Blackened Hatch and Tomato Salsa
makes about 2 cups
super delicious and inspired by Kitchen Konfidence
3 hatch chile peppers
1 small red onion, peeled and quartered
3 cloves garlic, peeled
1 pound cherry tomatoes
salt, fresh cracked black pepper and a good drizzle of olive oil
juice of 1 or 2 limes
small handful fresh cilantro, chopped (optional)
splash of water, to thin it out a bit
Place a rack in the upper third of the oven and preheat oven to 425 degrees F. Place whole hatch chiles, quartered onion, whole garlic cloves, and whole cherry tomatoes on an unlined baking sheet. Drizzle with olive oil and sprinkle generously with salt and fresh cracked pepper.
Place in the oven and allow to roast for 20 minutes, or until tender. Remove from the oven and toss the vegetables together. Place the oven on t he broiler setting to char the vegetables (this works best in a gas oven). Place the vegetables as close to the broiler as possible and keep an eye on the vegetables as they begin to char. Remove from the broiler and toss as necessary until the desired char is reached.
Remove from the oven and allow to rest until cool enough to handle. Place the onion, garlic,and tomato in the bowl of a food processor fitted with a blade attachment.
Place chiles on a cutting board. Use a knife to remove their tops and cut lengthwise down the center. Use a spoon to scrape out the seeds and discard. Coarsely chop the chiles and add to the bowl of the food processor. Add lime juice and a few tablespoons of water. Blend until combined. Stir in cilantro if using. Add salt and pepper to taste. Chill until ready to serve.
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