Hatch chile is a mild pepper similar to Anaheim pepper. Roasting these peppers bring out the flavors and combined with the usual salsa ingredient, they make excellent salsas. They are long, slender and can also be used for making stuffed peppers. The family loves salsa and this was a super hit. Recipe adapted from here.
Salsa with roasted hatch chile and tomatoes.
- tomatoes - about 30 cherry tomatoes (use any tomato on hand)
- garlic - 3 - 4 cloves
- onion - 1 small onion
- hatch chile - 4 - 8 (adjust according to the heat of the chile)
- olive oil - 1 tsp
- cilantro - 1/2 cup - packed
- salt - to taste
- lemon juice - juice from 1 - 2 limes
Drizzle tomatoes, garlic, onion and hatch chile with olive oil and roast in a preheated 425F oven for about 20 min or so until the vegetables are tender.
Allow to cool and remove seeds and stems from the peppers. Take in a food processor along with cilantro, salt and lemon juice and blend.
Serve with chips or with burritos.
2 years ago: Hashbrowns
3 years ago: Vegetable Calzone
4 years ago: Spinach Paratha
1. Take tomatoes, garlic, onion and hatch chile in a baking sheet. Drizzle olive oil over it. Roast in a preheated 425F oven for about 20 min or so until the vegetables are tender.2. Out of the oven.3. Allow to rest until cool enough to handle. Remove the seeds and stems from the chillies.4. Take in a food processor along with cilantro, salt and lemon juice.5. Puree well. Salsa ready. Serve with chips or use in burritos.
Tasty salsa ready.