Roasted Hatch Chile Salsa Food

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.

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.

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.