Hatch Green Chili for Salsa - Uncooked or Roasted?
If you were making a mango / pineapple / tomato spicy salsa that called for a green chili... (and all you had on hand was a green "hatch" chili)
Would you bother to grill or roast the pepper before hand, OR would you just use the chili pepper 'raw' in the salsa?
Thank you for any help or/ suggestions.
You are so lucky to have Hatches. IMO grilling brings out the complexity and distinctiveness of the Hatch and that transfers well into a salsa. Adds a smoky note. Just pop the grilled chilies into a plastic bag, seal, let stand, and peel off as much of the blackened skin as you wish, and voila! .