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Hatch Chile Corn Salsa




Source of Recipe


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List of Ingredients







2 Tbl. vegetable oil
1 onion, chopped
6 large garlic cloves, minced
2 lb. fresh or frozen corn
8 oz. fresh or canned, chopped Hatch chiles (7/8 cup)*
1 Tbl. ancho** chili powder
1 tsp. cayenne pepper
Juice of 2 limes
Salt & pepper to taste

Heat the oil in a large Dutch oven over medium-high heat. Add the onion and sauté for 2 minutes or until tender. Add the garlic and sauté for 2 to 3 minutes. Add the corn and cook, stirring occasionally, for 10 or 15 minutes or until the corn begins to caramelize. Add the undrained chiles and cook for 5 minutes, stirring occasionally. Add the chili powder, cayenne pepper and lime juice. Cook for 2 to 3 minutes, stirring occasionally. Season with salt & pepper and serve immediately as a salsa or side dish. Serves 12.

* Can substitute 3 roasted and chopped Poblano chiles for the Hatch chiles.
** Ancho chiles have a sweet, smoky flavor.


Recipe