Green Chile Salsa with Pineapple is made with prized Hatch Chiles. It’s sweet and smoky with a touch of heat. We love it on burgers, over fish or chicken, or served with chips for an amazing summer appetizer.I write about Hatch Chiles every year when their long awaited season arrives.
I love salsas made with fire roasted Hatch Chiles. With its tropical and smoky flavors, this Green Chile Salsa with Pineapple is one of the best.
Ingredients for this Green Chile Salsa
- roasted Hatch Chiles
- Hatch Chile powder
- red onion
- extra virgin olive oil
- salt and black pepper
How to Make it
(More detailed instructions are in the recipe card below.)
– Combine roasted Hatch Chiles, pineapple, onion, cilantro, basil, oil and Hatch Chile powder. Season to taste with salt and pepper.
Recipe Tips and Substitutions
- This green chile salsa can be made with Hatch Chiles or Anaheim Chiles.
- Fresh pineapple is best but to save time, substitute it with canned pineapple chunks in juice (not syrup), drained and cut into smaller pieces, or frozen chunks, thawed, drained and cut into smaller pieces.
- Here’s a photographic tutorial on fire roasting peppers.
- The combination of fresh basil and cilantro is delicious, but if you’re not a fan of one or the other, skip it.
- If you don’t have it, you can substitute regular chili powder for the Hatch Chile powder.
- The salsa can be served right away, and will also keep well for a couple of days in a tightly sealed container in the refrigerator.
- This Green Chile Salsa is best served chilled or slightly chilled.
- As an appetizer served with tortilla chips.
- On burgers.
- In sandwiches and wraps.
- With grilled chicken or fish.
- Mixed into salads.
Why are Hatch Chiles so special?
- Hatch Chiles are a prized New Mexican chile that are grown in the Mesilla Valley, where the sunlight is intense and and the nights are cool. This climate combination results in a chile that has a wonderful earthy flavor, with a subtle sweetness and kick to it.
- They’re one of the few chiles where hot, medium and mild can be determined, even though they all look the same. They should be labeled as such in stores.
- Their season is only about six weeks long — August through mid-September.
Enjoy every last scrumptious bite of this Hatch Green Chile Salsa with Pineapple.
Fresh salsa and chips are the quintessential appetizer to serve for casual summer entertaining. Here are a few more favorites . . .
More summer salsa recipes:
- Roasted Tomato Poblano Salsa
- Plum Salsa with Grapes
- Strawberry Avocado Salsa
- Watermelon Cucumber Salsa
- Peach Salsa with Hatch Chiles
- Avocado Mango Salsa with Chipotles
Green Chile Salsa with Pineapple Recipe
- 1½ pounds mild Hatch Chiles (click here for How to Roast & Peel Peppers)* roasted, peeled, seeded, finely chopped
- 1¼ cups finely chopped fresh pineapple (click here for How to Cut a Pineapple)*
- ½ cup finely chopped red onion
- 2 tablespoons finely chopped fresh cilantro, washed, dried
- 1 tablespoon finely chopped fresh basil washed, dried
- 2 teaspoons extra virgin olive oil
- 1 teaspoon mild Hatch Chile powder
- salt and freshly ground black pepper to taste
- Combine the roasted Hatch Chiles, pineapple, onion, cilantro, basil, oil and Hatch Chile powder in a medium-sized mixing bowl. Mix to blend, and then season to taste with salt and pepper. (Here's How to Season to Taste.)
- You can serve this right away, or for best results, let it sit for at least an hour, so the flavors blend together.
* To save time, you can use pineapple canned in its own juice. Calorie count is only an estimate.
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