We’re just five days away from our Southwestern fiesta with friends, Cinco de Mayo! Searching for some salsas? This Roasted Eggplant Salsa was rescued out of my own recipe box—the one I’ve had for years stuffed with recipe clippings, potluck favorites and scribbles on scratch paper. It’s perfect for a Cinco celebration if you’re looking to add something a little different to your salsa spread this year. I’ve also included one of my favorite recipes for stand-out Salsa Fresca. It uses ingredients found in many diced tomato-based salsas, but you can heat it up or tone it down anyway you like. Then grab a chip and dive right in!
Here in the Southwest we love or Hatch Chile season! We’re right in the middle of the harvesting these flavorful versatile chiles that are known for their perfect balance of sweet and heat. Besides elevating the taste of enchiladas and rellenos, we also love hatch chiles in stews, soups, sauces and even smothered on burgers. In my opinion, there is no better hatch chile then when roasted or charred. It’s easy to do on an outdoor grill, in the oven, or with a grate over your gas cooktop! Just keep turning the chiles until they blister, place them in a Ziploc back while still warm and let them sweat. he charred skin will come right off and then you can scrape the seeds out and dice! While you can used canned chiles for this Chicken Enchilada Soup, the hatch chiles takes the freshness and flavor to a whole new level! Oh! And those cornmeal dumplings? The perfect topper to a this hearty Southwestern favorite!