Ingredients
The following ingredients have 4 Servings
- 1 Hatch Chile
- 2 cloves garlic, minced
- 1 scallion, finely chopped
- 1 cup fresh ripe tomato, diced
- generous grinds salt & pepper
Instruction
- Preheat a grill to medium.
- Spray the chile with cooking oil, and grill on direct heat, turning every few minutes so it gets nicely singed all around. It takes about 8 to 10 minutes to grill.
- When the chile is browned and blistered all over, remove it from the grill and set aside to cool.
- When the chile has cooled, remove the outer layer of skin with a sharp knife. Start by cutting a slit down lengthwise, then grab and peel the thin skin. Use gloves or take care not to rub your eyes when working with chile peppers.
- Once the skin is off the chile, cut it open and remove most of the seeds. I kept a bit of the seeds, perhaps 1/4 of them or so. You can adjust the amount of seeds based on the amount of kick you want for your salsa–it’s the seeds that pack the heat.
- Chop the chile flesh and place it in a small bowl along with any seeds you choose to use.
- Stir in the remaining ingredients. Let it sit for an hour or so to let the flavors meld. Then you are ready to enjoy!
