Homemade Salsa with Green Chiles and Tomatoes
This Homemade Green Chile Salsa Recipe is made with roasted green chiles and canned whole tomatoes, bringing bold, smoky flavors to your table in minutes. Whether you prefer it chunky or smooth, this versatile salsa is packed with authentic flavor and comes together in just minutes, making it a perfect addition to any meal.
Servings: 3 cups
Ingredients
- 6 to 7 green chile peppers Anaheim or Hatch, roasted and peeled
- 1 jalapeño peppers roasted (optional), or 2
- ½ teaspoon salt
- 3 cloves garlic finely diced, or ½ teaspoon of garlic powder
- 1 14.5-ounce can whole tomatoes
- ¼ cup tomato sauce (optional)
Instructions
- In a food processor or blender, pulse the roasted and peeled chiles, jalapeño peppers (optional), salt, garlic, canned tomatoes, and tomato sauce for a few seconds.
- You do not want to puree it—chunky is best with this flavorful salsa.
Video
Notes
- Learn how to roast chile peppers.
- Chunky vs. Smooth: For a chunkier texture, pulse instead of fully blending. You can also make this salsa in a molcajete for a more rustic, traditional consistency with extra depth of flavor.
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Keep in freezer-safe plastic containers or glass mason jars for up to 3 months.
Nutrition
Serving: 1cup | Calories: 58kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 991mg | Potassium: 337mg | Fiber: 5g | Sugar: 7g | Vitamin A: 299IU | Vitamin C: 31mg | Calcium: 48mg | Iron: 2mg