Fire Roasted Hatch Chile Salsa

Yields 3.5 cups of salsa


8 Roma Tomatoes
4 Hatch Chile
6 Garlic Cloves
1 White Onion
2 Tbsp Olive Oil
1 Tbsp Lime Juice
1/2 Bunch Cilantro
1 tsp Salt
1/2 tsp Cumin
1/4 tsp Sugar

Fire roast the hatch chile, tomatoes, onion, and garlic on the grill.
Cut the stems off the hatch chile and place everything into a blender or food processor.
Leaving the seeds in will make a batch of salsa that is between mild and medium in spice level.

No comments:

Post a Comment