Roasted Hatch Chile-White Peach Salsa Recipe and an Awesome Hatch Chile Package Giveaway! {Giveaway Closed}

Roasted Hatch Chile-White Peach Salsa RecipeWinter, spring, summer, hatch, and fall.

Some consider Hatch Chile season as important as any other season — and they fit it in so snugly between summer and fall.Roasted Hatch Chile-White Peach SalsaThis very special season only lasts about six weeks, during August and September.  So don’t waste a moment before you get them.  (Of course, you might just win some in my giveaway below.)  And this year there are more Hatch Chile Roasting dates than ever, where you can get a huge box of the chiles and have them roasted for you on the spot.

Click on the map for all of the dates and locations.

2014 Hatch Chile RoastsMelissa’s Produce has even created a Hatch Chile Cookbook dedicated to this one beautiful chile, celebrating its glorious season with over 150 recipes.  And guess what?  I’m giving away a copy of this awesome hardcover cookbook with a big bag of fresh Hatch Chiles and delicious dried Hatch Chile powder!  To two people!  (Quick and easy entry instructions are below the recipe.)

Roasted Hatch Chile-White Peach Salsa I would love for you to win, make this insanely tasty salsa, make more recipes from the book, and spice up all of your meals with the Hatch Chile powder.

Roasted Hatch Chile-White Peach SalsaYou can find more of my Best Hatch Chile Recipes here, and my friend Dorothy at Shockingly Delicious has a fantastic collection here.

This is not a sponsored post.  Melissa’s Produce sent me Hatch Chiles for recipe testing and is providing the book, chiles and chile powder for the two winners of the giveaway.  As always, all opinions are my own.

Roasted Hatch Chile-White Peach Salsa Recipe
 
Prep time
Total time
 
Please note that the prep time does not include roasting the peppers, which will add about 20 minutes. Here's How to Roast and Peel a Pepper: A Photographic Guide.
Serves: Makes about 3 cups
Ingredients
  • 1 cup roasted hatch chiles, seeds and stems removed and cut into a small dice
  • 1 cup finely diced red onion
  • 2 cups finely diced fresh white peaches, washed and dried
  • ¼ cup finely chopped cilantro, washed and dried
  • 2 tablespoons fresh lime juice
  • sea salt and sugar to taste (Here's How to Season to Taste.)
Instructions
  1. Combine the chiles, onion, peaches, cilantro and lime juice in a medium-sized mixing bowl. Stir gently to evenly distribute all of the ingredients.
  2. Season to taste with salt and (if necessary), sugar. (Here's How to Season to Taste).
  3. Enjoy!
Notes
I love this with the white peaches, but any peach variety would be lovely.

This giveaway is now closed. Congratulations to Manda and Melissa!
a Rafflecopter giveaway

Share on YummlyPin on PinterestShare on StumbleUponShare on FacebookTweet about this on TwitterShare on Google+Share on LinkedInShare on TumblrEmail this to someonePrint this page

Subscribe to Cooking On The Weekends so you don’t miss any new, mouth-watering recipes!

Comments

  1. Blanca says

    My favorite way to cook hatch chiles is plain and simple. Cook onions, tomato and garlic in pan throw in a bunch of hatch chiles and chunked cheese and Grab a hatch chile tortilla and GRUB!!! YUMMM!! I also like my chile casserole with hatch chiles, and chile verde and enchiladas OH!! AND Your shrimp recipe with hatch chiles it is DELICIOUS!! Lol can you tell Hatch Chiles excite me.

  2. juliag says

    Ha! Laughing again. I just bought some hatch chiles this weekend for the first time ever. We’ve had them twice this week. Made some salsa with them Monday with fish tacos. And sauted them on Tuesday with carnitas. Yummm!

  3. Karen says

    If I won, I would make hatch chile cheeseburgers with the fresh chiles, chili and tacos with the dried chile powder, and as many of the recipes in the cookbook as possible!!

  4. Frances Foster says

    One of my favorite ways to cook with peppers is to add them to jams. The sweetness and the heat complementing each other is so much fun to play with. I also love to do the sweet heat in desserts and to use peppers in unusual ways in dishes you wouldn’t expect. But the best thing to hear is when someone says they ate a whole jar of a type of jam flavor that they normally don’t like, such as peach, that you made but made it with some heat from a pepper like a bit of habanero.

  5. Ann says

    I brought back some frozen home-roasted Hatch chiles from Santa Fe last Christmas and made some of the best chicken enchiladas with them. Yum!

  6. Samantha says

    Our local Fresh Market was showcasing Hatch Chile’s last weekend, it was great as I had never heard of them before. I love making Pineapple salsa with chile’s, tomato and cilantro.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: