Peak Season Texas Hatch Chile Salsa – 12 Minutes To Make

Do you love making salsa? Here in Texas we live on salsa. Using peak of the season ingredients offers a flavor punch to any great salsa recipe. Shopping for organic beautiful ingredients really takes things over the top.

Two salsa recipes here. One is very easy, the other takes longer and is more artisan / handmade.

First the easy way.

Texas Hatch Chile Salsa Recipe

Slice the onion and peppers in half and remove the seeds. Before you start you need to place a cast iron skillet on the stove top and heat to medium high heat. slice peppers and onion for texas hatch chile salsa


We are going to char the peppers and onion. This is big flavor and traditional in many cultures. You will love it. Even if your brain is trying to tell things are burnt, no, charred. Burnt is overdoing it. We are looking for dark char which equals flavor.

peppers and onion in cast iron skillet charring for texas hatch chile salsa

Charred Onion

charred onion for texas hatch chile salsa


Texas Hatch Chile Salsa

Simple recipe & technique to create a full flavored salsa that will surely become your go to salsa recipe. So incredibly good and easy.
5 from 2 votes
Print Pin Rate
Course: Appetizer
Cuisine: Tex-Mex
Keyword: making homemade salsa, peak of the season texas hatch chile salsa recipe, texas hatch chile salsa
Prep Time: 4 minutes
Cook Time: 0 minutes
Roasting Peppers: 8 minutes
Total Time: 12 minutes
Servings: 12
Cost: $6


  • Cast Iron Skillet
  • Blender


  • 1 28oz Cento Brand Canned Tomatoes Crushed Tomatoes
  • 1 10oz RoTel Brand Canned Diced Tomatoes with Green Chiles
  • 1 Fresh Hatch Chili
  • 2 Dried Guajillo Peppers
  • 1 Jalapeno Pepper
  • 1 Serrano Pepper
  • 1 Sweet Onion / Vidalia /
  • 1 tsp Salt


  • Remove the peel from the onion and cut off the ends then cut in half lengthwise
  • Slice the serrano and jalapeno in half / I keep the seeds & rib in place. If you do not want it spicy then please remove them
  • The dried guajillo peppers, remove the stem and seeds
  • Heat cast iron skillet to medium high heat. Once hot, add onion face down, peppers face down along with the Guajillo pepper
  • Pan roast until charred. You want to see black on the onion and peppers. Keep an eye on the Guajillo so they do not burn.
  • Add all charred ingredient to a blender and add both cans of tomatoes along with a pinch of salt. Blend until consistency you enjoy. You can always chop up some fresh tomatoes and onion for more texture.
  • That's it. The flavor will develop overnight



To make the artisan Texas Hatch Chile Salsa follow the steps in the post below to create the very best homemade peak of the season tomato sauce. The experience alone tasting something so pure is so worth the extra time. Something like a Sunday afternoon home relaxing. Just cooking, but the finished tomato sauce is really something to get excited about.

Video Link at the top of the post or click here

Peak Of The Season Tomato Sauce Techniques