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.
More hatch chile recipes and ideas.
Foodiecrush- Hatch Chile Salsa Verde
She’s Cookin- Enchilada with Hatch Chile Sauce
Beard and Bonnet- Hatch Chile and Tomatillo Salsa
Hatch Chile and Chipotle Salsa
- 3 smaller hatch chiles or 2 large
- 2 ripe tomatoes
- 1 can fire roasted diced tomatoes 14oz
- 1/2 cup onion diced- about 3/4
- 2 in chipotle chiles adobo sauce *see notes*
- 2 cloves garlic
- 3 green onions sliced thinly
- 1 teaspoon dried oregano
Char the hatch chiles directly over your gas burner using tongs to move them around and blacken as much of the surface as you can.
Place the chiles in a zip lock bag and set aside.
Skin the tomatoes by lightly cutting an X on the bottom and dropping into boiling water for about 2-3 minutes.
Peel the tomatoes and then deseed them, add to a blender along with the can of diced tomatoes.
Take the hatch chiles from the bag and remove the blackened skin.
Slice the chiles open and discard the seeds, add the chiles to the blender.
Add the diced onion, chipotles and garlic to the blender and pulse the whole mixture until smooth.
Place the mixture into a large enough pan and add the green onion and oregano.
Simmer for 10 minutes on a low heat to blend the flavors
Season with salt and pepper to taste.
Transfer to a bowl and place int the fridge to cool.
Garnish with fresh cilantro before serving if desired.
To make this less spicy, use only 1 chipotle chile and 2 small hatch chiles or 1 large.