Blueberry, Pineapple & Roasted Hatch Chili Salsa
Chunky Roasted Hatch Chile Salsa is an excellent addition to Mexican dishes. This salsa can be served warm or at room temperature. Cooling the salsa will thicken it. You can find additional recipes for hatch chile salsa in the following paragraphs. These recipes are excellent with grilled chicken, tacos, enchiladas, and more. I hope you'll try them.
- 1 roasted Hatch Chili small dice
- 1 cup Blueberries
- 1/2 cup Pineapple small dice
- 1/4 cup White Onion small dice
- 1 TBS Lime Juice
- 1 tsp Lime Zest
- 3 TBS Fresh Cilantro finely chopped
- 1/2 tsp Salt
Using gloves, remove the seeds/black charred pieces from the roasted Hatch Chile. Cut the pepper in a small dice and place in a bowl.
Remove about 1/4 cup of the blueberries and reserve. Add the remaining blueberries, pineapple, onion, cilantro, lime juice, zest and salt. Toss gently.
Using a potato masher or fork, 'squish' the remaining blueberries. Add to the salsa. Let the flavors combine in the fridge for at least 30 minutes before serving.
There is a Hatch Chile Recipe contest and this is what I am entering!
I was trying to think of fresh summer flavors and its hard not to think of blueberries. Not to mention fruit salsa seems to be in right now! I made Blueberry Basil Salsa last month (using a jalepeno) so this is almost the same recipe, except I used a whole hatch chile (and took out the basil).
By the way, hatch chile peppers are hot little suckers! I added fresh pineapple which did a great job toning down the heat. This salsa is fantastic and can be enjoyed on almost anything (especially grilled chicken, blue corn tortilla chips, and meat or veggie