Hatch Chile Salsa - Recipe
A quick and easy salsa recipe made with Hatch chiles, heirloom tomatoes, onion, garlic, lime juice and cilantro.
- 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.
Calories: 20kcal | Carbohydrates: 4g | Sodium: 5mg | Potassium: 213mg | Fiber: 1g | Sugar: 2g | Vitamin A: 700IU | Vitamin C: 18.6mg | Calcium: 11mg | Iron: 0.4mg