Hatch chiles are a regional chile that I fell in love with when I lived in West Texas. They are only in season for a short amount of time and I take full advantage of that season every year.
I buy them by the case and roast, peel, seed, and freeze them so I can enjoy them all year long.
The tomatillos give this salsa almost a limey kick and a roasted, slight heat from the hatch chiles.
This salsa is one of my favorite uses of the chiles, I love salsa verde and I especially love cooking with it. Stay tuned for some great braised pork recipes using this salsa verde!
- 2 lbs. of Tomatillos, husked, rinsed & dried
- 1 Yellow Onion, medium, cut into quarters
- 4 cloves of Garlic, smashed & peeled
- 4 Hatch Chiles, roasted, peeled, & seeded
- ⅓ cup of Cilantro
- 1 teaspoon of Salt
- Preheat your oven to 450 degrees.
- Prepare a baking sheet with cooking spray and spread the tomatillos, onion, and garlic on the baking sheet. Roast for 10 minutes, flip everything, and roast for 10 more minutes.
- Place roasted vegetables in a food processor or high-power blender. Blend until almost smooth, add the salt and cilantro and pulse a few times until well combined.
- Serve warm or refrigerate until ready for use.
Happy Cooking, The Barbee Housewife