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.

Comments

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