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Roasted Hatch Chili Salsa

I wasn't confident enough about the acid content to can these, so they are in the chest freezer now.

This week, the CSA gave us three hatch chilies! I successfully roasted and peeled them, and then, faced with many tomatoes and a good onion and a jalapeno pepper, I decided to make salsa.

I loosely followed this recipe from Chili Pepper Madness. It is so good! I'm mad that I don't have any chips or tortillas or anything that would be good for snacking with this salsa at the moment.


The Recipe:
3 hatch chilies
4-5 medium tomatoes, halved
1 white onion, cut into chunks
4 cloves garlic, smashed
1 lime, juiced
1 jalapeno, seeds and membrane removed
salt to taste
  • Coat the chilies in olive oil and salt. Roast them under a broiler for 20 minutes, flipping half-way through. Immediately transfer to a covered bowl to cool off, then remove the skins and stems.
  • Place halved tomatoes, chunks of onion, and garlic cloves on baking sheets. Bake at 350 for 20 minutes. Remove tomato skins.
  • Place all ingredients in a food processor. Process until smooth and salt to taste.

The Verdict: 
Overall grade: A
Overall reason: This is my ideal salsa; flavorful and mellow.
Time to prepare: 1 hour plus time to wash the many dishes involved.
Husband quote: He hasn't tasted it yet, but I suspect he will love the jalapeno kick.



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