Hatch season is one of my favorite seasons! Yes, all of my seasons revolve around food! Whether you like it hot of mild, this sauce is perfection, so full of flavor. This is my favorite of all the salsas!
2 1/2 – 3 lbs Hatch chiles, hot, mild or a mix
3 Roma tomatoes
2 Small onions
1 Bulb of garlic, less if you are not a garlic lover
1 Cup hot water, divided
Salt to taste
On a sheet pan, put all of you chiles on and roast them under a broiler until the skins turn black and bubble, watch the close not to burn the whole peppers. Make sure to turn them and roast both sides. When done, pull them off the pan right away and put them into a ziplock bag or container with a tight lid. Let them set for at least 20 minutes to cool down and sweat their skins off.
Next, cut you onion into quarters and remove skins, toss them on sheet pan, add whole tomatoes and peeled garlic cloves. roast these under the broiler just until they darken slightly. Turn and roast both sides. (Don’t burn the garlic!!)
Pepper and seed the peppers and remove the skins from tomatoes.
Toss everyone in the blender (you are going to need to do this in 2 batches) with 1/2 cup hot water (per batch), blend completely and add salt to taste.
**Be very careful when blending HOT ingredients!!**
Use this on tacos, burritos, nachos, burgers, hot dogs, in soup, dip your chips in! This stuff is delicious!
Here is a link to my Hatch Chile Table Sauce video: https://www.youtube.com/watch?v=uVfMffNCd3c&t=6s
Enjoy!
~J~
