[SMN FEATURED Recipe] Hatch Chile and Grilled Corn Salsa

“Hatch is the TRUE flavor of New Mexico. Flame-roasted, mild green chiles have been part of the New Mexican cuisine for over 400 years. Hatch has its own unique taste, not Tex-Mex, not Mexican…” -Steve Dawson Founder/President of Hatch Chile Company

The hatch chile is widely known for its amazing flavor especially after being fire-roasted. It originates from Hatch, New Mexico. It’s harvest season only comes once a year at the end of the summer. Enjoy this hatch chile in replace to any recipe that you would normally add any kind of jalepeno, habanero, or serrano. It’ll add a much smokier and stronger pepper flavor than most pepper out there. Remember, to get the best flavor out of them, fire-roast them on a grill or even over your gas burner in your house. After charring the skin black, keep it in a brown bag or container, let the heat and steam from the pepper do it work while covered, then peel off the charred skin. Viola! You have an amazing hatch chile pepper!

My Hatch Chile and Grilled Corn Salsa recipe best serves up to six people. It’s great as a side for grilled beef, chicken, pork, and fish! It can also stand well on it own!

On September 3rd & 4th, 2011, Hatch, New Mexico will be having their annual Hatch Valley Chile Festival. Check this link out for more information! http://www.hatchchilefest.com/

Ingredients: 2 ears of corn, grilled/charred and shucked, 2 fire-roasted Hatch chiles, seeded and diced, 1-15oz can of black beans, 1 red or green bell pepper, seeded and diced, 1/2 medium red onion, diced, 1/2 cup cilantro, roughly chopped, 1 clove of garlic, minced, 3 tablespoons rice wine vinegar, salt & pepper TT (to taste)

Directions: Chop and prep all vegetables and add them to a mixing bowl. Drain can of black beans, quickly rinse off starchy liquid and add to the mixing bowl. Add your rice wine vinegar and season to taste. Keep cool before serving.

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