The fires are blazing and the Hatch chiles are being flame roasted everywhere!
Every year around this time, fresh Hatch chiles are shipped from New Mexico. Many local supermarkets are having Hatch chile roasting. All you have to do is buy them, and the market roasts them for you. If you cannot find fresh Hatch chiles to roast, you can often find them frozen or canned. But fresh is best, of course.
According to the Frieda's website:
Hatch Chiles are a much sought-after group of long green pepper varieties exclusively grown in the Mesilla Valley near Hatch, New Mexico. They look a bit like Anaheim Chiles but they are quite a bit spicier – the Extra Hot Hatch variety is typically hotter than a Jalapeno.
The robust, spicy flavor of the Hatch Chile makes it a beloved pepper for chile fans (aka “chile heads”), who go nuts for the zesty aroma as they are roasted over an open flame.
Hatch chiles come in both a mild and hot version, so it is easy to find your heat intensity level. I used mild Hatch chiles in this salsa recipe, but if seek the heat you can use the hot version.
This salsa is excellent with tortilla chips, or as a topping for burgers, steak, grilled chicken or fish. Spoon some over enchiladas before you bake them, or put a big dollop on a bowl of tortilla soup for a tasty garnish. No matter how you use this salsa, enjoy it!
Recipe: Hatch Chile-Lime Salsa
- 1 pound fresh tomatoes, seeded and diced
- 1 large shallot, minced
- 1/2 cup diced roasted hatch chiles
- 1 teaspoon sea salt
- 1/2 teaspoon lime zest
- 1/2 teaspoon ground chipotle chile pepper
- juice of one lime
- In a medium bowl, mix together all the ingredients.
- Place the salsa into the refrigerator.
- Let the salsa sit for at least 2 hours to let the flavors meld.
Preparation time: 10 minute(s)