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Hatch Green Chile Salsa
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Hatch Green Chile Salsa
0
Servings2
0
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
  1. 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.
  2. 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.
  3. 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!
0 minutes
Prep Time
0 minutes
Cook Time
2
Servings

Shop Ingredients

Makes 2 servings
4 clove(s) garlic, minced
Not Available
1/2 cup(s) Cilantro
an image
Fresh Cilantro, Organic - 1 Each
$1.98
Juice of 1 lime
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Fresh Lime - 1 Each
$0.88
2 tbsp. White Vinegar
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Brookshire's White Vinegar, Distilled - 16 Fluid ounce
$1.18$0.07/fl oz
1/2 white onion, chopped
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Fresh Onion, White - 1.24 Pound
$1.71 avg/ea$1.38/lb
1 Jalapeno
Not Available
3 fresh Hatch chiles
Not Available
Pinch of Salt
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Brookshire's Table Salt - 26 Ounce
$0.68$0.03/oz
1 green onion, chopped
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Fresh Green Onions, Organic - 1 Each
$0.98
4 tomatillos, peeled, 4 to 5
Not Available
1 tbsp. Cumin
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Brookshire's Ground Cumin - 1.7 Each
$3.28$1.93 each
ground black pepper, to taste
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Brookshire's Black Pepper, Ground - 3.1 Ounce
$2.98$0.96/oz

Directions

  1. 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.
  2. 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.
  3. 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!