* Dozen fresh hatch green chiles * 8 tomatillos * 1/4 white onion * 2 cloves of garlic * 2 limes, juiced * Handful cilantro * Salt * Water * 1 T Neutral oil
1. Set smoker to 225-275. Cut a slit in each green chile so it absorbs more smoke. Husk tomatillos (wash if your heart desires). Toss green chiles and tomatillos with oil to lightly cover the outside to allow for more smoke flavor (smoke likes fat).
2. Place on grill, smoke for 90-120 min. Remove and let cool down.
3. Roast garlic in skin on stove if desired.
3. Cut tops off (I used scissors), throw in blender with tomatillos, garlic, onion, cilantro, salt to taste (I probably used a whole T), a 1/4 cup water and blend on high.
4. Add lime juice, blend. Taste for salt. Check consistency. Adjust consistency with water to your liking. More water = more salt.
5. Enjoy
Hopefully you’re using a high-powered blender that is able to blend the skins into the sauce. You can peel them, but I am far too lazy for that, I just let the vitamix do the job.
Ciarrai_IRL
I normally char them. I see you do more of a low heat, extended grill time. Have you tried both methods? Just curious. Looks great.
Edit: I just saw your recipe. Very interesting. Super smoky flavor?
DennisReynoldsRL
I’d cut out the tomatillos, change the peppers to jalepenos, add more garlic and onion, and char and blend. This seems like some basic ass verde, but to each their own if you’re into watery mild salsa.
LastUserStanding
I am loaded upon roasted hatch now too. Central Market brings out the huge roasters this time of year. I bought 4 boxes (around 7 lbs) and will freeze most of it. I make a pozole verde with them. Recipe called for poblanos but it is so much more interesting with the hatch! Also made some roasted garlic and hatch hummus the other day. Don’t let anyone tell you to sub in some other pepper, the whole point is this is hatch season!
4 Comments
Recipe is approximate.
* Dozen fresh hatch green chiles
* 8 tomatillos
* 1/4 white onion
* 2 cloves of garlic
* 2 limes, juiced
* Handful cilantro
* Salt
* Water
* 1 T Neutral oil
1. Set smoker to 225-275. Cut a slit in each green chile so it absorbs more smoke. Husk tomatillos (wash if your heart desires). Toss green chiles and tomatillos with oil to lightly cover the outside to allow for more smoke flavor (smoke likes fat).
2. Place on grill, smoke for 90-120 min. Remove and let cool down.
3. Roast garlic in skin on stove if desired.
3. Cut tops off (I used scissors), throw in blender with tomatillos, garlic, onion, cilantro, salt to taste (I probably used a whole T), a 1/4 cup water and blend on high.
4. Add lime juice, blend. Taste for salt. Check consistency. Adjust consistency with water to your liking. More water = more salt.
5. Enjoy
Hopefully you’re using a high-powered blender that is able to blend the skins into the sauce. You can peel them, but I am far too lazy for that, I just let the vitamix do the job.
I normally char them. I see you do more of a low heat, extended grill time. Have you tried both methods? Just curious. Looks great.
Edit: I just saw your recipe. Very interesting. Super smoky flavor?
I’d cut out the tomatillos, change the peppers to jalepenos, add more garlic and onion, and char and blend. This seems like some basic ass verde, but to each their own if you’re into watery mild salsa.
I am loaded upon roasted hatch now too. Central Market brings out the huge roasters this time of year. I bought 4 boxes (around 7 lbs) and will freeze most of it. I make a pozole verde with them. Recipe called for poblanos but it is so much more interesting with the hatch! Also made some roasted garlic and hatch hummus the other day. Don’t let anyone tell you to sub in some other pepper, the whole point is this is hatch season!