3 Hatch Chilies [hot]
2 tomatoes
1 large onion, quartered
4 cloves of garlic [unpeeled]
1-2 limes, cut in half
3 T. cilantro, finely chopped
salt and pepper to taste
Ingredients for salsa charred up
Directions
- Setup your grill for a direct cook and preheat to 500F (or set your oven to broil)
- Roast the first five ingredients for 2-3 minutes, flip and continue the process until the vegetables are charred on all sides, roughly ten to fifteen minutes. For the limes, grill cut side down for 2-3 minutes if desired.
- Remove veggies from grill. Place chiles in a bowl and cover with plastic wrap.
- Remove the outer skin from the tomatoes, onions and garlic and toss in a food processor, as well as the cilantro. Squeeze the juice from one lime over the veggies.
- Once the chiles have cooled, remove the outer skin (it should peel right off). Cut off the stem end of the chiles and slice open one side. Open the chiles up so that they are laying flat and scrape out the veins and the seed (reserving the seeds if you like your salsa extra spicy). Toss the chiles into the food processor.
- Give the food processor a couple of quick pulses until it has reached your desired consistency.
- Taste and adjust seasonings by adding salt and pepper and/or more lime juice or cilantro. If it’s not spicy enough, add in some of the reserved seeds.
- The salsa can be eaten warm, or chilled. The longer it sits, the more the flavors will marry and develop.
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