Roasted Hatch Chile Salsa Verde
User Reviews
5
3 reviews
Excellent
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
1 cup +/-
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Course
Condiments
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Cuisine
Mexican
Roasted Hatch Chile Salsa Verde
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 6-7 tomatillos peeled & washed
- 4 Hatch Chile small
- ¼ onion diced, sweet yellow
- 4 garlic minced, small cloves
- ¼ cup cilantro chopped, fresh
- lime juice to taste
- Pinch cumin
- Pinch oregano
- salt taste, sea salt and freshly cracked
- black pepper taste, sea salt and freshly cracked
Instructions
- Place the oven rack 3 inches from the top of the oven. Turn the oven to broil. Cover a baking sheet with tin foil then coat it with cooking spray.
- Place the washed tomatillos and Hatch chiles on the baking sheet. Place into the oven under broil for 4-5 minutes, or until blackened.
- Flip the tomatillos and chiles over and place back under the broiler for 2-3 minutes, or until blackened.
- Remove from the oven and place the tomatillos and chiles in a large zip lock bag. Seal and set aside for 5 minutes.
- Remove the blackened skin and place the tomatillos into a bowl. Remove the blackened skin, stem, and seeds from the chiles. Set aside to cool to room temperature.
- Place onion, garlic, cilantro, and lime juice in the bowl with the roasted tomatillos and chiles. Season with a dash of cumin and oregano, and sea salt and pepper, to taste.
- Blend the salsa with an immersion blender until smooth. Taste and re-season with lime juice or salt, if needed.
- Set aside to allow flavors to mingle. Serve with tacos, chips, burritos, eggs, enchiladas, etc.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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