If you’re like me, and you have an affliction for our world famous New Mexico Green Chile, then this recipe is right down your alley. This recipe boasts a super smoky flavor as well as a huge kick (depending on how hot your green chile is) from the green chile.
Ingredients for Grilled Green Chile Salsa Recipe
- 1 Clove garlic
- 1 Thick slice white onion
- 1 Roma (plum) tomato
- 1 Tomatillo
- 2 jalapeños
- 3 Large Hatch, New Mexico Green Chiles (roasted, peeled, seeded) **Or 1/2 cup frozen or canned green chile (if you can’t find fresh)
- 1/2 c Water
- 1 tbsp Fresh cilantro; roughly chopped
- 1/8 tsp Kosher salt
- 2 tablespoons granulated garlic powder
- 1/4 tsp Cumin; toasted and ground
Grilled Green Chile Salsa Preparation
Fill a medium sized bowl with ice and enough water to make the ice cubes float. Roast Fresh New Mexico Green Chile directly on stovetop flame, turning frequently with tongs, until the skin on the entire chile has blistered. Place roasted chiles in bowl with ice. The cold water will help in removing the skins. Remove all skins, cut stems off and rinse as many seeds out as possible, unless you prefer to leave them. With a knife, empty tin can, or pizza cutter, dice green chile into half inch, or smaller squares. Pan roast garlic until brown and soft, then peel. Pan roast onion until brown and soft, then roughly chop. Pan roast tomato until blistered, deeply browned, and soft. Pan roast tomatillo until blistered, browned, and soft. Pan roast jalapeños until blistered and soft. ( You may pan roast all the vegetables in the same pan. You may also grill them on a propane grill.) Place the garlic, onion, tomato, jalapeños and tomatillos in a food processor and pulse briefly until finely chopped. Add the water, cilantro, salt, cumin, garlic powder, and process again until blended. Remove from blender and pour into a serving bowl, add chopped chiles, stir, enjoy. Keeps, tightly covered, about 3 days in the refrigerator. Makes about 1 1/4 cups.