Sweet summer pineapple, blended with smoky Hatch Chile powder and roasted fresh Hatch Chiles, this Roasted Hatch Chile Pineapple Salsa is fantastic with burgers, over fish, on a chip or with a spoon!I write about Hatch Chiles every year when their long awaited season arrives, and it’s one of the most beautiful times of the year!
My friends at Melissa’s Produce got the season started for me with a lovely bundle of these special chiles on my doorstep. (Thank you, Melissa’s!)
This Hatch Chile season I’m starting you out with one of my favorite new salsa recipes.
Roasted Hatch Chile Pineapple Salsa Recipe
This salsa is so delicious that I ate half of it with a spoon (no joke)! The other half went into this incredible Hatch Chile Pineapple Salsa Turkey Burger.The season goes through September, and here’s a list of places all across the country where you can buy your chiles AND have them roasted for you!
What’s in this Roasted Hatch Chile Pineapple Salsa Recipe?
Get ready for your mouth to water . . . .
- roasted Hatch chiles
- Hatch chile powder
- red onion
- olive oil
Why are Hatch Chiles so special you ask?
Simple . . . Hatch Chiles are a prized New Mexican chile that are grown in the Mesilla Valley, just north of Las Cruces, 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.
Hatch chiles are 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 — if they’re not, ask the produce department if they know, and if they don’t, ask them to cut into one for you. They can be very, very hot — or not at all.Enjoy every last scrumptious bite of this Roasted Hatch Chile Pineapple Salsa!
It’s also delicious over fish and chicken and fantastic in wraps.
Roasted Double Hatch Chile Pineapple Salsa Recipe
- 1½ pounds mild Hatch Chiles (click here for How to Roast & Peel Peppers), roasted, peeled, seeds removed, finely chopped
- 1¼ cup fresh pineapple (click here for How to Cut a Pineapple), finely chopped
- ½ cup red onion, finely diced
- 2 tablespoons fresh cilantro, washed and dried, finely chopped
- 1 tablespoon fresh basil, washed and dried, finely chopped
- 2 teaspoons olive oil
- 1 teaspoon mild Hatch Chile powder
- salt and freshly ground black pepper and granulated sugar 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, pepper and sugar. (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.