I’ve found a wonderful spice blend that makes creating this hatch chili salsa with peaches a breeze. The Shawhan Farms Hatch Chili Salsa seasoning brings this fresh salsa with peaches to life. It isn’t too hot and has a hint of sweetness and that warm heat you are expecting. So delicious.
Everything you want to know about Hatch Chili Peppers
If you aren’t familiar with hatch peppers, here’s some things you might want to know:
- Hatch chiles are a variety of pepper that originated in the Hatch Valley region of New Mexico, USA. In California, I have regular access to these peppers.
- Hatch chiles are renowned for their unique flavor profile, which is often described as earthy, spicy, and slightly sweet. They have a medium heat level, ranging from mild to hot, depending on the variety and ripeness and I’ll substitute them for jalapeños in recipes.
- Hatch chiles are harvested in late summer, typically from August to September. The chiles are often roasted, which enhances their flavor and makes them easier to peel. Roasted Hatch chiles are a popular ingredient in various Southwestern and Mexican dishes, including salsas, sauces, chilis, etc. I find them locally at Sprouts, Trader Joe’s and Ralphs.
- The Hatch chili is pretty popular locally and is celebrated annually with festivals and events here in California. Finding this Shawhan Farms Hatch Chili Salsa spice makes enjoying this pepper even easier.
I’ve used both the fresh, chopped hatch chili and the spice in this salsa for one amazing bite of food. The recipe is super easy and can be made in minutes. I always recommend letting it sit for about an hour to let the flavors meld but if you can’t wait, go ahead and dig in. You won’t hurt my feelings!
How to make this hatch chili salsa
- Simply mix everything in a bowl. Does it get any easier? I like to let the mixture sit for about 1/2 hour to let the flavors meld. This is good served at room temperature or chilled.
- I serve these with warm tortilla chips as an appetizer or with cocktails or a Pitcher of Margaritas. This is also great with my Paso Gilroy Chicken recipe. Give that one a try…so good!
Ingredient substitutions
You have lots of opportunities to make this recipe your own. Add additional peppers to the mix, like different colored bell peppers, some jalapeno or serrano peppers to spice it up.
Substitute pineapple, plums, mango or papaya for the peaches.
Shake up the fresh herbs and try basil, chives or thyme for a change in flavors.
Substitute cut veggies for the chips or add them to the platter for those healthy eaters in the group (you know who you are).
Did you enjoy this recipe? Do add a comment and rating below. I’d love to hear from you.
Looking for other salsas and dips? Check out some of my favorite recipes:
Roasted Veggies and Peach Salsa
Tortilla Chips with Kiwano Salsa, Kiwano Guacamole & Kiwano Yogurt Dip
Hatch Chili Salsa with Peaches
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Red, yellow and/or orange bell peppers, large dice
- 2 Peaches, chopped into dice
- 1/4 Red onion, diced
- 8 Campari Tomatoes, large dice with juice
- 1/4 – 1 Hatch chili pepper, finely diced
- 1/4 Cup Italian Parsley or cilantro, rough chop
- 3 Tbsp. Shawhan Farms Hatch Chili Salsa Seasoning
- Flaky salt to finish
- Tortilla chips to serve
Instructions
- Add all the veggies and the peaches to a large bowl. Add the salsa seasoning and toss to mix. Mix well.
- Let sit at room temperature or in the refrigerator for at least an hour to let the flavors meld. Toss again before serving and sprinkle with flaky salt to finish. Serve with warm tortilla chips on the side.
