Ingredients
Scale
- 4 Hatch chiles, roasted and chopped
- 4 medium tomatoes, diced
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 lime, juiced
- 1/2 teaspoon cumin
- Salt to taste
- Cilantro for garnish (optional)
Instructions
- Roast the Hatch chiles over an open flame or under a broiler until the skins are charred.
- Place the roasted chiles in a bowl and cover with plastic wrap to steam for about 10 minutes. Once cooled, peel off the skins, remove seeds, and chop.
- Combine the chopped chiles, tomatoes, red onion, garlic, lime juice, cumin, and salt in a mixing bowl.
- Stir to mix everything well. Taste and adjust seasoning if necessary.
- Let the salsa sit for at least 30 minutes to allow the flavors to meld.
- Serve with chips, tacos, or as a topping for your favorite Mexican dishes.
Notes
For a spicier salsa, leave more seeds in the roasted chiles. For a smoother texture, blend the salsa in a food processor, but keep some chunks for a nice bite.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: No cooking required after roasting chiles
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 3g
- Sodium: 100mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg