Fire Grilled Hatch Chile Tomatillo Salsa takes minutes on a grill to create homemade salsa with just the right kick and the flavors pop from the grill char!
MORE OF HATCH CHILE RECIPES YOU WILL LOVE…
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.
HOW TO ROAST HATCH CHILES AT HOME ON THE GRILL:
- In a large bowl, rinse your Hatch chiles in cool water.
- Heat your grill on medium high, place your stainless grill tray over the burner. It isn’t necessary, you can grill the chiles right on the grill grate but helps to roast them more evenly.
- Space the Hatch chiles in a single layer, and turn using long tongs until black char blisters form on each side of the chiles.
- Transfer roasted chiles to a platter to cool. Some people place in a bag or other container that you can close – you want them to sweat. Mine peel just fine without this step.
- Allow the chiles to cool, then cut the stem end off first. Next, on a cutting board pull all the tough outer skin of the chiles off. Use a small waste bowl to discard the seeds, stems, and skin.