Apparently there's a chile that takes over the world this time of year. The hatch chile is everywhere and I can't believe I've never cooked with it, considering my love of all things spicy.
Hatch chiles are grown in New Mexico and are similar to an Anaheim chile in looks but hotter. Roasting them seems to be the best way to get their amazing flavor into recipes.
I had a hard time deciding what to do with mine but ended up keeping things simple. I made a chipotle salsa and added the roasted charred chiles.
From this point, you can grab some chips and a cold beer and dip until you're done dippin' and drinkin'. You could grill tri-tip or skirt steak and spoon some salsa over it.
Chop it up and kick back with some street-style tacos.Seafood bowl! Halibut with this salsa would be amazing served over rice and black beans.
If you've never charred chiles or peppers before don't stress. I know placing something other than a pot directly on your gas burner goes against every safety talk you've ever heard but just do it, the smell is awesome.
Drop them in a zip lock baggy and let it steam up for 5 minutes. After that, you'll be able to slide the black skin right off. I know the picture of my roasted chiles are in a skillet and this may have set you thinking I roasted them in the oven.
Well, you probably could if you had a spare hour or so.I cheated and opted for the 10-minute method, but the skillet is way prettier.
On a spicy scale of 1-5, 5 being dragon style, this salsa would be a 3 1/2ish (maybe a 4). I love spicy so it was perfect for me, there's no hard and fast rule about sharing anyway.
Cut the adobo chiles to one and reduce the hatch from three to two and you should be safe.This is salsa guys.
A semi spicy hatch chile and chipotle salsa, perfect for topping meat and fish or just for snacking with tortilla chips.
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