Roasted Hatch Chile Red Salsa

The Black Cat Kitchen
by The Black Cat Kitchen
15-20 servings
45 min

Another hot salsa take coming at you! You know I love my dips and spreads and salsas. I honestly don't think I make a meal without having some sort of concocted sauce or dressing involved. I have been using the canned hatch chiles in chili and soups for years and finally was lucky enough this year to get my hands on a shipment of hatch chiles from New Mexico directly. I could not have been more thrilled to try out all of the things possible with these chiles.


I loved this salsa so so so much. The roasting brought out so many unique flavors from the peppers and garlic and made the flavors just so rich and deep. I honestly ate this with a spoon at one point I couldn't believe how good it tasted. To be fair, I also used fresh garden tomatoes which REALLY does make a difference in tomato recipes. See if you can still get your hands on some heirloom tomatoes at the grocery store for this one. Honestly the fresh tomatoes is probably more important in this recipe than the fresh hatch because those canned hatch chiles are really wonderful.


Try this out and see what you think!



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Roasted Hatch Chile Red Salsa
Recipe details
  • 15-20  servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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Ingredients
Salsa
  • 3 hatch chiles (or 1 small can), stem and seeds removed
  • 2 large heirloom tomatoes
  • 1 medium white onion, cut in half
  • 4-5 cloves garlic, whole
  • 1 lime (juice)
  • 1/3 c cilantro (you can use stems as well-ton of flavor)!
  • 1-2 Tbsp EVOO
  • salt and pepper to taste
Instructions
Salsa
Heat oven to 350
De-stem and de-seed the peppers
Cut tomatoes in large chunks and onion in half. Peel garlic cloves
Drizzle over olive oil and roast everything for about 20 minutes or so until there is a nice char on the peppers.
Put peppers in ziplock bag and once they cool the skins should peel right off.
Add all roasted items to a food processor and add lime juice, cilantro, salt and pepper and blend until smooth.
Tips
  • If you don't have fresh hatch chiles, sub in 1 small can of diced roasted hatch chiles available in most grocery stores
  • Be creative with the flavors here and try what you like!
  • This salsa tasted INCREDIBLE the next day after it rests (kind of like chili). Try to be patient and make ahead if it's possible!
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