Because I’m not a native Texan, every now and again I have to investigate something I don’t understand. Like: how people sell puppies from the bed of a pick up truck by the side of the road. (This may now be illegal as I haven’t seen it in a while. But this was really a thing.) Or: the rodeo. (Which I now absolutely LOVE.) This year’s thing is Hatch Chiles. I went a little nuts and roasted a ton of Hatch Chiles last week to make Hatch Chile Salsa and Hatch Chile Dip and Hatch Chile Sandwiches. So YUM.
Now if you know anything about Hatch Chiles, you’ll know they grow in New Mexico, not here in Texas. But this is Texas! Which means we embrace all things spicy and chile and pepper-y. After seeing this Hatch Green Chile Grilled Cheese from Erin Chase of 5 Dollar Dinners, I was on a Hatch Chile mission. I found a bag on produce clearance (which is how I shop to save money) and picked up a few extra so I could go wild.
I knew I wanted to make a Hatch Chile Salsa based on my normal salsa recipe, which meant roasting the peppers. I used my Stupid Simple method of roasting with one super tip I learned from 5 Dollar Dinners: after you pull the roasted peppers from the oven, place a cool wet (wrung out) dish towel on top of them for ten minutes. The skins are SO much easier to remove. I love that.
I got a little wild and roasted EVERYTHING, even the tomatoes and onions, which I usually don’t do. Though I don’t mind the raw tomatoes, roasting the onions and garlic gave a rich flavor without too much bite. I hate feeling like I taste that raw onion or raw garlic on the back of my tongue the next morning, even if I brush my teeth and tongue twenty times.
While I loved this take on salsa, the Hatch Chiles weren’t really the star, as they are in my Hatch Chile Dip (coming soon). If it isn’t Hatch season (or you can’t buy them in your area), I’ve used roasted Poblano or Anaheim peppers. One of each or two of one kind. I’m no pepper expert so I can’t tell you the subtle differences in each, but they are three of my favorite peppers for roasting!
In this recipe I also use roasted garlic and homemade tortilla chips, which are super easy (and coming very soon to a blog post near you). So. Good. Warning: you may not be able to go back to store-bought salsa after you make your own.
- 8 Roma tomatoes
- 2 Hatch Chiles
- 1 yellow onion
- 1 head garlic, roasted
- 1 bunch cilantro
- 2 jalapeno peppers
- 1 28-oz can diced tomatoes
- juice of 1 lime
- 1 tsp salt
- 1 tsp cumin
- 1 tsp coriander
- 1 shake cayenne pepper
- To roast the garlic, put the oven on 400 degrees. Cut off the top of the garlic and create a sort of foil cup. Put the garlic in, cut top facing up. Put 1 tsp olive oil over the top and seal the ball. Roast for 40-45 minutes until the garlic is soft. Squeeze the skin to release the garlic cloves.
- Preheat the oven to broil. Place the peppers, onions, and roma tomatoes on a foil-lined baking sheet. Roast for 5-8 minutes until blackened. Remove from oven and, using tongs, turn over the veggies. Return to oven until second side is blackened, then remove. Place a cool, wet dish towel (with excess water wrung out) on top of the veggies for 10 minutes. After 10 minutes, remove and discard skins and seeds of tomatoes and peppers.
- In a food processor, combine roasted garlic, onions, peppers, & tomatoes with the canned tomatoes and cilantro. Blend until its the consistency you like. Add the spices & lime juice and pulse until well combined.
- -Salsa is so subjective! If you want less heat, use only 1 jalapeno and no cayenne. If you want MORE heat, double up on the peppers and use more cayenne seasoning. If garlic isn't your thing, use less.
The great thing about salsa is that you don’t have to eat it with chips. Dip baby carrots or sliced raw zucchini strips in it. Use it to top grilled chicken or serve it with eggs. You will love this fresh take on salsa and the natural sweetness that comes out of the roasted veggies, plus the kick of the real peppers. So much yum.
Have you made anything with Hatch Chiles? Do you have them in your area?
Linking up with A Southern Fairytale’s Mouthwatering Mondays!