Tag Archives: Babyback ribs

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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