Roasted Hatch Chile Salsa
This Hatch Chile Salsa recipe is a great introduction to the addictive flavor of Hatch chiles -- sweet, rustic, buttery goodness. Yum!
- 4-5 Hatch green chiles
- 1-2 plum tomatoes
- 2 garlic cloves
- 1/4 onion
- 5-6 sprigs cilantro (optional)
- 1/4 teaspoon salt (plus more to taste)
- splash of water
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.
I usually twist off and discard the bottom, thicker portion of the cilantro stems, but use the upper portion that holds the leaves together.
Roasting the chiles on a grill or over open flame are viable options too.
More info on the heat level of Hatch chiles.
Calories: 9kcal | Carbohydrates: 2g | Sodium: 148mg | Potassium: 23mg | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 4.3mg | Calcium: 1mg