It’s not too late to pick up Hatch Chiles this season. They are fantastic roasted up on the grill but did you know you could also easily roast them in the oven? The ingredients in this Roasted Hatch Chile and Tomatillo Salsa were all roasted up in the oven, and with the whirl of the blender you can have some kick ass salsa for Sunday Football gatherings, or any time.
I’m not a huge football fan, baseball is my game of choice (Go Dodgers!!!). But I love the comradery you get gathering with friends. This salsa would be a great tailgating addition.
Start with this…
And get this…
Of course with the tomatillos, you won’t get the typical red salsa, put that’s the point. Something new, different and seasonal! And who wouldn’t want to unwrap a tomatillos! They are like like garden presents waiting to be opened! But they can be a bit sticky, so once you take the husks off, give them a quick rinse.
Place all your chopped veggies on a baking sheet, drizzle with olive oil, season and roast. This will only take 10-15 min. This recipe really is pretty quick to whip up.
Throw the roasted veggies in a blender with the rest of the ingredients and slowly pulse the mixture until you get you desired consistency.
Adjust the seasonings to your liking. This salsa would also be nice over some fish.
Want to know more about hatch Chiles and how to roast them on a grill? Click here.
Here are a few other recipes using Hatch Chile’s you might enjoy:
Recipe from Melissa’s Hatch Chile Cookbook.