This easy salsa recipe has a pleasant kick to it and can be enjoyed in a variety of ways. Not only is this recipe quick, but it is Whole30 and paleo compliant.
Hatch Green Chile
My favorite ingredient in this easy salsa recipe is the Hatch green chile, but that’s just because I’m from New Mexico, and green chile is just part of who we are. Green chile season is usually from August to September. Grown in Hatch, New Mexico, the chiles range from mild to hot. When green chile season hits in New Mexico, you can easily find it in the grocery store where you can buy it large quantities and have it freshly, flame roasted right there. Eating a freshly roasted green chile with a little bit of salt is a treat. Usually, during this time a lot of people buy their roasted green chile for the year. They take it home and peel, seed, and bag the green chile to be stored in the freezer.
For the past year, we have lived in Chandler, Arizona and Hatch green chile is available here during chile season, but you have to know where to get it. And you probably have to roast the green chile yourself. We haven’t bought any fresh green chile in larger quantities here yet, but the Mexican restaurant in our neighborhood flame roasts the green chile on one given day during September, and it smells amazing. In the meantime, we use 505 Southwestern Roasted Hatch Valley Flame Roasted Green Chile. Luckily, we can find this at our Costco, because we buy it so often.
If you don’t easily have access to Hatch green chile, you can substitute this with one to two jalapenos. The amount you use really depends on your desired level of heat. So start with a little, and gradually work your way up to your desired heat level.
What tools you’ll need:
- cutting board
- measuring spoons
- food processor
Easy Salsa Recipe
Place one can of diced tomatoes, two green onions roughly chopped, 1/4 cup Hatch green chile, one teaspoon of Italian seasoning, 1/4 teaspoon ground cayenne pepper, 1/4 teaspoon black pepper, and 1/8 teaspoon sea salt in a food processor and blend for 15 to 30 seconds. And yes, I said Italian seasoning. Trust me on this one. This seasoning combo obviously goes well with tomatoes, but it also compliments the spiciness nicely.
Put the salsa in a bowl and add one small ripe, cubed avocado. Enjoy the salsa immediately with your favorite chips, on tacos, on eggs, etc. The possibilities are endless when you want to add a little kick to something bland. This will keep in the refrigerator for 3 to 5 days, but make sure you lightly stir the avocado into the salsa, to keep the avocado from browning.
What do you put salsa on?
Share below in the comments. I love it on top of over easy eggs.
- 1 can diced tomatoes
- 2 green onions roughly chopped
- 1/4 cup Hatch green chile*
- 1 tsp Italian seasoning
- 1/4 tsp ground cayenne pepper
- 1/4 tsp black pepper
- 1/8 tsp sea salt
- 1 small ripe avocado cubed
Place all ingredients, except the avocado, in a food processor and blend for 15 to 30 seconds.
Put salsa in a bowl and add a cubed avocado.
Enjoy immediately. This will keep in the refrigerator for 3 to 5 days, but make sure you lightly stir the avocado into the salsa, to keep the avocado from browning.
*If you don’t easily have access to Hatch green chile, you can substitute this with one to two jalapenos. The amount you use really depends on your desired level of heat. So start with a little, and gradually work your way up to your desired heat level.