Hatch Chile Salsa, Batch #1

This is the second time making it and first time actually committing the ratio to paper.. err digital cookbook journal. The first time was last year and it was delicious. This batch is really the second batch of tomato salsa for this summer.

A note about roasting fresh peppers. I started with 2 lbs fresh hatch chile peppers; but after processing them by roasting, peeling, removing the stem and discarding the seeds, I had 14.25 oz left. And, this is fine.

A common substitution for Hatch chiles is Anaheim,
and after roasting these Hatch chiles I really can't tell the difference.

This summer I've made 3 batches of salsa so far with different ingredient ratios. Batches #1 and #3 are essentially the same; the red chile pepper got swapped with Anaheim chiles in #3.

Batch #1, main heat ingredients - jalapenos (8), red chile pepper (1)
Batch #2, main heat ingredients - hatch chiles (2 lbs)
Batch #3, main heat ingredients - jalapenos (8), Anaheim chiles (5)

TheFoodening Blog - Hatch Chile Salsa

Batch #2 Ingredients

5 lb red tomatoes, roasted and peeled
1 head garlic cloves, roasted, peeled, chopped
4 tbsp fresh lime juice
2 lb (14.25 oz) prepared hatch chile peppers, roasted, peeled, seeded
1/2 bunch of fresh cilantro, stems removed and chopped
1 tbsp kosher salt

Directions

1. In a large stockpot, bring tomatoes, garlic, chile peppers, lime juice, and salt to a boil; then simmer over medium heat to reduce the water content. You want salsa that can stay on a chip, not fall off like a soupy mess.

I let the water boil off for roughly 1.5 hrs; then got bored and used a mesh strainer to get more of the solids out into the jar.

2. Turn off heat and stir in cilantro. 

3. Fill sterilized glass jars and process in a hot water bath for 20 minutes.

Makes 5 pints.