ROAST CHILES RECIPES

Steps:

• Preheat the oven to 350°F. If you have an oven hood fan, turn it on.
• Spread the chiles evenly across a sheet pan and roast for about 6 minutes, checking them halfway through. The chiles are done when they change color from red to a very dark reddish brown. Watch closely near the end to make sure they don’t burn.
• Transfer chiles to a plate and let cool completely. Place them in a mortar and grind with the pestle until they’re the size of red pepper flakes (or use a spice grinder or small blender on high speed for 10 to 15 seconds; make sure the blender is totally dry). Store the chile powder in an airtight container; it keeps for about 3 months or longer if kept in the freezer.

Steps:

• Start by giving the Hatch chiles and tomatoes a good rinse.   Roast the tomatoes and chiles in a 400F oven for 20-30 minutes. 
• De-stem and de-seed the roasted chiles.  You can also pull off and discard any loose bits of skin from the chiles.  De-stem the tomatoes as well. 
• Add the chile pieces and one of the tomatoes to a blender along with 2 peeled garlic cloves, 1/4 onion (I used white onion), 5-6 sprigs of cilantro (optional), 1/4 teaspoon of salt, and a splash of water.   Combine well.   You can optionally add the second roasted tomato, I only used one for this batch to keep the Hatch flavor at the forefront. 
• Take a final taste for seasoning, adding more salt if necessary.  You can also add another splash of water if you want it a bit thinner. 
• Serve immediately and store leftovers in an airtight container in the fridge.