Hatch Chile Fire-Roasted Salsa

26 Aug
Hatch Chile Fire-Roasted Salsa

Hatch Chile Fire-Roasted Salsa

We FINALLY got Hatch chiles in my dinky town in Oregon! What took them so long? (Although I hear Whole Foods has brought them here every year for a while but I don’t live on that side of town. It was my LOCAL grocery store that just switched from Alberton’s to Haggen. (Although they are way overpriced IMHO. I’ve started shopping out of my beaten path for budget reasons.)

Anyhoot, I bought several of these to roast and make a Fire-Roasted Hatch Chile Salsa. After I did that, I went back for more and roasted a few more pounds for the freezer, because, why not? I can add them to soups and stews all fall/winter long. Yay!

Veggies Ready to Roast

Veggies Ready to Roast

This wonderful batch of Hatch salsa was served with some of my bestest friends for a BBQ of grilled Texas Slow-Cooked Brisket and Pork Babyback Ribs. My tomato plants didn’t have enough ripe ones for this, but I had an abundance of ripe and almost ripe Serrano peppers in the garden. Sometimes life is so good to you! (Please, adjust amount of Serrano peppers according to taste. Just the Hatch chile’s heat might be enough for you, but I like SPICY!)

Here is what I did:

Hatch Chile Fire-Roasted Salsa

4 Hatch chiles
4 Roma tomatoes
Half a large sweet or white onion
3 to 6 Serrano chile peppers (I ended up using only 3)
3 cloves garlic
1 or 2 squeezed limes (to taste)
1 teaspoon apple cider vinegar or white 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).

Roasting the Vegetables

Roasting the Vegetables ~ My onion and garlic blew out the white settings, couldn’t get it to adjust, darn it!

Remove everything off the heat, then place the peppers in a paper bag for about 10 minutes. Let the tomatoes and garlic sit until cool enough to handle, then peel the skins off all of them and add to a blender. Also add the grilled/broiled onion, lime juice, vinegar, and salt and ground black pepper to the blender.

Salsa Ready to Blend

Salsa Ready to Blend

Blend that deliciousness right up! Taste and season with more lime and salt accordingly. Chill until ready to serve with tortilla chips. Leftovers can be used with eggs, on a salad, or whatever!

Here’s a photo of my friends and family enjoying the salsa and chips (and beer) before the food feast. Of course, I am never in these as the photographer, lol!

p.s I am away for over a week camping, fishing, and crabbing. I hope you hang with me until then!

BBQ Feast

Pre-BBQ Feast

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

 

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19 Responses to “Hatch Chile Fire-Roasted Salsa”

  1. Gerlinde @Sunnycovechef August 26, 2015 at 10:10 pm #

    We have the Hatch chiles at the farmers markets and guess what I’m going to make this weekend, your Salsa. Thanks!

    Liked by 1 person

  2. MealsWithMel August 27, 2015 at 6:30 am #

    Yummy!! life is just better with chiles isn’t it 😀

    Liked by 1 person

  3. Michelle Williams August 27, 2015 at 7:28 am #

    Love that you used Hatch Chilis. In fact I was just mentioning them to Food & Wine Hedonist on his blog. So yummy! Btw, I followed up on your Fledge Pledge request yesterday buy purchasing and donating some wine. Thank you!

    Liked by 1 person

  4. richardmcgary August 27, 2015 at 7:38 am #

    Good to see you got some of the Hatch deliciousness in your neck of the woods. Are you going to make some green chile stew?? I just bought my obligatory 20 lbs. 🙂 The freezer will be loaded but they only last until the next season. 😮

    Liked by 1 person

    • anotherfoodieblogger August 27, 2015 at 9:30 am #

      Thanks Richard! Yes, I plan on making some green chile stew for sure as soon as the weather cools down here. I wasn’t able to get 20 pounds as I pretty much wiped out the last of them the second time I went and only ended up with about 4 pounds.

      Liked by 1 person

  5. teagan geneviene August 27, 2015 at 10:43 am #

    Most of all, Kathryn, enjoy your get away!
    Now… I’m green with envy over those Hatch green chiles!!! :mrgreen:
    Mega hugs. 🙂

    Like

  6. Josette@thebrookcook September 15, 2015 at 5:07 am #

    I am such a chile/Mexican food/salsa fan & this looks so yummy! I don’t think I can buy hatch chiles here- is that possible? What would you substitute? Thanks.

    Liked by 1 person

    • anotherfoodieblogger September 15, 2015 at 11:08 am #

      I Josette, thank you! There are multiple places you can order fresh hatch chiles from online. But don’t delay, as hatch chile season is almost over!

      Like

  7. ChgoJohn March 15, 2016 at 5:22 am #

    Found it! Thanks for pointing me in the right direction.

    That’s the easy part, I’m afraid. Now the trick will be to find Hatch chilies this August and September. This is the year!

    Liked by 1 person

  8. New Journey May 7, 2016 at 8:39 am #

    best kind of salsa, roasted right off the BBQ….kat

    Liked by 1 person

  9. Front Porch Bliss July 22, 2016 at 4:22 pm #

    This sounds great! I live in Colorado and would love to grow some hatch chilies, but I can’t seem to find seeds. Am I missing something?

    Liked by 1 person

Trackbacks/Pingbacks

  1. Southwest Taco Salad with Creamy Guacamole Dressing | anotherfoodieblogger - September 7, 2015

    […] chopped 1/4 cup cilantro 1/4 cup plain Greek yogurt 1/4 salsa, homemade or store-bought (I used my Hatch chile salsa) 1/2 cup milk 2 tablespoons olive oil Juice from 1 lime Salt and pepper, to taste 1/4 teaspoon […]

    Like

  2. 18 Cinco de Mayo Recipes | anotherfoodieblogger - May 4, 2016

    […] Hatch Chile Fire-Roasted Salsa […]

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