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Roasted Tomato and Hatch Chile Salsa

August 14, 2013 by Joy the Baker 77 Comments

IMG_2831

I have the best intentions of going to the grocery for salmon and salad most evenings.  It’s just the darndest thing… I usually walk out of the store with a bag of chips, a jar of salsa, a bottle of wine, and sometimes a box of cookies (as if I don’t make enough cookies of my own).  Sometimes it’s cold cereal, almond milk, and wine.  Sometimes it’s just quinoa and wine.

I don’t know… I can make a pie, it’s just that dinner is sometimes asking too much.

Today I went to the grocery and picked up ingredients to make salsa… for dinner.  Not just a jar.

It’s summer vegetables (with hella chips)!  Justification complete.

roasted tomato and hatch chile salsa

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?

roasted tomato and hatch chile salsa

Charred tomatoes and chiles make their way into the food processor.

Wait… that’s after we remove the tops and seeds from the hatch chiles.

And you know what handling chiles means, right?  Wash yo hands, on the real.

roasted tomato and hatch chile salsa

We’re going to need a big squeeze of lime and maybe a dash of water.  Blend that sucker up!  Now it’s salsa!!

roasted tomato and hatch chile salsa

Salsa with chips.  Go on and call it dinner.  You’re in good company.  You’re in my company.

This salsa has depth thanks to the roasting.  We’ve intensified the tomatoes and chiles, onions and garlic, making this salsa completely irresistable.  The spice is there, but it’s delicious, not impossible.

It’s good stuff.  Of course it is!

Blackened Hatch and Tomato Salsa

makes about 2 cups

super delicious and inspired by Kitchen Konfidence

Print this Recipe!

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.  Stir in cilantro if using.  Add salt and pepper to taste.  Chill until ready to serve.  

 

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Filed Under: Recipes, Savory, Snacks, Vegan

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Reader Interactions

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I Made This
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  1. Brad

    October 23, 2013 at 2:55 pm

    Made this with one alteration… instead of using the broiler in my oven, I roasted the vegetables on a charcoal grill with a couple chunks of mesquite. Added a nice smokey flavor to it.

    Reply
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Trackbacks

  1. Little Bits for a Monday - dizzy swallows dizzy swallows says:
    March 30, 2016 at 3:25 pm

    […] there’s a few batches of delicious salsa in our future. Here is a scrumptious looking recipe from Joy the Baker. […]

    Reply
  2. Cooks Joy - Roasted Hatch Chile and Tomato Salsa says:
    May 29, 2015 at 5:43 am

    […] Hatch chile is a mild pepper similar to Anaheim pepper. Roasting these peppers bring out the flavors and combined with the usual salsa ingredient, they make excellent salsas. They are long, slender and can also be used for making stuffed peppers. The family loves salsa and this was a super hit. Recipe adapted from here. […]

    Reply
  3. The Best of Super Bowl Bites | The Effortless Chic says:
    January 31, 2014 at 6:09 am

    […] 5. Roasted Tomato and Hatch Chile Salsa, Joy The Baker […]

    Reply
  4. Every Super Bowl Party Recipe You'll Ever Need - What Dress Code? says:
    January 30, 2014 at 3:09 am

    […] (Vegetarian) 18. Chocolate-Covered Strawberry Footballs | Domestic Fits (Vegan, Gluten-Free) 19. Roasted Tomato and Hatch Chile Salsa | Joy the Baker (Vegan, Gluten-Free) 20. Spicy Roasted Chile Peanuts and Pepitas | Southern Living […]

    Reply
  5. Garden Tomatoes says:
    January 1, 2014 at 5:14 pm

    […] the Baker keeps me entertained, and this Roasted Tomato and Hatch Chili Salsa was wildly simple and wildly amazing. Whole Foods had “hatch chili season” signs out […]

    Reply
  6. Roasted Tomato and Hatch Chile Salsa says:
    October 21, 2013 at 3:18 pm

    […] Photo: joythebaker.com (adsbygoogle = window.adsbygoogle || []).push({}); View the recipe: https://joythebaker.com/2013/08/roasted-tomato-and-hatch-chile-salsa/ […]

    Reply
  7. Garden Tomatoes says:
    September 30, 2013 at 11:59 am

    […] the Baker keeps me entertained, and this Roasted Tomato and Hatch Chili Salsa was wildly simple and wildly amazing. Whole Foods had “hatch chili season” signs out […]

    Reply
  8. Food and Pinterest! » Roasted Tomato and Hatch Chile Salsa says:
    September 9, 2013 at 3:35 pm

    […] Joy the Baker […]

    Reply
  9. In Season at the Farmers Market – Blackened Hatch and Tomato Salsa | LA City Farm says:
    September 9, 2013 at 2:16 pm

    […] Baker, Cookbook Author and Food Blogger, Joy Wilson (JoytheBaker.com) has created this incredible, Blackened Hatch and Tomato Salsa, using late summer’s […]

    Reply
  10. Best Pinterest Posts » Roasted Tomato and Hatch Chile Salsa says:
    August 31, 2013 at 8:26 am

    […] Joy the Baker […]

    Reply

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