Fire Roasted Hatch Green Chile Salsa
It's Hatch green chile season and I am excited! Hatch green chile has it's own distinct flavor compared to other green chiles, such as Anaheim or poblanos. They come in different heat levels too, so be aware that the medium Hatch green chile is spicy enough for me!
Servings 2 cups
Ingredients
Ingredients
- 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
Instructions
Directions
- 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.
Notes
Roasted Hatch green chiles can be stored in the freezer for up to 18 months! That's a big help when you buy it like I do!