Roasted Hatch Chile Salsa

2 Reviews
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Yield
Serves 12 (serving size: 1/4 cup)
By Hannah Klinger
September 2013
RECIPE BY Cooking Light

Ingredients

  • 3 Hatch chiles
  • 1 pound tomatoes
  • 4 medium shallots, peeled
  • 3 unpeeled garlic cloves
  • 2 tablespoons chopped fresh cilantro
  • 2 1/2 tablespoons fresh lime juice
  • 3/4 teaspoon kosher salt

Nutritional Information

  • Calories 34
  • Fat 0.2g
  • Satfat 0.0g
  • Sodium 185mg

How to Make It

Preheat broiler to high. Place chiles, tomatoes, shallots, and garlic cloves on a baking sheet. Broil vegetable mixture for 10 minutes or until charred, turning once after 5 minutes. Remove chiles from pan. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Remove skins, tops, and seeds from chiles; discard. Remove skins from garlic; discard. Place chiles, garlic, tomatoes, shallots, cilantro, lime juice, and kosher salt in the bowl of a food processor; pulse 10 times or until mixture is well combined.

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Ratings & Reviews

bjane1's Review

alphabetizing
September 13, 2014
I have made this a couple of times and it is the best salsa ever! I can't stop eating it! It is so flavorful. I only peeled part of the skin on the chile and it was fine. I used Anaheim chiles since Hatch chiles weren't available.

alphabetizing's Review

bjane1
August 30, 2013
Pretty darn tasty! My boyfriend added more cilantro than called for just because we both really like it. Otherwise stuck to the recipe. I think the additional cilantro helps brighten up the depth of the roasted veggies. Got a great slow burn, too, that's not overwhelming but is a nice kick. Makes a lot too! Definitely recommend and surprisingly easy, probably peeling the chiles/garlic cloves is the worst part.