Roasted Hatch Green Chile and Tomato Salsa

By • August 24, 2010 • 13 Comments

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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

Serves 4-6

  • 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
  1. Preheat the oven to 400 degrees.
  2. 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.
  3. Roast the vegetables for 25-30 minutes, stirring them a couple of times during roasting.
  4. 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.
  5. 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.
  6. Peel the skin off of the pepper and remove the seeds and stems as well.
  7. 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.
  8. Add salt to taste and serve with chips, tacos, etc.

Tags: eggs, mild

Comments (13) Questions (0)

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25 days ago Elaine Harris

Mmmmm, this looks great! Sdbrango, if you want to try the real deal you can always order from one of the farms directly (Chile Express or Hatch Chile Store). We use http://www.hatch-green... when we ship chile to relatives that live out of state.

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over 2 years ago healthierkitchen

Going to Santa Fe/Northern NM next week - am I too early for the harvest there?

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over 2 years ago nannydeb

I think the big harvest is in September, but they start showing up in our stores late August or so. Check the grocery stores there. I bet they have the big roasters out already!

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Really nice salsa, I have never tasted a hatch chile.

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over 2 years ago aargersi

Abbie is a trusted source on General Cooking.

sdebrango we either are going to have to fedex you some or you are gonna have to come down to Texas, brave the heat, and we can have Hatch Chili Day in Ginger's Kitchen!!! They are amazing.

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I'm afraid I am chili challenged. My sister lives in NM maybe she can send me some, I am gong to assume she knows what they are, Sad thing is I lived and went to college in Texas but maybe way back then hatch chili's were not around or well know, Would love to come to Texas haven't been there for a while and Gingers Kitchen sounds great,

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over 2 years ago Sagegreen

Long live Ginger's Kitchen!

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over 3 years ago dymnyno

Are Hatch chilies the same chilies that they roast on every street corner in Santa Fe? They are so delicious and the smell is incredible.

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over 3 years ago nannydeb

They are roasting them outside the store and it does smell delicious!

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over 3 years ago nannydeb

Thanks! The Central Market here is having their annual "Hatch green chile festival" where they feature lots of items made with the Hatch chiles and of course they're selling the chiles themselves.

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over 3 years ago nannydeb

Ooops, meant to reply to Lizthechef and ended up commenting instead...

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over 3 years ago Lizthechef

Lucky you to live in Austin - enjoy the festival and I'll try your recipe once we return from Santa Fe/Taos in October!

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over 3 years ago Lizthechef

Love your recipe - where do you get your Hatch chiles? I usually make a trip to NM in October. Thanks!