3 Yukon Gold Potatoes [cut in half]
6 Tomatoes [cut in half at their core]
1 Hatch Chili
2 Ears of Corn
1 Onion [peel + sliced in half]
Olive Oil
Salt + Freshly Ground Black Pepper
1/2 – 1 cup Vegetable Broth
1/4 tsp Marjoram [dried]
1/2 tsp Chipotle Chili Powder
Toss potatoes, tomatoes, hatch chili + onion with a little olive oil. Place all veggies on the grill, over hot coals, cut side down. Place hatch chili along the edges so that its skins do not blacken. Grill, turning once. Remove each veggie as it is finished cooking, 7-15 minutes. Corn + onions should have grill marks, tomato + potato skins browning + blistering.
Roughly chop the grilled vegetables + add to a medium sauce pot. Add vegetable broth + spices. Bring to a simmer. You will need to adjust the vegetable broth depending on the moisture in your tomatoes. Simmer 5-10 minutes.
Serves 6. Great with cornbread + a side of black eyed peas.
This recipe came from excellent collaboration with Jane Middleton.