Hatch Chile Salsa Recipes

HATCH CHILE SALSA

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; add Hatch chile peppers.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
• Blend roasted Hatch chile peppers, diced tomatoes, diced tomatoes with roasted garlic, onion, cilantro, and garlic powder in a food processor or blender until desired consistency is reached.

ROASTED HATCH CHILE SALSA

Steps:

• Start by giving the Hatch chiles and tomatoes a good rinse. Roast the tomatoes and chiles in a 400F oven for 20-30 minutes.
• De-stem and de-seed the roasted chiles. You can also pull off and discard any loose bits of skin from the chiles. De-stem the tomatoes as well.
• Add the chile pieces and one of the tomatoes to a blender along with 2 peeled garlic cloves, 1/4 onion (I used white onion), 5-6 sprigs of cilantro (optional), 1/4 teaspoon of salt, and a splash of water. Combine well. You can optionally add the second roasted tomato, I only used one for this batch to keep the Hatch flavor at the forefront.
• Take a final taste for seasoning, adding more salt if necessary. You can also add another splash of water if you want it a bit thinner.
• Serve immediately and store leftovers in an airtight container in the fridge.

HATCH CHILE SALSA

Steps:

• Line baking sheet with aluminum foil.
• Place quartered tomatoes and halved onion on baking sheet and roast on "high" setting until tomatoes are blistered and onions are charred.
• Remove from heat and use tongs to place tomatoes and onion in blender. Add Hatch chiles, cilantro, garlic and juice from 1 lime. Process until smooth.
• Add salt and adjust as necessary. Pour into covered bowl and refrigerate until ready to serve.

HATCH CHILE SALSA - RECIPE

Steps:

• Heat oven to 350 degrees F.
• Slice the Hatch chile peppers and tomatoes in half lengthwise. Remove the seeds from the peppers. Set them all onto baking sheets.
• Slice the onion into chunks and place them onto the baking sheets.
• Place the garlic on the baking sheets as well.
• Bake for 20-25 minutes, or until the pepper skins are nicely charred.
• Remove from heat and allow to cool. Peel the skins from the peppers and tomatoes and discard. Drop the peppers and tomatoes into a food processor.
• Squeeze garlic from their skins and place them into the food processor along with the onion.
• Add lime juice, cilantro and salt. Process until smooth.
• Adjust for salt and set into a covered bowl.
• Refrigerate a few hours to allow flavors to mingle.

CHUY'S HATCH GREEN CHILE SALSA

Steps:

• Put all ingredients, except salt and lime juice, in a large kettle and bring to a light boil.
• Cook for 30 minutes.
• Strain liquid into a large bowl.
• Place solid ingredients in a blender.
• Add 1/2 of the strained liquid (about 3 cups) and blend until smooth.
• You may have to do this in batches.
• Add the lime juice and salt and blend for 30 seconds.
• Chill and serve.

HATCH CHILE SALSA

Steps:

• Roast the peppers on top of a grill or broil in your oven.
• Place all ingredients in a food processor and puree to desired consistency.