Mike's Hatch Green Chile Salsa

Mike's Hatch Green Chile Salsa

From the high deserts of New Mexico comes a salsa that's more than just a dip — it's a heritage dish. Our own Chef Mike infuses roasted green chile, tomatoes, and aromatic spices into a slow-simmered sauce that's savory, smoky, and alive with Southwestern flavor. Unlike most fresh salsas, this one is cooked — melding the heat of Hatch green chile with the warmth of oregano, cumin, and rich chicken broth. Perfect served warm over enchiladas, burritos, grilled meats, or simply scooped up with chips.

Mike's Hatch Green Chile Salsa

Sonora Keto

Servings

6

Prep Time

10 minutes

Cook Time

25 minutes

Calories

115

Be sure to eat this salsa warmed!  There really is no substitute!  Saludos!

Mike's Hatch Green Chile Salsa

Ingredients

  • 1 pound roasted green chile, peeled and chopped (Hatch preferred; mild or hot as desired)
  • 2 cups chicken broth, preferably homemade
  • 1 cup fresh diced tomatoes
  • 1 cup diced sweet onion
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, or to taste
  • Freshly ground black pepper, to taste
  • Optional: 1 diced jalapeño or serrano pepper for extra heat
  • Optional: A squeeze of fresh lime or splash of white vinegar for brightness

Directions

  1. Prepare the Chiles: If using frozen roasted green chile, thaw and peel. Remove seeds for mild salsa or leave them for more spice. Chop and set aside.

  2. Sauté the Aromatics: In a medium saucepan or skillet, heat olive oil over medium heat. Add diced onion and cook for about 4–5 minutes, until translucent. Stir in garlic and cook for another 30 seconds, until fragrant.
  3. Add the Tomatoes and Spices: Stir in diced tomatoes, oregano, cumin, and salt. Cook for 2–3 minutes until the tomatoes begin to soften and release their juices.
  4. Add Green Chile and Broth: Add the roasted green chile and chicken broth. Stir to combine and bring the mixture to a gentle boil.
  5. Simmer and Reduce: Lower heat and simmer uncovered for 15–20 minutes, stirring occasionally, until the salsa slightly thickens and the flavors meld together.
  6. Adjust and Blend (Optional): Taste and adjust salt and pepper. For a smoother texture, blend briefly with an immersion blender or standard blender.
  7. Serve Warm: Traditionally served warm, this salsa shines poured over breakfast burritos, enchiladas, or grilled meats. It can also be cooled and used as a dip.
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