Best Easy Chile Salsa Recipes

Copycat Chili's Salsa image

Provided by Stephanie Manley

Time 5m

Number Of Ingredients 9

4 teaspoons canned diced jalapeño chiles
1/4 cup diced yellow onion
14.5 ounces diced tomatoes with green chilies ((Rotel))
14.5 ounces whole peeled tomatoes with juice
3/4 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 teaspoon sugar
2 teaspoons lime juice (optional)
1 tablespoon fresh cilantro (optional)

Steps:

Place the jalapeños and onions in a food processor. Process for just a few seconds.
Add both cans of tomatoes, garlic salt, cumin, and sugar. Process until everything is well blended, but do not puree.
Place in a container, cover, and chill well before serving.

Nutrition Facts : Calories 20 kcal, Carbohydrate 4 g, Sodium 297 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

Hatch Chile Salsa - Recipe image

Provided by Mike Hultquist

Categories Side Dish

Time 40m

Number Of Ingredients 7

Steps:

Heat oven to 350 degrees F.
Slice the Hatch chile peppers and tomatoes in half lengthwise. Remove the seeds from the peppers. Set them all onto baking sheets.
Slice the onion into chunks and place them onto the baking sheets.
Place the garlic on the baking sheets as well.
Bake for 20-25 minutes, or until the pepper skins are nicely charred.
Remove from heat and allow to cool. Peel the skins from the peppers and tomatoes and discard. Drop the peppers and tomatoes into a food processor.
Squeeze garlic from their skins and place them into the food processor along with the onion.
Add lime juice, cilantro and salt. Process until smooth.
Adjust for salt and set into a covered bowl.
Refrigerate a few hours to allow flavors to mingle.

Nutrition Facts : Calories 20 kcal, Carbohydrate 4 g, Sodium 5 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

Easy Chile Salsa image

Provided by Marcela Valladolid

Time 27m

Yield 6 to 8 servings

Number Of Ingredients 8

1 tablespoon olive oil
8 tomatillos, husks removed
1/2 white onion
2 cloves garlic, unpeeled
3 whole chiles de arbol or thai chiles, stemmed
2 tablespoons chopped fresh cilantro leaves
1 cup water
Salt and freshly ground black pepper

Steps:

In a large saute pan, heat the oil over medium-high heat. Add the tomatillos,
onion, garlic, and chiles. Cook for about 7 minutes until the tomatillo skins are browned.
Carefully peel the garlic cloves and transfer the mixture to a blender. Add the cilantro and 1 cup of water. Process until smooth, about 2 minutes. Season with salt and pepper, to taste. Pour the salsa into a serving bowl and serve.

Hatch Chile Salsa image

Provided by COOKINGQUEEN75

Time 35m

Yield 8

Number Of Ingredients 6

5 Hatch chile peppers, stems removed
1 (28 ounce) can diced tomatoes
1 (14.5 ounce) can diced tomatoes with roasted garlic
½ onion, roughly chopped
¼ cup chopped fresh cilantro
1 pinch garlic powder, or to taste

Steps:

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; add Hatch chile peppers.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
Blend roasted Hatch chile peppers, diced tomatoes, diced tomatoes with roasted garlic, onion, cilantro, and garlic powder in a food processor or blender until desired consistency is reached.

Nutrition Facts : Calories 63.3 calories, Carbohydrate 12.4 g, Fiber 2.4 g, Protein 2.7 g, Sodium 178.2 mg, Sugar 4.9 g