Description
A vibrant and smoky summer salsa that blends sweet peaches with fire-roasted Hatch green chiles, perfect for dipping or topping grilled meats.
Ingredients
Scale
- 28oz can of whole tomatoes (or an equivalent amount of fresh tomatoes)
- 10 mild Hatch Green Chiles, or 5 hot Hatch Green Chiles
- 6 peaches
- 1 medium white onion
- 1 bunch cilantro
- 4 garlic cloves
- 1 Tbsp paprika
- 1 Tbsp chile powder
- 1 tsp salt
- Juice from 1 1/2 limes
Instructions
- Roast the Hatch green chiles over an open flame or under the broiler until the skins are charred, then peel and chop them.
- Peel, pit, and dice the peaches.
- Chop the onion, cilantro, and garlic.
- In a blender or food processor, combine tomatoes, roasted chiles, peaches, onion, cilantro, garlic, paprika, chile powder, salt, and lime juice.
- Blend until desired consistency is reached – chunky or smooth.
- Taste and adjust seasoning if needed.
- Refrigerate for at least 30 minutes before serving for best flavor.
Notes
Use ripe peaches for the best sweetness. Adjust the number of chiles based on your preferred spice level.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dip
- Method: Blended
- Cuisine: Southwestern
Nutrition
- Serving Size: 1/2 cup
- Calories: 60
- Sugar: 9g
- Sodium: 250mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: salsa, peach, green chile, smoky, dip