This is my generic Hatch Chili green Salsa recipe I make some variation of every year. My wife loves it and I do too. This salsa is FULL of flavor but not to much heat; heat can be easily adjusted by adding more jalapeños or serrano peppers.
Bag of Hatch Green Chilies
10 tomatillos
1 White onion
3 cloves garlic
1/2 fresh squeezed lime
Salt & pepper
I roasted the hatch chilies until blackened, then let them cool while I roasted the remaining ingredients. For the remaining ingredients I did first on the grill for a char but quickly moved over to a pan so I didn’t lose the precious juices inside. I didn’t fully blacken like the hatch chilies.
While the remaining ingredients cooled I took this time to de-skin, de-stem, & (mostly) de-seed the hatch chilies.
Afterwards I put everything in a blender with half a fresh squeezed lime and a pinch of sea salt and black pepper because I was feeling lazy at this point and didn’t want to clean my food processor.
I hope you all enjoy!
by Swamp-87
4 Comments
I made one of the green sauces from here and used 10 tomatillos as well and it came out more sour than I expected and I added a Serrano and 2 jalapeños in there instead of the 2.5 jalapeños
I am saving this because it’s Hatch Chile season and I LOVE hatch chile salsas/sauces. Thank you for this!
Oh damn!! Thanks for posting!!
Some consider it pure sacrilege to make salsa out of NM green chile, but next time:
Right after roasting the chile pods, place them in an airtight container and let the latent heat/steam loosen the skins.
Next, under cold water rinse and peel off the skins, ribs and seeds.
Typically the majority of the heat in an NM green chile is at the top where the stems attach and seeds congregate, sometimes down the ribs/veins.