Peach Salsa with Hatch Chiles

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

5 from 1 vote

Peach Salsa with Hatch Chiles is sweet, spicy, delicious and refreshing all at once! It's an ideal, beautiful summer appetizer - just add chips and you're all set.

*Makes about 3 cups.

Prep Time15

Cook Time20

Roasting peppers10

Total Time45

Course: Appetizer, Condiments

Cuisine: Mexican

Keyword: peach salsa, summer party food, Hatch Chile recipes, summer salsas

Servings:

Calories: 22kcal

Author: Valentina K. Wein

Equipment

chef's knife

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

US Customary - Metric

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

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition