Use these chiles to dress up your dinner with a southwestern flare.
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When I saw hatch chiles at Trader Joe’s I was so excited – I love experimenting with new ingredients, and I always get inspired when the new seasonal produce makes it’s way into the store.
But what I didn’t think about was, what was I going to do with an entire bag of hatch chiles? I’m talking just over a pound. So. many. chiles.
I first used them to make chipotle bacon melts which were amazing (you can find that recipe here), but I still had a ton left over. After a few days, it was taco night and I was still mulling over what to do with them. I had planned on making a corn salsa for the tacos I was preparing, but turns out I had only dreamt that I had bought corn, so I did a quick pivot and decided to use the hatch chiles I had instead.
And they did not disappoint! The mild, yet pronounced flavor blended so well with the tomato and avocado, and the garlic and chili powder in the spice mix I used were the best compliment at really bringing that out. Plus with the added citrus kick of the lime juice, I knew it was going to be good.
So next time you have a bunch of hatch chiles and avocado on hand, whip up a batch of this salsa – you won’t regret it!
One thing to note — this recipe is dairy free, Whole 30 compliant, and paleo, meaning it’s good for you and the soul!
Have you made this? Let me know what you think or any questions you have in the comments below!
- Chef’s knife
- Glass mixing bowl
- 5-6 large hatch chiles
- 3 medium heirloom tomatoes
- 1/2 large avocado
- 2 tbsp. olive oil
- 1 tsp. lime juice
- 1 tsp. garlic powder
- 1 tsp. chili powder
- 1/2 tsp. cayenne pepper
- 1/2 tsp. salt
- 1/4 teaspoon black pepper
Using a chef’s knife, dice the chiles, tomatoes, and avocado and combine in a small glass bowl. Add the rest of the ingredients, and stir to mix thoroughly. Serve with your favorite chips, tacos, or even with salmon.