🌶️ Fresh Hatch Chile Salsa
🧄 Ingredients:
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4–6 fresh Hatch green chiles (mild, medium, or hot — your choice)
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2 Roma tomatoes (or 1 large tomato), chopped
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2 cloves garlic, peeled
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¼ small onion (white or yellow), chopped
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1 tbsp fresh lime juice
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1 tbsp olive oil
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Salt to taste (start with ½ tsp)
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Optional: handful of fresh cilantro
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Optional: 1 jalapeño (for extra heat)
🔥 Instructions:
1. Roast the Chiles:
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Roast Hatch chiles over an open flame, under a broiler, or on a hot skillet until the skins blister and blacken (about 5–7 minutes).
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Transfer to a bowl and cover with a plate or plastic wrap. Let steam for 10 minutes.
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Peel off the charred skins, remove stems and seeds (unless you like it hot).
2. Char Other Ingredients (Optional for Smokier Flavor):
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Lightly char the garlic, tomato, and onion in a dry skillet or under the broiler until they develop color and soften.
3. Blend:
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In a food processor or blender, combine roasted Hatch chiles, tomatoes, garlic, onion, lime juice, olive oil, and salt.
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Add cilantro if using.
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Pulse to your desired consistency — chunky or smooth.
4. Taste & Adjust:
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Add more salt, lime juice, or a splash of water if it’s too thick.
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Chill for 30 minutes to let flavors meld (if you can wait!).
🍽️ Serve With:
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Tortilla chips
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Grilled chicken, pork, or steak
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Tacos, burritos, or breakfast eggs
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As a topping for burgers or sandwiches
🧊 Storage:
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Keeps in the fridge for up to 5 days in an airtight container.
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Can be frozen (though texture softens a bit on thawing).
Want a red version with roasted red Hatch chiles, or a cooked salsa version with tomatillos? Let me know!