CHUY'S HATCH GREEN CHILE SALSA
This is another great recipe from the Chuy's restaurant chain. It is really wonderful. This makes about 2 quarts. I would guess that it will keep in the refrigerator for a couple of weeks, or more.
Provided by Miss Annie
Categories Sauces
Time 55m
Yield 2 Quarts
Number Of Ingredients 8
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 - RECIPE
A quick and easy salsa recipe made with Hatch chiles, heirloom tomatoes, onion, garlic, lime juice and cilantro.
Provided by Mike Hultquist
Categories Side Dish
Time 40m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 20 kcal, Carbohydrate 4 g, Sodium 5 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
HATCH CHILE SALSA
You'll think you're in Mexico when you eat this easy, quick, no-cook salsa. Great on tortilla chips!
Provided by COOKINGQUEEN75
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 35m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 12.4 g, Fiber 2.4 g, Protein 2.7 g, Sodium 178.2 mg, Sugar 4.9 g
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!
Provided by Mexican Please
Time 40m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 9 kcal, Carbohydrate 2 g, Sodium 148 mg, Sugar 1 g, ServingSize 1 serving
HATCH CHILE SALSA
While I was living in Texas I got this recipe from a friend. I don't think hatch chiles are available up north so I substituted serrano chiles. This is a quick and easy salsa that you can make as hot as you want. The fresh cilantro I think really gives it a good flavor!
Provided by Crazycook in PA
Categories Sauces
Time 10m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 22.3, Fat 0.1, Sodium 86.4, Carbohydrate 5.2, Fiber 1, Sugar 3, Protein 1
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5/5 (2)Total Time 20 minsCategory SauceCalories 64 per serving
- Set your oven to broil. Remove tomatillo lanterns. Wash and dry your tomatillos and Hatch chiles. Rub them with oil (any oil is fine) and place in oven. Flip them when they are toasted to your liking and do the other side. This took 18 minutes in our oven at 550ºF.
- Once the peppers are done, put them in a ziploc bag to steam for 10 minutes. Transfer the tomatillos, along with cilantro, garlic, and a pinch of salt to a blender and set aside.
- Remove the chiles from the bag and peel them. It’s not necessary but highly suggested that you also seed them with a small spoon. Once the chiles have been peeled and seeded, put them in the blender and puree well.
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- Using your hands, combine beef, onion, chiles, salt, and black pepper in a large bowl just until evenly incorporated. Shape into 8 (2 1/2-ounce) balls.
- Heat a large cast-iron skillet or griddle over high until smoking. Add 2 tablespoons oil. Add 4 meatballs, and immediately flatten to 1/4-inch-thickness with a sturdy, wide spatula. Cook until bottoms are crisp and deep brown, about 1 minute. Flip patties, top each with 1 cheese slice, and cook until bottoms are well charred and cheese is melted, 45 seconds to 1 minute. Remove from skillet, and cover to keep warm. Repeat with remaining 2 tablespoons oil, remaining 4 meatballs, and remaining 4 cheese slices.
- Preheat broiler to high with oven rack 5 to 6 inches from heat. Brush cut sides of buns with butter. Arrange buns, cut side up, on a baking sheet. Broil in preheated oven until toasted, 1 to 2 minutes. Spread each bottom bun half with 1 1/2 tablespoons mayonnaise, top with 2 patties, and spoon 1 1/2 tablespoons Hatch chile salsa over top. Cover with top bun halves, and serve immediately.
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- Place the oven rack 3 inches from the top of the oven. Turn the oven to broil. Cover a baking sheet with tin foil then coat it with cooking spray.
- Place the washed tomatillos and Hatch chiles on the baking sheet. Place into the oven under broil for 4-5 minutes, or until blackened.
- Flip the tomatillos and chiles over and place back under the broiler for 2-3 minutes, or until blackened.
- Remove from the oven and place the tomatillos and chiles in a large zip lock bag. Seal and set aside for 5 minutes.
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