The party isn’t over just because we’re finished with summer and welcoming fall this week. With football and tailgating season in full swing, there are still plenty of ways to kick back with good friends and great food. Besides guacamole, salsa is usually a necessity at these types of affairs and we’ve turned things up this week with our Hatch Chile Corn Salsa. This light and refreshing recipe makes the perfect accompaniment to tortilla chips, grilled chicken or fish. The sweet flavor of the crunchy corn combined with the mild heat of the Jalapeño chiles makes one amazing crowdpleaser. Add some cold beer and margaritas to the mix and you have yourself a party!
Source: Joanne Eats Well With Others
Just because Hatch Season is winding down doesn’t mean you can’t still enjoy the great taste of these New Mexico chiles. Considered one of the most flavorful peppers in the world, Hatch Chiles hail from the Mesilla Valley nearby Hatch, New Mexico and are only available for a short season. However, if you weren’t able to get your hands on any of these chiles at any of the roastings this year, then our Hatch Chile Powder Shakers is the best way to enjoy their unique flavor. The shakers are available in both mild and hot and can be used to flavor sauces, soups, guacamole and of course, salsa! Please contact us at 800-588-0151 or firstname.lastname@example.org if you’re interested in purchasing this item.
Hatch Chile Corn Salsa
- 3 large ears of Yellow Corn
- 2 Jalapeño Chiles, diced
- 2 Roma Tomatoes, diced
- 2 limes, juiced
- 1/2 onion, diced
- 1/2 cup of cilantro, chopped
- 2 teaspoons of Melissa’s Hatch Chile Powder, mild or hot
- Sea salt and black pepper to taste
1. Remove the husks from the corn. Cook the corn by boiling it in hot water for about 10 minutes, covered.
2. Once the corn is finished cooking, after it has cooled down, remove the corn kernels with a knife.
3. In a large bowl, combine the corn kernels, Jalapeño chiles, Roma Tomatoes, onions and cilantro.
4. Pour the lime juice into the mixture. Add the Hatch Chile Powder, salt and pepper and stir gently.
5. Chill the corn salsa in the refrigerator for a few hours before serving to allow the flavors to meld together better. Serve with a side of tortilla chips.
Have you ever had corn salsa before? Have you gotten the chance to try Hatch chiles yet? What other recipes would you flavor with these Hatch Chile Powder Shakers?