Hatch Green Chile Salsa
The classic and coveted pepper roasted and turned into a tasty salsa!
Equipment
- Sheet Pan
- Blender or food processor
Ingredients
- 2 tbsp. Extra Virgin Olive Oil Not exact. Enough to toss veggies in before oven.
- 4 - 6 Tomatoes, halved Or with a cut in them to make removing peels easy after roasting.
- 2 - 3 cloves Garlic, peeled
- 1 Sweet Onion, halved or quartered
- 4 Hatch Chiles See notes below.
- 1 handful Fresh Cilantro
- 1 Lime, juiced We ran out of limes so we used lime juice in a pinch
- Salt, to taste
Instructions
- Preheat oven 425°F. Rinse all vegetables. Place all ingredients in a mixing bowl and toss with oil (just the vegetables and ingredients through the peppers in the list above). Spread out on a sheet pan. Roast for 15 minutes. Remove from oven and flip vegetables. Roast for another 10 - 15 minutes.
- Remove sheet pan from oven. Let cool and peel skins (if desired). Place all ingredients in a blender or food processor and blend until smooth.
- Chill in the refrigerator or serve immediately (some like salsa warm/hot).
Notes
We happened to roast a large batch earlier so the pics will show pre-roasted peppers. Roast raw peppers with the rest of the ingredients in the instructions if you're doing everything at once specifically for the salsa.