Last Updated March 24th, 2018 at 03:02 pm by Lisa
Thanks again Melissa’s Produce for sponsoring this recipe with your fantastic fresh produce. Fire Grilled Hatch Chile Tomatillo Salsa takes 10 minutes on a grill to create homemade salsa with just the right kick of medium heat.
When Hatch Chiles and tomatillos are grilled, their distinct flavors pop from the fire-grilled char!
August is officially Hatch Chile season, and my good friends at Melissa’s Produce were kind enough to give me a farm box with Hatch Chiles and ingredients to create this recipe.
So what is the big deal about Hatch Chiles?
Hatch Chiles are also known as New Mexico Chiles, are in season late summer into the fall. Since they are only available for a short time, they are super popular for many dishes in the Southwest and that is what all the fuss is about!
If you can’t find fresh Hatch Chiles, they are similar to Anaheim or California chiles. The one thing is they must be roasted to bring out their special flavor and taste. When Hatch chiles are not easily available in August, you can use green Anaheim chiles instead. Roasted brings out flavors in all the ingredients!
Tomatillos are so beautiful, to prepare them just peel the husk, wash and dry. That is it!
- 1/2 onion peeled root end intact
- 3 large Melissa’s Hatch Chiles or Anaheim chiles
- 2 roma tomatoes
- 2 cloves garlic unpeeled
- 5 medium tomatillos husked, washed and dried
- 2 teaspoons sea salt
Fire grill all the vegetables, I used a grilling tray, or directly grill on grate. Allow the vegetables to blacken in spots before turning, and remove when just beginning to soften to a platter.
Peel the garlic.
Chop the onion.
Remove skins, stems, and seeds from hatch chiles, don’t rinse.
Cut chiles into big pieces.
Mix all ingredients with salt in a Cuisinart or chop finely on a cutting board, or grind in a molcajete.
Serve with tortilla chips, on tacos, carnitas, or with grilled chicken.
Hatch Chiles have a meaty flesh and mild-medium heat making them ideal for use in Chile Con Queso, Chile Rellenos, and Chile Verde. But it doesn't just stop there. You can also try roasting and using them in salads, soups, stews, dips, and sandwiches. Melissa’s Hatch Chiles are hand-selected for excellent quality. Choose bright green, glossy peppers that are firm with medium to thick flesh. Avoid soft spots. Refrigerate, unwashed in a plastic bag for up to 5 days.
It is time to grill…and make the salsa…
Set the hatch chiles, tomatoes, tomatillos, onion, and garlic either directly on the grill grate or a grill tray over a hot grill. Keep turning all the ingredients to get grill marks on all sides. Allow the vegetables to blacken in spots before turning, and remove off heat to a platter once they begin to soften.
Next, rough chop the onion and peeled garlic, remove tough skin/seeds/stem from the Hatch Chiles, mix all ingredients for a couple of seconds in a Cuisinart or blender with sea salt, and you will be dipping a salty corn chip in for a bite, or two, or three…or the whole bowl.
A bit on tomatillos, first are they beautiful or what? To prepare them simply peel the husk, wash and dry. That’s it!
What are Hatch Chiles?
Named after the original growing area in Hatch, New Mexico, authentic Hatch Chiles are truly a Southwestern specialty. No other chile is prized more than this variety which grows in the Hatch Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande’s southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy chile plants for most of the summer. Chefs say that the intense sunlight and cool nights in this valley result in a uniquely flavored chile that’s unrivaled by any other.
Hatch Chiles have a meaty flesh and mild-medium heat making them ideal for use in Chile Con Queso, Chile Rellenos, and Chile Verde. But it doesn’t just stop there. You can also try roasting and using them in salads, soups, stews, dips, and sandwiches.
Melissa’s Hatch Chiles are hand-selected for excellent quality. Choose bright green, glossy peppers that are firm with medium to thick flesh. Avoid soft spots. Refrigerate, unwashed in a plastic bag for up to 5 days.
Melissa’s Produce has a Hatch Chile Cookbook:
Now wasn’t that easy? Homemade salsa, has a fresh taste you will never get out of a jar or from any store. Fire grilled flavor and medium heat in this salsa is what people will love in each bite.
Grab a bowl, and a bag of tortilla chips…and make this homemade Fire Grilled Hatch Chile Tomatillo Salsa recipe. Expect lots of compliments, crunching, and munching, as people dip chips into your fresh homemade salsa!
All the Best,
Another great recipe is Grilled Corn – Mexican Chile Lime Elotes