5 from 1 vote
Smoky Roasted Hatch Chili and Tomato Salsa
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Best salsa to make when it's hatch chili time? Easy answer! This recipe works great all year long, but during hatch chili time it is even better!
Course: Condiment
Cuisine: American
Keyword: hatch chili salsa recipe
Servings: 12
Calories: 99 kcal
Author: Michele Hall
  • 4 lbs Cherry Tomatoes Grape Tomatoes or any small bite size tomatoes
  • 8 Cloves Garlic peeled and cut in half
  • 1 LARGE onion cut to small pieces
  • 1- 2 Tablespoons Olive Oil
  • 1 Tablespoon Salt
  • 2 Tablespoons Cilantro minced
  • lime JUICE (whole lime)
  • 3 lbs Roasted hatch chilis Peeled and seeds removed Hatch Chilis
  1. Preheat ove to 425ยบ
  2. Place tomatoes, garlic and onions on a sheet pan.
  3. Drizzle Olive oil over the top and mix well.
  4. Sprinkle salt over the top.
  5. Roast in the oven until tomatoes are nicely charred. Check them every 15 minutes. (usually about 30-45 minutes.)
  6. Once vegetables are roasted, pour entire pans contents (juices and all) into a cuisinart along with the hatch chilis and cilantro.
  7. Pulse until smooth.
  8. Add juice of the lime and pulse until blended.
  9. Season with salt and pepper to taste.
  10. Store in an airtight container.
  11. Lasts in fridge for about a week.
  12. Freeze what you won't use for another time!