Hatch Chile Peach Salsa

This week we celebrate Hatch Chile Fest with a few recipes you can make with your delicious roasted Hatch Chiles from Market Street (click here for more on the Hatch Chile Fest).

When trying to decide on a recipe we thought to ourselves, "what are the foods that really sing 'summer'?" If you've spent any time in Texas you know we make a big deal about Hatch Chiles and Peaches. So what better way to celebrate the close of another great summer than to combine the two?

Hatch Chile Peach Salsa is cool and refreshing yet savory and a little peppery. You could easily use this salsa to top salmon or chicken or just eat it plain with chips.

Once you get your chiles home you'll want to remove the charred skin and scrape out the seeds (if you don't want the heat). You can also freeze them for later. Read our previous blog post on freezing Hatch Chiles here

Let's make some salsa!

  • 4 large peaches, skin on and chopped
  • 3 cloves of garlic, roughly chopped
  • 1/2 sweet yellow onion (about 1/2 cup)
  • 1/3 cup cilantro leaves
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup fresh lime juice
  • 2-3 Hatch chiles, roasted, skinned and seeds removed
  • salt and pepper to taste

  • Place all ingredients in a food processor or blender. Pulse 4-5 times just to combine everything. Don't overmix. You want some chunks in there.
  • Season as needed with salt and pepper or lime juice
  • Store in the refrigerator 

No comments :

Post a Comment