Bright green, smooth and symmetrical- these are qualities to look for in a great hatch chile pepper. Hatch chiles may have originated in New Mexico, but Texas has adopted them as a favorite spicy ingredient in summer dishes, particularly in salsa. I used what was available in my family’s garden, but you can find hatch peppers in season at most grocery distributors. Enjoy!
Warning: You want the beauty of the salsa, not burning chiles to bring tears to your eyes- always wear gloves when handling peppers!
4 Hatch chiles
2 tbs Garlic
3 Roma Tomatoes
Salt and Pepper (to taste)
Total time: about 20 minutes Serves: 4
Pre-heat oven to 350.
Brush hatch peppers with olive oil and place on baking sheet. Roast peppers ten minutes, or until the skin blackens and blisters. Wearing gloves, add roasted hatch peppers to food processor.
I added 1/2 of a Habanero pepper, but if this is out of your spice range (slice off a sliver to test), try substituting with more hatch or a combo of red onion and cilantro for some kick.
Dice tomatoes and garlic before adding to food processor.
I rarely make salsa the same way twice; I think it’s more fun to experiment and see what works. Instead of tortilla chips, my family tried the salsa on veggies (like zucchini), quinoa and salads. Have fun!