Ingredients:

  • 8 medium Hatch green chiles, about 12 oz (340g)
  • 2 medium ripe tomatoes, about 12 oz (340g)
  • 1/2 medium yellow onion, about 4 oz (115g)
  • 3 garlic cloves, about 1/2 oz (15g)
  • 1/2 cup fresh cilantro leaves (15g)
  • 2 tablespoons fresh lime juice (30ml)
  • 1 teaspoon kosher salt (6g), plus more to taste
  • 1/4 teaspoon ground cumin (1g), optional

Instructions:

  1. Position an oven rack about 4 inches below the broiler and heat the broiler to high.
  2. Line a rimmed baking sheet with foil. Arrange the Hatch chiles, tomatoes, onion, and garlic on the sheet.
  3. Broil for 5 to 7 minutes, turning the chiles and tomatoes once, until the chile skins are blistered and blackened in patches and the tomatoes have softened.
  4. Remove the garlic after 3 to 4 minutes if it begins to brown too quickly. Slightly golden garlic is ideal; dark garlic can taste bitter.
  5. Transfer the roasted chiles and tomatoes to a medium bowl and cover with a plate or plastic wrap. Let them steam briefly so the skins loosen.
  6. When cool enough to handle, peel the chiles and tomatoes. Remove the chile stems and remove some or all of the seeds according to your preferred heat level.
  7. Add the peeled chiles and tomatoes to a food processor with the roasted onion, garlic, cilantro, lime juice, kosher salt, and optional cumin.
  8. Pulse several times until the salsa is combined but still textured. Do not purée.
  9. Transfer the salsa to a bowl and let it rest for 10 minutes. Taste and add more salt or lime juice if needed. Serve chilled or at room temperature.