Roasted Chile Salsa Recipes

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.

ROASTED CHILE SALSA

Steps:

• Heat broiler to high and place rack in top position.
• Squeeze the tomato halves, reserving the juice and seeds.
• Set aside 2 of the tomatoes and 1 of the jalapeños. Toss the remaining jalapeños, tomatoes, garlic, ancho chiles, onion and red bell pepper in a large bowl with the tablespoon of oil, then spread in a shallow roasting pan or sheet pan with a lip. and toss the rest of the produce in a large bowl with the tablespoon of oil then spread in a shallow roasting pan or sheet pan with a lip.
• Broil for 20 minutes, stirring often for even browning.
• Move the roasted vegetables to the work bowl of a food processor and add the reserved tomatoes, jalapeño, lime juice, kosher salt, and chili powder. Pulse several times until mixture reaches salsa consistency. If mixture is too dry, add part or all of the reserved tomato juice.
• Stir in cilantro, parsley, or scallions and refrigerate 2 hours before serving.

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.

ROASTED TOMATILLO, TOMATO N CHILE SALSA

Steps:

• Sterilize jars and leave in hot water or dishwasher while you prepare the salsa ingredients.
• Put the tomatillos, tomatoes, onions, fresh chiles and garlic in a single layer on two large rimmed baking sheets and roast for 25-35 minutes, or until charred in spots. The tomatillos and tomatoes will be soft, collapsed, and leaking juices.
• Allow to cool slightly before blending.
• Peal the garlic cloves and place into a blender add the cilantro, roasted veggies, chipotle in adobo sauce, chiles and cilantro. Blend to a chunky or smooth (your choice) pour into a large pot add lime juice, vinegar, ( the last two are nessesary for a proper PH), sugar, salt and cumin. Boil then reduce heat and simmer for 10 minutes.
• Ladle the hot salsa into the jar, leaving 1/2 inch headspace.
• Remove air bubbles and re-measure headspace. If needed, add more salsa to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
• Repeat with the remaining jars.
• Place jars in to the hot water bath, making sure that the water covers the jars by at least 1 inch. Bring to a boil, and boil for 5 minutes to process (at sea level), and an additional minute per 1,000 ft above sea level (I live at 5280, so I boiled for a extra five minutes). Remove the jars to a folded towel and leave undisturbed for 12 hours. After an hour, check to see if the jars have sealed by pressing down on the middle of the jar lid. If it can be pressed down, it hasn't sealed and should be refrigerated immediately. Store the jars in a dark area.

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.