Hatch Green Chile Salsa

Crafted from premium Hatch green chiles, this salsa boasts a perfect blend of heat and smoky richness. Ideal for topping your favorite dishes or enjoying with chips, it's a versatile addition to any meal.

Recipe - Welcome

Servings2

Ingredients

4 clove(s) garlic, minced

1/2 cup(s) Cilantro

Juice of 1 lime

2 tbsp. White Vinegar

1/2 white onion, chopped

1 Jalapeno

3 fresh Hatch chiles

Pinch of Salt

1 green onion, chopped

4 tomatillos, peeled, 4 to 5

1 tbsp. Cumin

ground black pepper, to taste

Directions

Preheat oven to 450° F. Spread jalapeño, tomatillos and Hatch chiles on a baking sheet. Roast, turning a time or two, until skins blister and char. Remove from oven. Place in a brown paper bag; seal and let cool.
Remove seeds from all peppers. Roughly chop onions, pepper and tomatillos. Add all ingredients to a food processor; pulse until a salsa consistency. Refrigerate to let flavors blend.
Chef Tip: You can always buy your Hatch chiles preroasted fresh from our store. If you don’t want to roast them in the oven, you can roast them over a gas flame on your stovetop or grill as well. Simply set the flame to high, hold your chile in a set of long grilling tongs, and rotate over the flame until your pepper achieves desired char. When the skin bubbles, place in a brown paper bag. Let cool, and then peel. You might want to consider wear food-handling gloves to peel and seed your peppers; they’re pretty hot!

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Prep Time

0 minutes

Cook Time

Servings

Directions

Preheat oven to 450° F. Spread jalapeño, tomatillos and Hatch chiles on a baking sheet. Roast, turning a time or two, until skins blister and char. Remove from oven. Place in a brown paper bag; seal and let cool.
Remove seeds from all peppers. Roughly chop onions, pepper and tomatillos. Add all ingredients to a food processor; pulse until a salsa consistency. Refrigerate to let flavors blend.
Chef Tip: You can always buy your Hatch chiles preroasted fresh from our store. If you don’t want to roast them in the oven, you can roast them over a gas flame on your stovetop or grill as well. Simply set the flame to high, hold your chile in a set of long grilling tongs, and rotate over the flame until your pepper achieves desired char. When the skin bubbles, place in a brown paper bag. Let cool, and then peel. You might want to consider wear food-handling gloves to peel and seed your peppers; they’re pretty hot!