Roasted Tomato and Hatch Chile Salsa On a scale from mild to AAAHHHHHHH!!!, hatch chiles are a medium-spicy. They have a little kick that some might refer to as a big kick. When thrown on a pan with cherry tomatoes, whole garlic cloves and red onion, the whole mixture puckers and blisters. The more char you create the more delicious your salsa will be. It’s an aggressive roast. Why not just go for it? Charred tomatoes and chiles make their way into the food processor. Blackened Hatch and Tomato Salsa makes about 2 cups 3 hatch chile peppers 1 small red onion, peeled and quartered 3 cloves garlic, peeled 1 pound cherry tomatoes salt, fresh cracked black pepper and a good drizzle of olive oil juice of 1 or 2 limes small handful fresh cilantro, chopped (optional) splash of water, to thin it out a bit Place a rack in the upper third of the oven and preheat oven to 425 degrees F. Place whole hatch chiles, quartered onion, whole garlic cloves, and whole cherry tomatoes on an unlined baking sheet. Drizzle with olive oil and sprinkle generously with salt and fresh cracked pepper. Place in the oven and allow to roast for 20 minutes, or until tender. Remove from the oven and toss the vegetables together. Place the oven on t he broiler setting to char the vegetables (this works best in a gas oven). Place the vegetables as close to the broiler as possible and keep an eye on the vegetables as they begin to char. Remove from the broiler and toss as necessary until the desired char is reached. Remove from the oven and allow to rest until cool enough to handle. Place the onion, garlic,and tomato in the bowl of a food processor fitted with a blade attachment. Place chiles on a cutting board. Use a knife to remove their tops and cut lengthwise down the center. Use a spoon to scrape out the seeds and discard. Coarsely chop the chiles and add to the bowl of the food processor. Add lime juice and a few tablespoons of water. Blend until combined. .
Posted on: Fri, 30 Aug 2013 13:50:55 +0000
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