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!
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My eyes are literally watering just reading about these hot chilies!!!
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.
I've been seeing quite a bit of hatch chiles lately. Nice idea on the salsa. I think I need to stock up on them. ;-D
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.
great food oh hearing so much about this festival sounds great