Hatch Chile and Sweet Corn Salsa. Photo by Lucinda Hutson.
It’s Hatch chile season…and always time for tequila!
I made this festive salsa to take to a “Hatch Chile and Tequila Potluck” last night. It’s light and refreshing, quite versatile and easy to make! Instead of using serranos and jalapeños found in most salsas, I added bite-sized strips (rajas) of fire-roasted Hatch chiles. Forgoing the traditional salsa flavorings of pungent cilantro and oregano, I substituted sweet marjoram and basil from the garden. These herbs compliment summer’s freshest, sweetest corn– I simply cut the kernels right off the cob, without even cooking them.
We mounded this colorful salsa upon tostada chips and added a big spoonful to the delicious chilled gazpacho that another guest brought. I like to eat this salsa by the bowlful or add a spoonful to a quesadilla made with melted Hatch chile and Monterey Jack cheese. For a more substantial meal, add shredded chicken, grilled shrimp, or leftover steak to this salsa and eat it as a salad, or use the medley as a condiment for roasted meats. It’s delicious stuffed into an avocado half, too!
I also brought to the fiesta a bottle of tequila and my homemade Sangrita—the quintessential spicy, fruity and piquant non-alcoholic chaser always served with shots of tequila in Jalisco, Mexico’s tequila heartland state. I promise to post my sangrita recipe soon because everyone loves it! And what’s a fiesta without tequila?
Hatch Chile and Sweet Corn Salsa
6 (or more!) roasted, peeled, seeded “hot” Hatch chiles, cut into bite-sized raja strips
½ large red onion, chopped
1 bunch green onions, chopped, with some green tops
3 cloves garlic, minced
1 pint organic cherry tomatoes, sliced, lightly salted and drained in a colander
4 ears very sweet fresh corn, kernels cut off the cob
2 Tablespoons fresh marjoram, chopped (or 1 teaspoon dried)
2-3 Tablespoons fresh basil, chopped
2-3 Tablespoons avocado oil (or slightly less olive oil)
2 Tablespoons rice wine or white balsamic vinegar
Juice of 2 Mexican limes
salt and pepper to taste
pinch of cayenne
Mix It Up!
Mound ingredients in a large bowl, then toss gently with the oil and vinegar, lime juice, salt, pepper and cayenne. Chill for several hours or overnight, occasionally tossing lightly. Adjust flavors to taste. Makes a big bowlful to serve a crowd!
¡Viva Nuevo Mexico!
