I was shopping at Whole Foods this weekend and I saw a large display of hatch chiles.  Immediately I thought of a recipe that I had seen on one of my favorite blogs.  Hatch chiles are native to New Mexico and they’re in season now, so I thought I’d give them a try.  And am I glad I did!  The salsa is complex and spicy, but not too spicy.  Roasting the vegetables adds that bit of sweetness that tames the heat of the chiles.  With the bright acidity of lime juice and some salt and pepper, this fresh salsa is pure vegetable goodness.  Why would you purchase salsa in a jar when you can make this?  I roasted my chiles on the grill, but other than that, the recipe is just as Joy has written it.   Chips and salsa for dinner, anyone?

Here is the recipe for Roasted Tomato and Hatch Chile Salsa.

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