Hatch Chile Salsa

Ingredients and Weight:

• 4 medium tomatoes (about 1.5 pounds)
• 2 medium Hatch chiles (about 8 ounces), roasted and peeled
• 1 medium onion (about 8 ounces), chopped
• 2 cloves garlic, minced
• 1/2 cup chopped fresh cilantro
• 1 teaspoon kosher salt, or more to taste
• 1/4 teaspoon black pepper
• 2 tablespoons lime juice
• 2 tablespoons red wine vinegar

Preparation Time:

15 minutes

Cooking Time:

N/A

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. Core and dice the tomatoes into small pieces.
2. Remove the stems and seeds from the Hatch chiles and roast them in a preheated oven at 400°F for 15-20 minutes or until charred. Once cool enough to handle, peel and finely chop.
3. Combine the tomatoes, chopped Hatch chiles, onion, garlic, cilantro, salt, pepper, lime juice, and red wine vinegar in a large bowl.
4. Stir until well combined.
5. Taste and adjust seasonings as needed.
6. Serve immediately or refrigerate for later use.

Nutritional Information:

Per 1/4 cup serving:

• Calories: 20
• Fat: 0g
• Cholesterol: 0mg
• Sodium: 100mg
• Carbohydrates: 5g
• Dietary Fiber: 1g
• Sugar: 3g
• Protein: 1g

Dish Characteristics:

• Vibrant red color
• Spicy and flavorful
• Fresh and tangy
• Versatile and can be paired with chips, tacos, burritos, or salads

User Comments:

• "This salsa is the perfect balance of heat and flavor. I love using it on tacos."
• "I'm not usually a fan of spicy food, but this salsa is surprisingly mild and delicious."
• "I prefer my salsa with a bit more heat, so I add an extra Hatch chile to the recipe."

Special Precautions and Tips:

• If you don't have Hatch chiles available, you can substitute another type of roasted and peeled chili, such as Anaheim or poblano.
• You can adjust the heat level of the salsa by removing the seeds from the chiles before roasting.
• To make a larger batch of salsa, simply double or triple the ingredients.