Hatch Green Chile Heirloom Tomato Chunky Salsa

Fall is the time to make delicious fresh salsas like this Hatch Green Chile
Heirloom Tomato Salsa. It's so flavorful and refreshing, and buying the
ingredients is a great way to support your farmers' markets before it gets too
cold for an outdoor market. If you buy your salsa canned or bottled during the
rest of the year, I hope you'll get to try this for a real treat.

Servings: 2 quarts

Author: Beth Allingham of www.amealinmind.com

Prep Time
10 minutes

Course:

Side Dish condiment

Cuisine:

Mexican-American

Keywords:

fresh salsa Tomato Salsa green chile heirloom tomato salsa green chile salsa hatch green chiles paleo salsa seasonal salsa

🧂 Ingredients

5 roasted Hatch chile peppers

I used mild
3-4 pounds Heirloom tomatoes

chopped fine
½ mild red onion

about ¼ cup, finely chopped
1 serrano pepper

finely minced (adjust to taste)
¼ cup chopped fresh cilantro

plus a small handful for garnish
1 teaspoon pressed garlic

or 1 pinch garlic powder [https://amzn.to/3ojaFLb], or to taste
½ teaspoon salt

to add at the end, see note

Instructions

1 For this recipe I used freshly roasted green chiles that I bought at the
Farmer’s market. If you would like to roast your own, follow steps 2 and 3
below.
2 Set oven rack about 6 inches from the heat source and preheat the oven's
broiler. Line a baking sheet with parchment paper [https://amzn.to/3Fp5Z99] or
aluminum foil [https://amzn.to/43LQdmt]; add Hatch chile peppers.
3 Cook under the preheated broiler until the skin of the peppers has blackened and
blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal
with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove
and discard skins.
4 Scrape off the blackened skins of the peppers. Scrape out the seeds and discard
(I don’t like the seeds in my salsas but you can leave some for spiciness if you
like). Chop the peppers finely, about ¼ inch dice.
5 Stir the chopped, roasted Hatch chile peppers, tomatoes, onion, cilantro, and
garlic or garlic powder [https://amzn.to/3ojaFLb] together for a chunky salsa.
If the heirloom tomatoes are very juicy, strain the salsa by placing it in a
metal mesh strainer. Don’t discard the resulting juice -it’s great to drink
fresh!
6 If you prefer a blended salsa, whizz the salsa in a food processor or blender
until desired consistency is reached.
7 About salt: Heirloom tomatoes are sweet, and the salsa needs salt. If you add it
right away, though, it will pull more of the liquid out of the tomatoes. If I’m
making this salsa ahead of time I wait to salt it until just before serving.
8 Garnish with extra cilantro and serve with chips or any meal that’s good with
salsa.