Ingredients

The following ingredients have 2 Servings
  • 1 cup fire roasted hatch chiles (stemmed and seeded)
  • 1 tablespoon olive oil
  • 1 medium yellow onion (chopped)
  • 3 cloves garlic (minced)
  • 1/2 cup cilantro (stems and leaves, roughly chopped)
  • 1 lime (zested and juiced)
  • 1/3 cup apple cider vinegar
  • 1/3 cup honey
  • 1 teaspoon salt

Instruction

  • Heat olive oil in a medium skillet over medium high heat. Add the onions and cook until soft and translucent, stirring occasionally, about 5 minutes. Do not brown the onions.
  • Stir the garlic into the onion and and cook for one minute until fragrant, but not browned. Transfer the onion mixture to a food procesor. Add the hatch chiles and pulse 8-10 times.
  • Add the chopped cilantro, lime zest, lime juice, cider vinegar, honey and salt. Puree until smooth.
  • Store refrigerated in an airtight container for up to a week.