Wednesday, October 3, 2012

Roasted Hatch Green Chile and Tomato Salsa

I have a lot of Hatch chilies packed away in the freezer.  I tried this recipe with those chilies and some fresh home-grown tomatoes.  The result was a delicious homemade salsa that was a hit with the co-workers!

Roasted Hatch Green Chile and Tomato Salsa
Serves 4-6
Adapted from: (submitted by: nannydeb)
1 medium-hot Hatch green chile
2 Roma or other variety medium tomatoes, cored and quartered
1/2 medium sweet onion, cut in chunks
3 cloves garlic
olive oil
1/4 c. chicken broth (homemade if possible)
1 Tbsp. fresh lime juice
1/2 tsp. ground cumin
salt and pepper to taste

1) Preheat oven to 400 degrees F.

2) Toss the whole green chile, cut tomatoes, onion and garlic with a little olive oil and place them on a baking sheet.

3) Roast the vegetables for 25-30 minutes, stirring them a couple of times during the roasting.

4) Once the green chile has started to blister, pull it out (leave the rest of the vegetables until they're done).  Place the green chile in a paper sack, ziploc bag or bowl covered with plastic wrap for 10 minutes to sweat.

5) Wear rubber gloves for this next step.  Peel the skin off the pepper and cut off the stem of the pepper.  Remove all of the seeds.  Set chile aside.

6) Once the rest of the vegetables are done roasted, pull them out of the oven and cool until they can be handled.  Place all of the vegetables in a food processor.  Add the chicken stock, lime juice and cumin and pulse blend to your desired consistency.  Add salt and pepper to taste.

**Linking up to Robin's Thursday Kitchen Cupboard at The Gardener of Eden**


Robin said...

You always have the best recipes!! I use a couple of them on a regular basis.

Thanks for sharing!!