The RV Chronicles — Raindrops are falling on my head (and ruining my music)

Have you ever camped in a tent? Or been in a metal building when a gully washer pops up and starts hammering down? On one hand, it’s peaceful. On the other, it’s as scary as all get-out.

The Jimmy Rockford is something between a tent and a metal building, and tonight I experienced my first storm in its confines. Between the air-conditioner cycling like a 1970s disco light I was singing along with Billy Joel’s Scenes from an Italian Restaurant and then … the sound of ocean waves crashing into brass cymbals deafened me. Rain.

My temporary digs already lean to the left a little (I’ve not figured out how to level this thing). Plus, it wasn’t that long ago that Hurricane Ike tromped through here and flooded everything that his winds didn’t trample first. (In almost half of the conversations I’ve had with locals, Ike comes up. Ike was no Katrina (or Sandy), but it was the third costliest hurricane in U.S. history — and probably the costliest along the Texas coast.) Was I nervous? You betcha!

Fortunately though, every Velcro wall hanger withstood the four-minute rainfall. All seals — whatever they’re made from — kept the place dry. Even Adam’s Little Astrodome (my cheap grill), which was fully exposed to the elements, suffered only a little moisture. It was only enough rain to settle the dust, after all. My only real issue? The deafening allowed me to enjoy only the final two minutes of Thelma Houston’s Don’t Leave Me This Way.

Yeah, it was scary. But I survived the August 2015 storm on Gordy Road. If only I’d brought a pair of headphones.

——

For those of you who don’t live in the Southwest, the Hatch chile harvests in New Mexico are almost as big a deal as the swallows returning to San Juan Capistrano, or the Cubs winning the World Series. I’m using mild roasted Hatch chiles in this week’s recipe as the highlight of a classic fresh Mexican salsa. Roasting the tomatoes and onions is optional, but adds a nice smokiness.  If you can’t find fresh mild Hatch peppers, you can substitute the Anaheim variety or buy canned whole green chiles.

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Roasted Hatch Chile Salsa

'Tis the season for Roasted Hatch Chile Salsa. It's delicious on everything. Truly.

‘Tis the season for Roasted Hatch Chile Salsa. It’s mild and delicious on everything. Truly.

5.0 from 3 reviews
Roasted Hatch Chile Salsa
 
'Tis the season for Roasted Hatch Chile Salsa. It's delicious on everything. Truly.
Author:
Recipe type: Salsa
Cuisine: Mexican/Tex-Mex/NewMexican
Ingredients
  • 3 - Mild Hatch chiles
  • 3 cups - Grape or cherry tomatoes
  • ¼ cup - White onion, diced
  • 2 TB - Fresh cilantro, chopped
  • 2 tsp - Kosher salt (or more/less to taste)
  • Juice of ½ lime
Instructions
Roast the chiles
  1. Place Hatch chiles on medium-low heat grill, or on a baking sheet in a 450ºF oven. Listen for popping sounds, after about 5 minutes (on the grill), or about 10 minutes (oven). (You can also roast directly atop a gas burner, which is what I tend to do.)
  2. Turn the peppers so that all sides are charred.
  3. Once black and blistered on all sides, place chiles in a large bowl and cover with plastic wrap, or place in large zip-close bag. This allows them to steam and makes for easy peeling.
Lightly roast the tomatoes and onions
  1. Place whole tomatoes on baking sheet, grill pan or in a medium skillet. Roast in 450ºF oven for 10 minutes; on a grill for about 5 minutes; or over medium-high heat on the stovetop for about 5 minutes.
  2. Set aside to cool slightly.
Assemble the Roasted Hatch Chile Salsa
  1. The charred skin on the chiles should peel off quite easily at this point. I like to peel under cold running water. A paper towel is also handy for rubbing off the skin. Whatever works best for you is fine. Remove stems and seeds.
  2. Place all ingredients — in a blender or food processor and blend to your desired consistency. Taste and adjust for salt.
  3. Refrigerate for 2-3 hours to allow flavors to meld.

 

 

Comments

  1. Have you read ‘Isaac’s Storm’? Sad, but fantastic read. We lived in a house with a tin roof. At first I thought it would sound like what you have to put up with, but it wasn’t bad at all. Get yourself those headphones before fall’s rains truly begin.

  2. I love that you said “all get-out” – I thought that phrase was specific to us here in Saban Nation. Your salsa looks good enough to drink 🙂

    • adamjholland says:

      Remember, Shea, your boy Sabin has been lying to everyone about wanting to coach at Texas. He knows where ‘all get-out’ comes from. 😉 Thank you for your kind words.

  3. Don’t you tell me Texas got Hatch chiles before Colorado? I can’t find any here yet. And yes, I have been in a never ending rain storm in a tent. I agree, a little unnerving. The next morning we had to build a moat around the tent for drainage. nice.

    • adamjholland says:

      I’m not saying that, Lea Ann. It could be that your Hatch chile delivery people stopped (in Colorado) for some lefty Luckys and never got around to delivering. 😉

  4. The saga of Brenda and Eddie is the most beautiful melancholy song ever! So popular when I was in high school – I love Hatch Green Chiles and I can’t wait to make this salsa – next weekend for sure!

    • adamjholland says:

      They were the popular steady and the king and the queen at the prom, you know. 😉 It’s a good salsa. Mild. I prefer hotter, but this is truly an all-around nice salsa. Thanks, Kelli. 🙂

      • thecanface says:

        Leaving the seeds in = Hotter Salsa.

        If you find yourself not eating the salsa due to the mildness, make Birria (slow steamed goat). it goes great with a mild salsa.

        Dang now I want some tacos. 🙂

        Source(s):
        Salsa is the ketchup of my people.

        • adamjholland says:

          Glad you stopped by. The seeds of the Hatch chile add only a negligible amount of heat. My preferred heat is ghost pepper level. And I’d like some tacos myself! 😉

  5. Adam, I have been enjoying you posts from the road. This salsa looks killer and I would love to pour it all over my eggs. I look forward to your next post.

  6. This is my favorite type of salsa. Simple and to the point. And try sleeping on the other side. (That coming form someone who has never been in one!)

  7. I’m finally catching up on some missed posts of yours. I made some Hatch Chile salsa last week! I thin I told you that already on FB, lol.

Trackbacks

  1. […] If you want to kick it down a notch or two, try Fresh Mexican Salsa, Classic Tex-Mex Salsa or Roasted Hatch Chile Salsa.** – Place pork in microwave safe bowl, cover with plastic wrap and cook until warmed through. […]

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