Roasted Hatch Chile Salsa Recipes

ROASTED HATCH CHILE SALSA WITH AVOCADO

Steps:

• Wash the Hatch chiles and dry well. Prep the rest of the ingredients as stated above. If using a gas grill preheat one side to high heat, the other side to low heat. See notes for alternate roasting methods. Roast the chiles on the grill, turning frequently until blistered. Roast the tomatillos cut side down on the hot side until the skin side starts to turn color, flip and place cut side up on the low heat side until finished. Grill the onion and garlic on the low heat side. If you have a grilling pan use that for the garlic since its so small, and if the onion starts to fall apart a little its nice to the onion on it as well to not lose any to the flames below. This all takes about 15 minutes for everything to roast/grill. Remove everything from the heat and place the chiles in a stainless bowl. Cover with plastic wrap or a towel until cool enough to touch. Run them under cool water in the sink to remove the stems, seeds and peels and put in a blender. Add in the onion, tomatillos to the blender as well. Remove the peels from the garlic, I just squeeze it out into the blender, then add in the cilantro ( I trim off the very end of the stems but include most of the stems as well as the greens) lime juice, salt and pepper. Blend until it's a rough puree, scoop in the avocado. Blend again for another 30 seconds or so until you reach desired consistency. Taste and add more salt or lime juice if desired. Pour into a bowl, garnish with some cilantro and serve with a ton of salty chips.

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 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 CHILE SALSA

Steps:

• Roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove the chiles and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes.
• Divide the ingredients into 3 batches so they will fit into a 12-cup processor
• Combine whole tomatoes, roast chiles, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor.
• Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
• Refrigerate the salsa for at least an hour before serving.