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Author Notes: Excellent with fajitas, this recipe can be as spicy as you want it to be. In this version, I only used one Hatch "hot" chile and it's mild enough for just about anyone. Use two chiles for some heat. —nannydeb
- 1 hot Hatch green chile
- 2 Romas or medium tomatoes, cored and quartered
- 1/2 medium yellow onion, cut in chunks
- 3 cloves garlic
- 1/4 cup homemade chicken broth
- 1 tablespoon fresh lime juice
- 1/2 teaspoon ground cumin
- salt to taste
- Preheat the oven to 400 degrees.
- Toss the whole green chile(s) and the cut tomatoes, onion and garlic with a little olive oil and place them on a baking sheet.
- Roast the vegetables for 25-30 minutes, stirring them a couple of times during roasting.
- Once the green chile has started to blister, pull it out (leaving the rest of the vegetables until they're ready) and place it into a paper sack for 10 minutes to sweat.
- To handle the chile or any hot peppers, you may want to wear rubber gloves for this next step. The oil of the pepper can get under your fingernails and burn.
- Peel the skin off of the pepper and remove the seeds and stems as well.
- Once the rest of the vegetables have roasted, put all of the vegetables into the food processor. Add the chicken stock, lime juice and cumin and pulse blend to your desired consistancy. I like it kind of chunky.
- Add salt to taste and serve with chips, tacos, etc.
- This recipe was entered in the contest for Your Best Chili Pepper Recipe
- This recipe was entered in the contest for Your Best Condiment
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