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Hatch Chile Salsa

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dmourati
dmourati Posts: 1,268
in EggHead Forum
My local grocery store had some mild Hatch chiles so I decided to make a salsa. I roasted the chiles at about 500F until thoroughly blackened. I peeled and par cooked about a pound of tomatillos and then put them, a quartered onion, and a head of garlic onto the grill for some flame roasting.



Here's the recipe I followed (loosely):

https://pinaenlacocina.com/2018/09/05/fire-roasted-hatch-green-chile-salsa/

And here are some pics.


It turned out very mild but quite tasty. Looking forward to sharing with family and friends later tonight.





Mountain View, CA
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Comments

  • SciAggie
    SciAggie Posts: 6,481
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    That looks delicious. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • thetrim
    thetrim Posts: 11,357
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    Yes sir. Nice work
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • shtgunal3
    shtgunal3 Posts: 5,660
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    I’d hit it

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • saluki2007
    saluki2007 Posts: 6,354
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    Nice.  If I can find some I'm going to give this a try.
    Large and Small BGE
    Central, IL

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