Roasted Double Hatch Chile Pineapple Salsa Recipe
Sweet summer pineapple, blended with smoky Hatch Chile powder and roasted fresh Hatch Chiles, this Double Hatch Chile Pineapple Salsa is fantastic with burgers, over fish, on a chip or with a spoon!*Makes about 4 cups
Ingredients
- 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
Instructions
- 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.
Notes
You can use any strength of Hatch Chiles you like -- mild, medium or hot.
To save time, you can use pineapple canned in its own juice.
To save time, you can use pineapple canned in its own juice.
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