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Fresh Texas Salsa with Green Hatch Chiles

fresh.texas.salsa

 

Have you ever heard of green hatch chiles? I hadn’t until I moved to Texas, where HEB Central Market has a Hatch Chile Festival every year celebrating the little spicy green peppers grown only in Hatch, New Mexico. Since they’re not in season now, I found a canned version at Trader Joe’s but you can sub any kind of green chiles in this zesty salsa recipe.

Fresh Texas Salsa

  • 1 10-ounce can of diced tomatoes (I like to use fire-roasted)
  • 1 small onion, peeled and quartered
  • 1 seeded jalapeno
  • 2 cloves fresh garlic
  • 1 4-oz can hatch chilies or fire roasted green chilies
  • 1/4 cup cilantro
  • 1 lime, peeled and quartered
  • 1 tablespoon sriracha
  • 1 teaspoon cayenne pepper

1. Add all ingredients into food processor and pulse until desired consistency is reached (I like mine a little chunky, so 3-4 pulses worked for me).

  • Gosh that looks good, a bit hot to handle for me though! Can you suggest a more mild version for a wuss like me?

    • For sure! Leave out the jalapeno and sriracha. Replace the cayenne pepper with cumin. You can leave the hatch chiles in, they are very mild. After pulsing in the food processor, add 1/2 cup of diced cucumber and 1/2 cup of yellow corn. You’re making me want to make more salsa!

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