Hatch Chile Salsa with Fresh Peaches

Hatch Chile Salsa with Peaches is sweet, spicy, delicious and refreshing -- all at once! It's an ideal, 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, Hatch Chile Salsa with Peaches will be one of your go-to summer salsa recipes.

The Ingredients

• Hatch Chiles - Mild, medium or hot. (See Recipe Tips below.)
• fresh peaches - Ripe peaches should have a little bit of give when gently squeezed. A firm peach is not ready.
• red onion - Red onions add a touch more sweetness than other onions, which is delicious in most salsa recipes.
• cilantro - Cilantro almost always enhances a fresh salsa. (See Recipe Tips below)
• 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.

Recipe Tips and Substitutions

• Unlike most peppers, Hatch Chiles are (almost always) marked “mild, medium or hot” in stores. Choose the amount of heat you want in your Hatch Chile Salsa. I usually choose medium for this recipe.
• I use white peaches in my Hatch Chile salsa, though you can use any peach variety you like.
• To mix things up, try it with nectarines or plums.
• 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.

How to Make it

- 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 or fish
• 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!

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.)

I hope you love this Hatch Chile Salsa with Fresh Peaches as much as my family and I do!

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
• Mahi Mahi Stuffed Hatch Chilies
• Hatch Chile Chocolate Chip Cookies
• Poached Egg Double Hatch Hash Browns

And you can find even more recipes using Hatch Chiles here.

Melissa's Produce has even created a Hatch Chile Cookbook dedicated to this one beautiful chile, celebrating its glorious season with over 150 recipes.

This is not a sponsored post.  Melissa's Produce sends me Hatch Chiles for recipe testing. As always, all opinions are my own.

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