Monday, August 29, 2011

Hatch Chilis: First, we try salsa.

Well, it's Hatch Chili season & I've been playing around with the fun little chili from Hatch, New Mexico in my California kitchen. Here are the first things I learned:
  • Wash your hands
  • Wash your hands
  • Don't touch your face, (don't wipe your brow)
  • And, wash your hands
Yikes! The oil in these babies is hot. I also note cooking with the Hatch Chili can be a little like playing Craps. You simply can''t predict the outcome. First, I taste a nice and mild one then a scorcher. Well, at least I'm clear on what I'm up against.  I stopped by my neighborhood specialty grocer for well, a specialty item, and they were having a Hatch Chili fest. They roast, you buy and even they were separating the hot from the mild as they tasted them! I'd prefer to roast them myself -  that's another post and it's coming.

The first attempt at Casa del My House, was Roasted Hatch Chili Salsa:

I sweated onions, roasted tomatoes and Hatch Chilis and combined them with salt and a garlic clove in the food processor.

Easy and tasty.

Next time, I'll go for Roma tomatoes, the big cherry tomatoes from my garden are yummy, but a little sweet. The salsa was a bigger hit day 2 than day 1. But, isn't it always?

Click here for the recipe.

Just a spot of lime juice along with the salt was a great idea. And voila!

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