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How to Make Hatch Chile Salsa Verde
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Ingredients
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Instructions
- Preheat the oven to 450 degrees F.
- Spray a baking sheet with cooking spray and place the tomatillos, quartered onion and garlic cloves on the baking tray. If using a jalapeño, add it to the baking tray with the other vegetables.
- Roast the vegetables for 20 minutes flipping the vegetables at the 10 minute mark. The tomatillos should be lightly charred and the onion beginning to brown.
- Transfer the roasted vegetables and roasted Hatch chiles (or jalapeño) and any remaining juice on the baking sheet to a food processor or blender. Blend until almost smooth. Add the cilantro leaves and kosher salt and pulse a few more times until mixed.
- Serve the salsa topped with cotija cheese if desired and yellow or white corn tortilla chips for dipping.
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About the recipe:
This salsa verde gets it’s depth of flavor from roasting the veggies to a light char to develop their inherent sweetness. Roasting the tomatillos also mellows the tartness or bitterness some folks find in these little cousins to the gooseberry.
If Hatch chiles aren’t readily available, substitute 1 or 2 jalapeños for the chiles, depending on your desire for heat. Unlike the Hatch chiles, you can go ahead and roast the jalapeños alongside the onion and garlic and simply remove the stem, leaving the skin intact, before blending with the other ingredients. For Hatch chiles, roasting and stripping the skin makes for a smoother, richer flavor that blends best for salsa.
With only 5 main ingredients in this salsa, make sure your tomatillos are firm, but not hard. The papery husks should be easy to pull apart from the fruit, so if the husk is gluey and stuck to the tomatillo making it difficult to remove, take that as a not-so-fresh warning sign.
This salsa verde gets it’s depth of flavor from roasting the veggies to a light char to develop their inherent sweetness. Roasting the tomatillos also mellows the tartness or bitterness some folks find in these little cousins to the gooseberry.
If Hatch chiles aren’t readily available, substitute 1 or 2 jalapeños for the chiles, depending on your desire for heat. Unlike the Hatch chiles, you can go ahead and roast the jalapeños alongside the onion and garlic and simply remove the stem, leaving the skin intact, before blending with the other ingredients. For Hatch chiles, roasting and stripping the skin makes for a smoother, richer flavor that blends best for salsa.
With only 5 main ingredients in this salsa, make sure your tomatillos are firm, but not hard. The papery husks should be easy to pull apart from the fruit, so if the husk is gluey and stuck to the tomatillo making it difficult to remove, take that as a not-so-fresh warning sign.
