Hatch Chile and Roasted Vegetable Chunky Salsa (GF) (V)
Print RecipeServings: 8 servings
The salsa can be done as a chopped salsa with a knife and then mixed together or blended in a food processor. I liked the idea of a chunky salsa that has some texture to add to a grilled meat, tacos or burritos. Give it a try and Enjoy!
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Recipe Multiplier
- 3 ea Roasted Hatch Chiles diced
- 1 ea Yellow Onion sliced
- 3 ea Tomatoes
- 5 ea Roasted Garlic Cloves
- ½ bunch Bunch of Cilantro
- 1 ea Juice of one Lime
- Kosher Salt to taste
Instructions
- Char the Hatch Chiles, Onion slices and whole Tomatoes on the grill or under the broiler.
- Chop all of the above ingredients in to ½ - ¾" dice.
- In a molcajete (mortar), add the onion and break down the onion with the pestle and break down the onions.
- Once the onions have been broken down to smaller pieces to a paste (break them down to your liking) Add the hatch chiles and continue to grind them down.
- Once they have been broken down to your liking, remove from the molcajete to another bowl.
- Add to the molcajete, the garlic and a pinch of salt. Grind the garlic to a paste.
- Add the tomatoes to the molcajete and grind them down to a chunky salsa consistency.
- Add the cilantro and grind down to smaller pieces leaves.
- Add the lime juice.
- Add back the onions and hatch chiles to the tomato mixture in the molcajete.
- Mix to combine. Adjust seasoning with additional salt and lime juice as needed. Enjoy!
Video
Notes
Vegetables will be easier to grind in the molcajete when they are warm. But you can do when they are cold as well.
Enjoy the salsa warm or chilled.