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Old 08-31-2013, 09:03 AM   #1
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Raw or Roasted Hatch Green Chili in Salsa?

If you were making a mango / pineapple / tomato spicy salsa that called for a green chili... (and all you had 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 / suggestions!


(If you think a hatch is too hot for salsa, what kind of green chili would you pick?)
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Old 08-31-2013, 01:13 PM   #2
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I looked over my recipes for salsa, and it seems you can do it either way. Usually the smaller chiles (jalapenos) are raw, and the bigger ones are roasted. I think you can do whatever you find to be the best for you.
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Old 08-31-2013, 02:22 PM   #3
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Roasting them, then skinning and deseeding, will yield a more mellow result. Raw will be hotter. So gauge your target audience and go with that!
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Old 09-01-2013, 04:35 AM   #4
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Thank you both for your help. Good points. I didn't think about the smaller ones mostly being raw, but now that you mention it, it does seem that way. And I didn't know that roasting, deseeding, etc. would mellow the hotness, which is what I need.

Now I know what to do! Thank you so much!
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