Our neighbor makes the best Hatch Chile Salsa and has been nice enough to give us some from time to time. It is delicious. No kidding, she could sell this stuff. It’s just that good. She also makes a similar salsa using jalapeño peppers.
Celia’s Salsa: On the stovetop, preheat a grill pan over medium-high heat. Cut four large tomatoes (preferably home grown or farmer’s market fresh) in half lengthwise. Brush both sides of the tomato halves with olive oil. Season tomatoes with salt and pepper to taste and place them, cut side down, on the heated grill pan, along with half a red onion, one clove garlic, and four deveined and seeded Hatch chilies (in a pinch any chili will do). Grill all for four to six minutes per side. Remove from heat and put everything in a blender. Add a pinch of salt, about a cup of water, and blend thoroughly. Pour into sauce pan, add a pinch of cumin, and simmer for 20-30 minutes.