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    Home » Appetizers & Hors d'Oeuvres » Hatch Green Chile Salsa with Pineapple

    Hatch Green Chile Salsa with Pineapple

    Aug 20, 2016 · by Valentina · 14 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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.Hatch Green Chile Pineapple Salsa Recipe in a light green, teracotta rimmed, round bowl on a purple cloth.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.

    hatch chiles on burners of stove being roasted

    Ingredients for this Green Chile Salsa


    • roasted Hatch Chiles
    • Hatch Chile powder
    • pineapple
    • red onion
    • cilantro
    • basil
    • extra virgin olive oil
    • salt and black pepper

    peeled pineapple standing with peels and stem next to it

    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.

    Close up of Roasted Double Hatch Chile Pineapple Salsa in a light green ceramic bowl with fresh basil leaf on top.

    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.

    Serving Suggestions


    • As an appetizer served with tortilla chips.
    • On burgers.
    • In sandwiches and wraps.
    • With grilled chicken or fish.
    • Mixed into salads.

    Green Chile Salsa with Pineapple in green ceramic dish with cilantro sprig and purple basil flower.

    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.

    Hatch Chile Pineapple Salsa Turkey BurgerRoasted Hatch Pineapple Salsa Turkey Burger on a white and turquoise plate.

    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
    Light green ceramic bowl filled with pineapple green chile salsa with whole green hatch chiles around it.

    Green Chile Salsa with Pineapple Recipe

    Valentina K. Wein
    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.
    *Makes about 4 cups
    4.50 from 2 votes
    Print
    Prep Time 35 mins
    Cook Time 20 mins
    Roasting Chiles 20 mins
    Total Time 55 mins
    Course Appetizer
    Cuisine American, Mexican
    Servings 16
    Calories 22 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Notes

    * You can use any strength of Hatch Chiles you like -- mild, medium or hot.
    * To save time, you can use pineapple canned in its own juice.
    Calorie count is only an estimate.
    Keywords party food, tropical fruits
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    More Appetizers & Hors d'Oeuvres

    • Citrus Carpaccio with Jalapeño
    • Halloumi Fries with Greek Yogurt Dip
    • Brie and Apple Grilled Cheese Melt
    • Red Lentil Hummus

    Reader Interactions

    Comments

    1. David

      August 23, 2016 at 6:19 am

      It has been great seeing Hatch chiles at our farmers market for the past several weeks... As soon as I saw the first ones, I knew we would be hearing from you with some great new recipes!

      Reply
      • valentina

        August 23, 2016 at 10:44 am

        Awww thanks, David. I've gotten sort of a late start this year. One more recipe coming in a couple of days and then a big roundup. This year I'm hoping to roast and freeze -- though I love them best right off the fire. 🙂 xo

        Reply
    2. Marsha | Marsha's Baking Addiction

      August 23, 2016 at 12:24 pm

      This salsa looks absolutely delicious and so flavourful!

      Reply
      • valentina

        August 23, 2016 at 1:24 pm

        Thanks, Marsha! 🙂

        Reply
    3. Lisa

      August 23, 2016 at 1:43 pm

      This sounds amazing! And like you, I'd be happy with a bowl of this salsa and a spoon! ?

      Reply
      • valentina

        August 23, 2016 at 7:41 pm

        Right!?!? 🙂

        Reply
    4. Dahn @savor the Best

      August 23, 2016 at 2:09 pm

      This looks really yummy, I love hatch chilies. Great combination of flavors, this is definitely a must try.

      Reply
      • valentina

        August 23, 2016 at 7:41 pm

        Thanks so much. Hope you love it!

        Reply
    5. Molly Kumar

      August 23, 2016 at 2:34 pm

      OMG, this sounds Awesome!! I can absolutely see myself devouring this with tons of chips.

      Reply
      • valentina

        August 23, 2016 at 7:42 pm

        Thank you! Yes, so yummy with lightly salted, slightly warm chips. Not to be too specific. 😉

        Reply
    6. Holly

      August 23, 2016 at 5:01 pm

      This salsa sounds like everything I've always wanted!! Sweet, savory, spicy, earthy... amazing! I'm curious did you use the hot, medium or mild version for your salsa? I'm looking forward to your hatch chile turkey burger recipe - yum!

      Reply
      • valentina

        August 23, 2016 at 7:43 pm

        Hi Holly! Thank you! I used mostly mild and a couple medium b/c I knew my kids would be having some. A little heat goes a long way for them. My preference would be all medium. Excited to share the burger. 🙂

        Reply
    7. Kerstin

      August 09, 2017 at 10:07 am

      Love your recipes! I'll be buying a big batch of roasted Hatch chilies this year for the first time. Do you know how long the roasted chilies keep in the fridge? I know I can freeze them, but wondering how long they keep refrigerated.
      Thank you!

      Reply
      • valentina

        August 09, 2017 at 8:43 pm

        I think about 4 days in the refrigerator. (You might be able to leave them longer, but the flavor will be better the sooner you eat them.) ENJOY!

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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