Fire-Roasted Hatch And Serrano Chile Salsa
- 4 Hatch chiles
- 4 Roma tomatoes
- 3 to 6 Serrano chile peppers (depending on desired heat level)
- 3 Cloves garlic
- Half a large sweet or white onion
- 1 or 2 Squeezed limes
- 1 teaspoon Apple cider vinegar
- Salt and ground black pepper, to taste
- Heat your grill to high (rub it with olive oil first), or set your broiler on high. Add the Hatch chiles, tomatoes, onion, Serranos, and garlic to the grill or a baking sheet. Place on grill or in oven on top rack. Cook and turn over several times until blistered all over (about 20 minutes or so).
- Remove everything off the heat, then place the peppers in a paper bag for about 10 minutes. Remove from bag and peel the skins off the peppers, tomatoes and garlic. Add those and the rest of the ingredients to a blender and blitz to desired consistency.
- Taste and adjust for salt and lime, if necessary. Serve in a bowl with along with a big bag of tortillas chips. Leftovers (if any) can be stored in an airtight jar in the refrigerator for about two weeks. This can also be made ahead and refrigerated until ready to serve.
hatch, tomatoes, serrano chile peppers, garlic, sweet, apple cider vinegar, salt
Taken from food52.com/recipes/59226-fire-roasted-hatch-and-serrano-chile-salsa (may not work)