in spots before turning, and remove off heat to a platter once they begin to soften.
STEP 3: Once cool, peel the garlic and chop the onion into large chunks.
HOW TO ROAST HATCH CHILES AT HOME ON THE GRILL:
- In a large bowl, rinse your Hatch chiles in cool water.
- Heat your grill on medium high, place your stainless grill tray over the burner. It isn’t necessary, you can grill the chiles right on the grill grate but helps to roast them more evenly.
- Space the Hatch chiles in a single layer, and turn using long tongs until black char blisters form on each side of the chiles.
- Transfer roasted chiles to a platter to cool. Some people place in a bag or other container that you can close – you want them to sweat. Mine peel just fine without this step.
- Allow the chiles to cool, then cut the stem end off first. Next, on a cutting board pull all the tough outer skin of the chiles off. Use a small waste bowl to discard the seeds, stems, and skin.
STEP 5: Cut Hatch chiles, tomatoes, and tomatillos into big pieces.
STEP 6: Add all the ingredients with sea salt in a Cuisinart or chop finely on a cutting board, or grind in a molcajete. Pulse until chunky.
What Are Hatch Chiles?
Named after the original growing area in Hatch, New Mexico, authentic Hatch Chiles are truly a Southwestern specialty. No other chile is prized more than this variety which grows in the Hatch Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande’s southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy chile plants for most of the summer. The intense sunlight and cool nights in this valley result in a uniquely flavored chile that’s unrivaled by any other.
Hatch Chiles have a meaty flesh and mild-medium heat making them ideal for use in Chile Con Queso, Chile Rellenos, and Chile Verde. But it doesn’t just stop there. You can also try roasting and using them in salads, soups, stews, dips, and sandwiches.
Melissa’s Hatch Chiles are hand-selected for excellent quality. Choose bright green, glossy peppers that are firm with medium to thick flesh. Avoid soft spots. Refrigerate, unwashed in a plastic bag for up to 5 days.
WHAT MAKES HATCH CHILES SO SPECIAL?
- Hatch Chiles (also known as New Mexico Chiles), are in season late summer (August) into the early fall of September. Since they are only available for a short time, they are super popular for many dishes in the Southwest and that is what all the hoopla is about!
- Hatch Chiles inspire a cultish frenzy among chile heads and it’s not hard to see why. Boasting intense sunlight by day and a still coolness during the night, the Mesilla Valley region they’re grown in gives this chile variety and unique flavor unlike any other.
- Hatch Chiles are peppery with a bright citrus finish with variations in spiciness from mild to medium hot.
- Hatch Chiles are grown in the valley, which stretches along the Rio Grande’s southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy chile plants for most of the summer.
- Chefs say that the intense sunlight and cool nights in this valley result in a uniquely flavored chile that’s unrivaled by any other.
Melissa’s Produce has a Hatch Chile Cookbook:
This post is sponsored by Melissa’s Produce.
All opinions are my own.
MORE OF HATCH CHILE RECIPES YOU WILL LOVE…
- 25+ Amazing Hatch Chile Recipes by Delicious Table
- Hatch Chile-Glazed Chicken by A Communal Table
- Blue Cheese Stuffed Hatch Chile Burgers by Melissa’s Produce
- Roasted Hatch Chile Hummus by Three Olives Branch
- Fried Cheese with Hatch Chile Dipping Sauce by Melissa’s Produce
- 50 Best Hatch Chile Recipes On The Internet by Restless Chipotle
- Roasted Hatch Chile Spicy Bloody Mary Mix by Delicious Table
- Grilled Rib Eye With Hatch Chile Avocado Salsa by Cooking Chat
- Hatch Chile Grilled Cheese Sandwich by Melissa’s Produce
- Hatch Chile and Corn Fritters by A Communal Table
- New Mexico Hatch Green Chile Sauce by Culinary Ginger
- Hatch Chile Grilled Quesadilla by Melissa’s Produce
- Hatch Chile Deviled Eggs by Melissa’s Produce
Now wasn’t that easy? Homemade salsa has a fresh taste you will never get out of a jar or from any store. Fire-grilled flavor and medium heat in this Hatch Chile salsa will have people loving each and every bite.
Grab a bowl, and a bag of tortilla chips…and make this Fire Grilled Hatch Chile Tomatillo Salsa recipe. Expect lots of compliments, crunching, and munching, as people dip chips into your fresh homemade salsa!
All the Best,
Lisa
XO
- 1/2 onion peeled root end intact
- 3 large Melissa’s Hatch Chiles or Anaheim chiles
- 2 Roma tomatoes
- 2 cloves garlic unpeeled
- 5 medium tomatillos husked, washed and dried
- 2 teaspoons sea salt
-
Clean and rinse all the vegetables in cool water. For the tomatillos, just peel off the thin papery husk and stem. Wash in cool water, and dry.
-
Set the hatch chiles, tomatoes, tomatillos, onion, and garlic either directly on the grill grate or a stainless grill tray over a hot grill. Keep turning all the vegetables to get grill marks on all sides. Allow the vegetables to blacken in spots before turning, and remove off heat to a platter once they begin to soften.
-
Once cool, peel the garlic and chop the onion into large chunks.
-
Remove skins, stems, and seeds from hatch chiles, don’t rinse.
-
Cut Hatch chiles, tomatoes, and tomatillos into big pieces.
-
Add all the ingredients with salt in a Cuisinart or chop finely on a cutting board, or grind in a molcajete. Pulse until chunky.
-
Serve with tortilla chips, on tacos, carnitas, or with grilled chicken.
MORE OF HATCH CHILE RECIPES YOU WILL LOVE…
- 25+ Amazing Hatch Chile Recipes by Delicious Table
- Roasted Hatch Chile Spicy Bloody Mary Mix by Delicious Table
Hatch Chiles have a meaty flesh and mild-medium heat making them ideal for use in Chile Con Queso, Chile Rellenos, and Chile Verde. But it doesn't just stop there. You can also try roasting and using them in salads, soups, stews, dips, and sandwiches. Melissa’s Hatch Chiles are hand-selected for excellent quality. Choose bright green, glossy peppers that are firm with medium to thick flesh. Avoid soft spots. Refrigerate, unwashed in a plastic bag for up to 5 days.
HOW TO ROAST HATCH CHILES AT HOME ON THE GRILL:
- In a large bowl, rinse your Hatch chiles in cool water.
- Heat your grill on medium high, place your stainless grill tray over the burner. It isn’t necessary, you can grill the chiles right on the grill grate but helps to roast them more evenly.
- Space the Hatch chiles in a single layer, and turn using long tongs until black char blisters form on each side of the chiles.
- Transfer roasted chiles to a platter to cool. Some people place in a bag or other container that you can close – you want them to sweat. Mine peel just fine without this step.
- Allow the chiles to cool, then cut the stem end off first. Next, on a cutting board pull all the tough outer skin of the chiles off. Use a small waste bowl to discard the seeds, stems, and skin.
Hatch chiles are the best and this is my favorite salsa. I have made it with both the Hatch and the Anaheims seaparately – I do like my salsa and chips! If you really want to do it up, this goes nicely with the CoronaRitas on this site. Delish!