Hatch Green Chile Bruschetta

Zia Hatch Green Chile Bruschetta


The perfect snacking recipe for warm Summer days. Quick, easy, and sure to please any gathering you have. 



- 1/2 - 3/4 jar Zia Hatch Green Chile, strained

- 5-6 Tomatoes depending on size, cored (we used Roma but you can use variety of choice)

- 8-10 Basil leaves, chopped

- 2 cloves Garlic, minced

- 1/3 cup Extra Virgin Olive Oil, plus more for toasting bread

- 1 Baguette

- 1 tsp Salt



1. Cored and dice tomatoes. Once diced, place in a coriander over a bowl or the sink. Mix in salt and let strain for as long as possible (at least 30 minutes). Strain Zia Hatch Green Chile during this same time period. 

2. While tomatoes and Zia Hatch Green Chile are straining, slice baguette and toast the individual slices. For toasting, we pour some olive oil in a bowl, quickly dip in each side of the baguette slice, and cook over medium heat until golden on each side. 

3. Mix garlic and 1/3 cup olive oil in a saucepan over low heat and let cook 5-6 minutes until garlic is fragrant but not brown. Remove from heat and let cool to room temperature. 

4. Once tomatoes and Zia Hatch Green Chile are properly strained and garlic olive oil mixture has cooled, mix them all together in a medium bowl along with the chopped basil. 

5. Cover and let sit at least an hour up to overnight for best flavor. Serve with a spoonful over each toasted baguette slice. 


Hatch Green Chile Bruschetta


Want more delicious Hatch Chile Recipes? View more here! 

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