I had never heard of Hatch chiles until there was a taste test of them at Wegman's a couple of years ago. The Hatch chile is from Hatch, New Mexico and is only available fresh at the end of August, beginning of September.
|Fresh Tomato Salsa, Guacamole, Roasted Hatch Chile Salsa|
adapted from Cooking Light September 2013
3 Hatch chiles
1 pound tomatoes
4 shallots, peeled
3 unpeeled garlic cloves
2 Tbsp chopped fresh cilantro
2 1/2 tablespoons fresh lime juice
Broil the chiles, tomatoes, shallots, and garlic cloves on a baking sheet until charred on both sides. Remove chiles from pan and place them in a bag, sealed for about 15 minutes.
Meanwhile, peel the garlic and place itin the bowl of a food processor with the tomatoes, shallots, cilantro and lime juice.
Remove and discard skins, tops, and seeds from chiles. Add them to the bowl of the food processor; Pulse to your desired consistency.
Fresh Tomato Salsa
adapted from Gourmet December 1990
1 lb tomatoes, seeded, and chopped
1 small onion
1 fresh jalapeño, seeded
1 Tbsp fresh lime juice
2 Tbsp chopped cilantro
Finely mince the onion jalapeno in a food processor. Transfer to a bowl. Chop the tomato in the food processor. Add to the onion .jalapeno mixture. Mix in the lime juice and cilantro. Allow to stand for about 1 hour before serving for the flavors to blend.
2 Tbsp chopped onion
1/2 jalapeno, seeded and chopped
3 Tbsp chopped tomato
Juice of 1 lime
Garlic salt, freshly ground black pepper
Place the avocado, onion, jalapeno, tomato and lime juice in a small food processor. Process until desired consistency. Season to taste with garlic salt and freshly ground black pepper.