Hatch Chile Salsa

It’s Hatch Chile Roasting Time!
The Hatch Chile Festival is happening this weekend in Hatch, New Mexico, the “Chile Capital of the World.” Although we won’t be making it to the festival, we will be making Hatch Chile Salsa.

Remove the skin, stems and seeds from the roasted chiles.

Put the chiles (about six to eight) in a food processor with a half of chopped white onion, and a couple cloves of garlic.

Pulse until the mixture is chunky (don’t over blend). Hatch chiles come in varying degrees of heat. These were the Sandia variety and they were hot!

Add a tomato to the salsa mixture. This beauty is a Golden Jubilee heirloom tomato. To remove the skin, submerge the tomato in boiling water for ten seconds.

Score the skin with a paring knife and it will slide right off. Cut the tomato into quarters and squeeze out the seeds. The Golden Jubilee is a mild tomato with a small amount of seeds and meaty flesh. Perfect for salsa. Put tomato in the food processor with the chiles and pulse again. Then add fresh squeezed lime juice, a little grapeseed oil and salt to taste. Pulse to combine. This smokey hot salsa is really good with grilled foods!

Labor Day Weekend Grillin’
Swordfish with Hatch Chile Salsa
Filet Mignon with Ajvar
Zucchini, Mushrooms, Onions
What are you grilling this weekend?
HaPpY LaBoR DaY!
LABOR DAY UPDATE 9.07.09
This morning we participated in
“Conquer the Bridge.”
A 5 mile run/walk over
The Vincent Thomas Bridge here in San Pedro at
The Port of Los Angeles.







It was awesome!
Happy Labor Day!

16 thoughts on “Hatch Chile Salsa”

  1. ooh, it's hatch season! I'm going to New Mexico on Wednesday… I'll have to be on the lookout to get some. I'm sure I've tasted them before, but not enough to say that I appreciate their distinction. Can't wait! And if I can bring some back, I'll have to try your salsa.

  2. I've just spent the most enjoyable time catching up on your posts Lori Lynn.
    How is it you make everything look so simple to prepare? I don't know if I can make your recipes but I do love watching you make them. And your photos are fantastic.

  3. The festival sounds like fun. Did you roast the chilies on the grill before putting them in the food processor?

  4. Get photo of the market. Most of the market here in Texas have been roasting peppers in front of their stores. I love to pass by and smell that spicy pepper air. Great salsa.
    Happy Labor day to you too!

  5. Wonderful salsa Lori Lynn! I am deficient in the chili department.. I love coming here and learning about foods I barely have scratched the surface on. I would LOVE to try this on swordfish!! Thanks for sharing!!

  6. Love chilies and love the Labor Day update. You got some great pictures from the bridge – quite a new visual perspective of San Pedro. Happy Labor Day!

  7. Gosh, your grilled plate looks a lot tastier than ours. We just did burgers. I did saute some mushrooms to go with it. The chilli salsa and ajvar look terrific on the fish/meat.
    The bridge shots look so familiar…:D
    It was awesome!

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