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    Home » Appetizers & Hors d'Oeuvres » Hatch Chile Salsa with Fresh Peaches

    Hatch Chile Salsa with Fresh Peaches

    Aug 8, 2022 · by Valentina · 12 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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.Roasted Hatch Chile Peach Salsa in a large teracotta bowl, surrounded by whole raw Hatch chiles.

    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.

    Hatch Chile Salsa with Peaches is one of the most delicious ways to celebrate. Especially because peaches happen to at the peak of their season at the same time. And it's a lovely appetizer for casual summetime entertaining.

    (This list of Hatch recipes will also help you honor the beautiful chiles.)

    White peach, halves and chopped, fresh cilantro, chopped red onion, hatch chiles and halved lime on wood cutting board.

    Ingredients for Hatch Chile Salsa with Peaches


    • 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.

    How to Make it


    pile of bright green hatch chiles on black background

    - 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. hatch chiles on burners of stove being roasted- 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.

Finely chopped roasted Hatch Chiles on wood cutting board with Chef's knife.

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

    Roasted Hatch Chile Peach Salsa in a teracotta bowl with 3 raw chiles next to it.

    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.

    Serving Suggestions


    How to serve Hatch Chile Salsa . . .

    • over grilled chicken or fish
    • in tacos
    • on burritos
    • on top of tostadas
    • mixed into salads
    • folded into wraps
    • and my favorite, with warm, salted tortilla chips!

    Roasted Hatch Chile-Peach Salsa in a round terra cotta bowl.

    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.

    Hatch Chile Salsa with Fresh peaches in a terra cotta bowl on an orange stirped cloth with fresh raw Hatch chiles.

    Hatch Chile Salsa with Peaches Recipe

    Valentina K. Wein
    Hatch Chile Salsa with Peaches is sweet, spicy, delicious and refreshing -- all at once.
    *Makes about 3 cups.
    5 from 1 vote
    Print
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Roasting peppers 10 minutes mins
    Total Time 45 minutes mins
    Course Appetizer, Condiments
    Cuisine Mexican
    Servings 12
    Calories 19 kcal

    Ingredients
     
     

    • 1 cup finely chopped roasted hatch chiles (click here for How to Roast Peppers), seeds and stems removed
    • 1 cup finely chopped red onion
    • 2 cups finely chopped fresh white peaches (or other variety), washed and dried
    • ¼ cup finely chopped cilantro, washed and dried
    • 2 tablespoons fresh lime juice
    • salt and sugar to taste

    Instructions
     

    • Prepare the peppers. Roast, peel, seed and chop the Hatch Chiles. Here's How.
    • Mix the ingredients and season. Combine the chiles, onion, peaches, cilantro and lime juice in a medium-sized mixing bowl. Stir gently to evenly distribute all of the ingredients. Season to taste with salt and (if necessary) sugar. (Here's How to Season to Taste).

    NOTES

    Calorie count is only an estimate.
     

    NUTRITION

    Calories: 19kcal
    Keywords summer party food, Hatch Chile recipes, summer salsas
    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.

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    Reader Interactions

    Comments

    1. Chef Mimi

      July 26, 2020 at 4:29 pm

      I love all of the salsas listed, but I just had to click on this link! What a wonderful combinations of flavors! Where I live, we can get bags of frozen roasted Hatch chile peppers, which really saves a lot of work. Thanks for this recipe!

      Reply
      • valentina

        July 29, 2020 at 6:24 pm

        Hi Mimi. Thank you so much. I try roast and freeze a bunch every summer -- they freeze so well! Happy you can get them that way. Enjoy! 🙂 ~Valentina

        Reply
    2. Marissa

      August 09, 2022 at 10:54 am

      We spent 5 weeks in Santa Fe earlier this year and took several cooking classes while we were there that gave me a whole new appreciation of Hatch chiles. Their flavor is unparalleled! That and the fact that I love the combination of sweet and spicy, plus PEACHES and I'm in love with this salsa, Valentina. All I need is a spoon!

      Reply
      • valentina

        August 09, 2022 at 2:58 pm

        Thanks, Marissa. Must have been so much fun to take cooking classes in Santa Fe. I would love that. Enjoy the rest of summer. 🙂 ~Valentina

        Reply
    3. Liz

      August 09, 2022 at 11:24 am

      Mmmmm.....I love fruit salsas and this is the perfect time to roast some hatch chiles and enjoy some homemade salsa with chips!!

      Reply
      • valentina

        August 12, 2022 at 1:39 pm

        Agreed! Thanks, Liz. 🙂 ~Valentina

        Reply
    4. David

      August 09, 2022 at 3:16 pm

      Not only does this sound wonderful, it’s absolutely beautiful, Valentina! Mark and I will be driving through Hatch, New Mexico, next week, and I will think of you. The whole town smells fabulous at this time of year!

      Reply
      • valentina

        August 12, 2022 at 1:40 pm

        I bet it's an amazing scent, David. Have fun and enjoy. 🙂 ~Valentina

        Reply
    5. John / Kitchen Riffs

      August 10, 2022 at 8:03 am

      Hatch chilies are great! We always buy a big batch, then roast and freeze them so we can use them throughout the year. I've never made salsa with them, though -- I'm SO trying this recipe. 🙂 Thanks!

      Reply
      • valentina

        August 12, 2022 at 1:40 pm

        Thank YOU, John. I hope you love it! 🙂 ~Valentina

        Reply
    6. Gerlinde de Broekert

      August 10, 2022 at 3:44 pm

      Wow, this salsa speaks to me. What a delicious combo.

      Reply
      • valentina

        August 12, 2022 at 1:41 pm

        Thank you! Enjoy. 🙂 ~Valentina

        Reply

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