Traditional Hatch Chile Salsa for Canning

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If you ask me, hatch chile season is one of the best times of the year.

This homemade salsa recipe captures all that smoky, earthy flavor of roasted hatch chiles in a jar you can enjoy year-round. The medium heat pairs perfectly with fresh tomatoes and onions for a chunky salsa that’s packed with Southwest taste.

It’s processed using proper canning methods so you can stock your pantry with jars that’ll last through winter. A splash of vinegar and pinch of salt help preserve the fresh flavors while keeping everything safe for long-term storage.

It’s a great way to make the most of hatch chile season and have that roasted chile goodness ready whenever you need it.

What Kind of Hatch Chile Peppers Should I Use?

Hatch chiles are grown in New Mexico’s Hatch Valley and have a season that typically runs from late summer through early fall. You can find them fresh during this time, but frozen roasted Hatch chiles work just as well for this salsa recipe and are available year-round at many grocery stores. The heat level can vary quite a bit – some are mild and sweet while others pack serious heat, so taste test before you commit to the full cup if you’re sensitive to spice. If you can’t find Hatch chiles, you can substitute with poblano peppers for a milder flavor or jalapeños for more heat, though you’ll miss out on that distinctive earthy, slightly smoky taste that makes Hatch chiles special.

Options for Substitutions

While this salsa is pretty specific for safe canning, there are a few swaps you can make:

• Hatch chile peppers: If you can’t find Hatch chiles, poblano peppers or Anaheim chiles work well as substitutes. For more heat, try jalapeños or serranos, but use less since they pack more punch.
• Fresh tomatillos: Make sure your tomatillos are firm and bright green. If some are a bit soft, that’s okay, but avoid any that are mushy or have dark spots.
• Fresh garlic: Stick with fresh garlic for this recipe – garlic powder won’t give you the same flavor and could affect the acidity levels needed for safe canning.
• White vinegar and lime juice: Don’t substitute these! The vinegar and bottled lime juice are crucial for maintaining the proper acidity level that makes this salsa safe for canning. Fresh lime juice has variable acidity, so stick with bottled.
• Salt amount: You can reduce the salt slightly if needed, but don’t eliminate it completely as it helps with preservation and flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making salsa for canning is not following tested recipes exactly, especially when it comes to acid levels – never reduce the vinegar or lime juice amounts since they’re crucial for safe preservation.

Another common error is under-roasting your Hatch chiles, which should be charred until the skins blister and can be easily peeled off, giving you that smoky flavor that makes this salsa special.

Don’t forget to sterilize your jars and lids properly before filling, and always leave the recommended headspace (usually ¼ inch) to ensure proper sealing during the water bath process.

Finally, resist the urge to double the batch without adjusting processing times, and make sure your water bath covers the jars by at least 1-2 inches for safe canning.

What to Serve With Hatch Chile Salsa?

This spicy salsa is perfect for so much more than just chips and dip! I love using it as a topping for grilled chicken, fish tacos, or scrambled eggs to add that smoky Hatch chile flavor. It’s also great spooned over baked potatoes, mixed into rice bowls, or used as a sauce for enchiladas and quesadillas. Since you’re making a big batch for canning, you’ll have plenty to experiment with – try it on burgers, mixed into guacamole, or even stirred into soups for an extra kick of heat and flavor.

Storage Instructions

Canned Storage: Once you’ve properly canned your Hatch chile salsa following safe canning procedures, those sealed jars will keep in a cool, dark pantry for up to 1 year. Make sure to label them with the date so you know when you made this delicious batch!

Refrigerate After Opening: After you crack open a jar, keep it in the refrigerator and use within 2-3 weeks. The flavors actually get better after a day or two in the fridge, so don’t worry if it tastes a little sharp right after opening.

Fresh Batch Storage: If you made this salsa but didn’t can it, store it in the refrigerator in an airtight container for up to 1 week. The fresh version is perfect for immediate use on tacos, eggs, or just with some tortilla chips for snacking.

Preparation Time	20-30 minutes
Cooking Time	30-40 minutes
Total Time	50-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 7-10 g
• Fat: 1-2 g
• Carbohydrates: 70-80 g

Ingredients

• 2 lb tomatillos (about 6 cups, chopped)
• 1 large onion (1 cup, diced)
• 1 cup roasted hatch chiles or chopped hot peppers, stems removed and packed
• 4 garlic cloves
• 3 tbsp cilantro leaves, chopped
• 2 tsp ground cumin
• 1/2 tsp kosher salt
• 1/2 cup distilled white vinegar
• 1/4 cup bottled lime juice

Step 1: Prepare the Tomatillo Salsa Base

• 2 lb tomatillos (about 6 cups, chopped)
• 1 large onion (1 cup, diced)
• 1 cup roasted Hatch chiles or chopped hot peppers, stems removed and packed
• 4 garlic cloves
• 3 tbsp cilantro leaves, chopped
• 2 tsp ground cumin
• 1/2 tsp kosher salt
• 1/2 cup distilled white vinegar
• 1/4 cup bottled lime juice

Husk, wash, core, and coarsely chop the tomatillos.

Add them to a 3-quart saucepan.

Coarsely chop the onion and add it to the pan along with the roasted Hatch chiles or hot peppers (stems removed), sliced garlic cloves, and cilantro leaves.

Sprinkle in the ground cumin and salt.

Pour in the white vinegar and bottled lime juice.

All of the salsa’s base ingredients are added to the saucepan together, making this a straightforward, one-pot preparation.

Step 2: Cook and Simmer the Salsa

• all base ingredients from Step 1

Cover the saucepan and place it over medium-high heat.

Bring the mixture to a boil.

Once boiling, uncover the pan, reduce the heat to medium, and simmer for 10 minutes, stirring occasionally.

This allows the flavors to meld and the ingredients to soften and release their juices.

I like to let it simmer a little longer if I want the salsa to be extra thick.

Step 3: Blend the Salsa

• cooked salsa base from Step 2

Remove the saucepan from the heat and use an immersion blender to blend the mixture until smooth.

If you prefer a chunkier texture, pulse instead of fully pureeing.

This step ensures an even consistency and integrates all the flavors.

Step 4: Cool and Store (for Refrigerator) or Prepare for Canning

If you are not canning, allow the blended salsa to cool, then transfer it to an airtight container and refrigerate for up to one to two weeks.

If canning, begin preparing your jars: fill a tall pot with water, bring it to a boil, and preheat your clean jars (add a splash of vinegar to the water if you have hard water, to prevent residue).

Prepare jar lids by placing them in hot water.

Step 5: Fill and Seal the Jars (Canning Option)

• blended salsa from Step 3

If canning, lay a kitchen towel on the counter.

Carefully remove preheated jars and place them on the towel.

Fill each jar with the blended, hot salsa, leaving at least ½ inch of headspace.

Wipe the rims clean with a damp paper towel.

Place lids on the jars and screw on the rings until fingertip tight (do not overtighten).

Step 6: Process and Cool the Canned Salsa

Return the filled jars to the boiling water bath.

Once the water returns to a rolling boil, process the jars for 15 minutes.

Afterward, turn off the heat and remove the lid.

Allow the jars to rest until the boiling stops, then carefully remove and place them on a towel-lined counter to cool for 8 to 24 hours.

Listen for the ‘ping’ sound that indicates a successful seal.

When cool, check the seal by lifting the jars by the lids; properly sealed jars can be stored in a cool, dark, dry place for up to one year.

If any jars did not seal, refrigerate and use within a few weeks.

I always love hearing the ping – it’s such a satisfying sign that your salsa is preserved and ready to enjoy anytime!