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Author Notes: Last year my little PNW city FINALLY started carrying Hatch chiles when they came in season last year! With my serrano chile pepper plant going gangbusters at that time, I just knew I had to whip up a batch of this salsa. After blistering the peppers and other veggies on the grill, a quick blitz in the blender, you have a a simple and spicy appetizer to enjoy with friends and family while grilling up some delicious steaks or ribs. —anotherfoodieblogger
Makes about a pint
- 4 Hatch chiles
- 4 Roma tomatoes
- 3 to 6 Serrano chile peppers (depending on desired heat level)
- 3 Cloves garlic
- Half a large sweet or white onion
- 1 or 2 Squeezed limes
- 1 teaspoon Apple cider vinegar
- Salt and ground black pepper, to taste
- Heat your grill to high (rub it with olive oil first), or set your broiler on high. Add the Hatch chiles, tomatoes, onion, Serranos, and garlic to the grill or a baking sheet. Place on grill or in oven on top rack. Cook and turn over several times until blistered all over (about 20 minutes or so).
- Remove everything off the heat, then place the peppers in a paper bag for about 10 minutes. Remove from bag and peel the skins off the peppers, tomatoes and garlic. Add those and the rest of the ingredients to a blender and blitz to desired consistency.
- Taste and adjust for salt and lime, if necessary. Serve in a bowl with along with a big bag of tortillas chips. Leftovers (if any) can be stored in an airtight jar in the refrigerator for about two weeks. This can also be made ahead and refrigerated until ready to serve.
- This recipe was entered in the contest for Your Best Recipe Cooked Over a Fire