Peach Salsa with Hatch Chiles

Peach salsa with Hatch chiles is sweet, spicy and refreshing all at once! Ripe peaches balance the heat of roasted Hatch chiles perfectly, and this peach salsa comes together easily. It's a beautiful summer appetizer - just add chips and you're all set.

Winter, spring, summer, hatch chiles, and fall.

Some consider Hatch Chile season as important as any other season. Within a six week period, it fits snugly between summer and fall - about mid-August through September.

Super easy to make and incredibly delicious, Peach Salsa with Hatch Chiles will be one of your go-to summer salsa recipes.

Ingredient Notes

• Hatch Chiles - Unlike most peppers, Hatch Chiles are (almost always) marked “mild, medium or hot” in stores, so you can choose the amount of heat you want in your peach salsa. I usually choose medium for this recipe. Substitutions: Poblano or Anaheim chiles are both good substitutions. If you want it on the spicy side, you can substitute with jalapeño peppers.
• fresh peaches - Ripe peaches should have a little bit of give when gently squeezed. A firm peach is not ready. I use white peaches in this peach salsa recipe, but you can use any variety you like.
• red onion - Red onions add a lovely crunch and a touch more sweetness than other onions, which is delicious in most salsa recipes.
• cilantro - Cilantro almost always enhances a fresh salsa. Don't like cilantro? I happen to love it, but you're not alone if you hate it. It's definitely a love-hate thing. Basil is my first choice as a substitute.
• lime juice - Limes that are slightly soft are especially juicy.
• salt, sugar - I only use a pinch or so of sugar if the peaches aren't as sweet as I'd like.

How to Make Peach Salsa with Hatch Chiles

- Place peppers on top of a high flame and let them char for a few minutes. Use metal kitchen tongs to turn the pepper as each side chars.

- Use the tongs to remove the peppers from the burner and place them in a bowl and cover it tightly with plastic wrap. Let them steam for a few minutes, then remove plastic and let them cool.

- Use your hands to peel the blackened skin off. Remove the stem, membranes and seeds, and finely chop the peppers.

- Combine the chiles, onion, peaches, cilantro and lime juice in a large bowl. Mix and season to taste with salt and (if necessary) sugar.

Serving Suggestions

• over grilled chicken, fish or pork
• in super fun tacos
• on burritos
• on top of tostadas
• added to Mexican chopped salads
• folded into wraps
• and my favorite, with warm, salted tortilla chips!
• it's delicious served over slices of avocados

Variations

Other fruits. You can swap out the peaches with tomatoes or other stone fruits like plums, apricots or nectarines. Fresh fruit salsas are always a hit!

Can you make it ahead?

• You can prep about half of this recipe up to one day ahead. That includes roasting and chopping the peppers and chopping the onions. Keep both wrapped tightly in the refrigerator until you're ready to mix the salsa.
• And up to a few hours ahead, chop the peaches and cilantro, and combine all of the ingredients. (Keep it refrigerated until you're ready to serve.)

Where to Get Hatch Chiles

You should see them all over during their season. Whole Foods, Gelson's, Bristol Farms, Vallarta's, Northgate, Kroger Family of Stores, Safeway, Albertsons, etc. You can also purchase them from Melissa's Produce (Use my code: COTW46 for a 10% discount!)

More Hatch Chile Recipes

• Hatch Chile Butter
• Hatch Chile Zucchini Bread
• Roasted Hatch Chile Bacon and Eggs
• Roasted Hatch Chile Seared Scallops
• Gluten-Free Hatch Chile Cornbread
• Hatch Chile Chocolate Chip Cookies
• Poached Egg Double Hatch Hash Browns

I hope you love this fresh peach salsa recipe as much as my family and I do!

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