Roasted Green Chile Salsa

  Posted on August 21, 2009  by Leslie Blythe  No comments

The Hatch Hook UP

Well tomorrow is that day that I pick up 72 pounds of Hatch green chilies at 10:30 am PST.  My freezer (in the garage) is empty, in chilly (get it?) anticipation!

I guess I will need to host some “hot luck” parties soon, though I need to discern from my posse of friends, who can handle the heat.  No one with an ulcer is allowed.  Maybe I should have a bowl of Zantac at the door.

I decided that the first thing I will make is salsa to suss out the chile itself and then launch into more adventurous recipes.

I will take pictures of the pick-up.  You are probably now realizing what a nut case I truly am.

Roasted Green Chile Salsa

Makes 2 cups

6 – 8 fresh Hatch green chiles, roasted, peeled, seeded, and diced
2 Roma tomatoes, blackened and roughly chopped
1 tsp fresh oregano, finely minced
1 heaping tsp fresh cilantro, chopped
½ tsp fresh marjoram, finely chopped
1 Tbs cider vinegar
1 Tbs olive oil

Thoroughly combine all the ingredients together in a mixing bowl.