We were planning a big hiking trip with the family and I wanted to bring a fresh salsa made from our garden, but I was walking through our local grocery store and came upon something I have never seen before in this particular store - Hatch Chile Peppers. Such good fortune! Living in the Chicago area, fresh Hatch Chiles are just not something we come by often. If at all. It took everything I had not to snatch them all up to keep for myself. Hatch chiles are grown in New Mexico's hatch Valley. It's an earthy pepper with a mild heat, though after I roasted them and cooked them into this gorgeous salsa, the back heat really developed. Not too crazy, though.
Because of the soil conditions in the Hatch Valley, Hatch Chile peppers have a unique flavor of their own, so you'll want to get your hands on some. The salsa was a big hit with the crowd and disappeared when I got the pulled pork ready for tacos. Seriously, a bit of this Hatch chile salsa spooned over pulled pork? What else do you need? Learn more about the Hatch Chile Pepper.
Patty's Perspective: This salsa is addictive!
Hatch Chile Salsa
- 1 pound Hatch chile peppers
- 2.5 pounds heirloom tomatoes
- 1 medium white onion
- 4 cloves garlic
- Juice from 1 lime
- ¼ cup chopped cilantro
- Salt to taste
- Heat oven to 350 degrees F.
- Slice the Hatch chile peppers and tomatoes in half lengthwise. Remove the seeds from the peppers. Set them all onto baking sheets.
- Slice the onion into chunks and place them onto the baking sheets.
- Place the garlic on the baking sheets as well.
- Bake for 20-25 minutes, or until the pepper skins are nicely charred.
- Remove from heat and allow to cool. Peel the skins from the peppers and tomatoes and discard. Drop the peppers and tomatoes into a food processor.
- Squeeze garlic from their skins and place them into the food processor along with the onion.
- Add lime juice, cilantro and salt. Process until smooth.
- Adjust for salt and set into a covered bowl.
- Refrigerate a few hours to allow flavors to mingle.