Fire-Roasted Hatch And Serrano Chile Salsa – a delicious recipe with Hatch, tomatoes, Serrano chile peppers, garlic, sweet, Apple cider vinegar. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Heat your grill to high (rub it with olive oil first), or set your broiler on high. Add the Hatch chiles, tomatoes, onion, Serranos, and garlic to the grill or a baking sheet. Place on grill or in oven on top rack. Cook and turn over several times until blistered all over (about 20 minutes or so).
2
Remove everything off the heat, then place the peppers in a paper bag for about 10 minutes. Remove from bag and peel the skins off the peppers, tomatoes and garlic. Add those and the rest of the ingredients to a blender and blitz to desired consistency.
3
Taste and adjust for salt and lime, if necessary. Serve in a bowl with along with a big bag of tortillas chips. Leftovers (if any) can be stored in an airtight jar in the refrigerator for about two weeks. This can also be made ahead and refrigerated until ready to serve.
52
kcal
Calories
12
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 Hatch chiles, 4 Roma tomatoes, 3 to 6 Serrano chile peppers (depending on desired heat level), 3 Cloves garlic, and more.
Yes, Fire-Roasted Hatch And Serrano Chile Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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