Hatch green chile season, and I am so lucky that the local market dedicates a whole weekend to this event. This is only my third season purchasing hatch green chiles, straight from New Mexico, from one of the local large chain stores. I look forward to it every late August. Like many, used to think that hatch green chiles much be just like the green Anaheim peppers I purchase the rest of the year when hatch is not available. I was wrong!
The hatch event has become a favorite of mine. Nor only because I love anything green chile, but also because it’s something that my husband and I enjoy together. I remind him of the event. He drives me to pick them up. He lights the grill. I roast, prep, freeze and then prepare meals for months to come with the tasty green chile.
Here is the hatch green chile salsa garnishing our refried bean and bacon tostadas! Great brunch!!
last year I ordered a whole case of hot hatch green chile! Even after splitting the case with a friend, I found that it was just too much green chile for me. The thing was that the hot variety was so spicy, that I could not share it with friends, lol! I love my friends, so I could not ambush them with this extra spicy batch. I was told this year, when purchasing my green chiles, that the growers insisted that the crops were extra spicy due to the extra heat they had experienced in New Mexico that year.
So this year, I did not order a case. Instead I went to the market on the first day of the event and purchased a smaller amount of medium heat green chile and roasted it as soon as I got home.
A great trick I learned last year, remove stems and seeds before roasting!! Blend with skins on in a high powered blender! No fuss peeling skins off and removing seeds.
Poach tomatillos in simmering water just until they change from bright green to an opaque olive color. No need to boil them until they burst open. The myth is that this makes your salsa bitter if the tomatillos tear open.
I added my fresh cilantro to the blender. It will yield a bright green salsa! But, I like to cook my salsa in a sauce pan for about 15 minutes after blending. It cooks out any remaining raw flavors. And it also keeps the tomatillos from clumping, or congealing in the refrigerator.
If you love that bright green finish the cilantro gives the salsa, wait until after you blend and cook the salsa. Once it cools blend in the cilantro!
Below, is a quick corn tortilla quesadilla that I prepared as soon as the hatch green chile was done roasting!! I used queso Oaxaca and organic corn tortillas.
Homemade tortillas infused with hatch green chile salsa. Take your basic tortilla recipe and replace some of the water with the salsa! it’s that easy!!! https://pinaenlacocina.com/fresh-corn-tortillas/
Fire Roasted Hatch Green Chile Salsa
- 6 large Hatch green chile previously fire roasted
- 1 pound tomatillos
- Big handful of fresh cilantro
- 1 large clove of garlic
- 1 tsp. cumin
- 1/3 tsp Mexican oregano
- 3/4 cup water
- Salt to taste
- Remove husk from tomatillos and rinse under lukewarm water. Remove stems and seeds from the green chiles.
- Fire roast your green chiles on the grill or over direct flame on a gas stove top until skins blister and blacken in most spots. Place peppers in a plastic bag or in between a clean kitchen towel.
- Add the tomatillos to a pot of simmering water and cook just until they change from bright green to an opaque green color.
- Pour 3/4 of a cup of the tomatillo cooking water into the blender. Add the tomatillo, hatch peppers(with skins on), cilantro, garlic, cumin and salt to taste. I am using a power blender and the skins will blend well. If you prefer to remove the blistered skins, that's up to you. Blend on high until very smooth. Taste for salt.
- Pour salsa into a sauce pan and heat to medium heat. Cook salsa for 10-12 minutes at a low simmer. This will cook out any remaining raw flavors and thicken the salsa slightly. Cool completely before storing.