Roasted Hatch Chili Salsa Verde

Serves 1
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Directions

  1. 1Remove the husks off your tomatillos.
  2. 2Remove the husks off your tomatillos.
  3. 3Remove the husks off your tomatillos.
  4. 4Wash the tomatillos before adding them to a hot pan with a little bit of oil.
  5. 5Wash the tomatillos before adding them to a hot pan with a little bit of oil.
  6. 6Wash the tomatillos before adding them to a hot pan with a little bit of oil.
  7. 7Add onion and unpeeled garlic to the pan with the tomatillos.
  8. 8Add onion and unpeeled garlic to the pan with the tomatillos.
  9. 9Add onion and unpeeled garlic to the pan with the tomatillos.
  10. 10Roast everything for about 10 minutes until it's nicely charred.
  11. 11Roast everything for about 10 minutes until it's nicely charred.
  12. 12Roast everything for about 10 minutes until it's nicely charred.
  13. 13Remove the roasted tomatillos, onion, and garlic from the pan.
  14. 14Remove the roasted tomatillos, onion, and garlic from the pan.
  15. 15Remove the roasted tomatillos, onion, and garlic from the pan.
  16. 16Repeat the roasting process with your hatch chilies.
  17. 17Repeat the roasting process with your hatch chilies.
  18. 18Repeat the roasting process with your hatch chilies.
  19. 19Optionally, add a jalapeno and serrano for extra heat and roast them as well.
  20. 20Optionally, add a jalapeno and serrano for extra heat and roast them as well.
  21. 21Optionally, add a jalapeno and serrano for extra heat and roast them as well.
  22. 22Once everything is nicely charred, remove from the pan and add it to a bowl.
  23. 23Once everything is nicely charred, remove from the pan and add it to a bowl.
  24. 24Once everything is nicely charred, remove from the pan and add it to a bowl.
  25. 25Cover the bowl tightly to let the roasted ingredients steam for about 10 minutes.
  26. 26Cover the bowl tightly to let the roasted ingredients steam for about 10 minutes.
  27. 27Cover the bowl tightly to let the roasted ingredients steam for about 10 minutes.
  28. 28Once cooled, the skin should just peel right off the chilies.
  29. 29Once cooled, the skin should just peel right off the chilies.
  30. 30Once cooled, the skin should just peel right off the chilies.
  31. 31Once you've peeled all of your chilies, add them to a blender.
  32. 32Once you've peeled all of your chilies, add them to a blender.
  33. 33Once you've peeled all of your chilies, add them to a blender.
  34. 34Peel your roasted garlic and then throw in those roasted tomatillos.
  35. 35Peel your roasted garlic and then throw in those roasted tomatillos.
  36. 36Peel your roasted garlic and then throw in those roasted tomatillos.
  37. 37Season with salt, chicken bouillon, the juice from a lime, and a handful of cilantro.
  38. 38Season with salt, chicken bouillon, the juice from a lime, and a handful of cilantro.
  39. 39Season with salt, chicken bouillon, the juice from a lime, and a handful of cilantro.
  40. 40Blend all ingredients together until smooth.
  41. 41Blend all ingredients together until smooth.
  42. 42Blend all ingredients together until smooth.

Ingredients

  • 2 tbsp oil
  • 2 tbsp oil
  • 2 tbsp oil
  • 1 lb tomatillos, husked and rinsed
  • 1 lb tomatillos, husked and rinsed
  • 1 lb tomatillos, husked and rinsed
  • 3 chiles Hatch chiles, roasted, peeled, seeded
  • 3 chiles Hatch chiles, roasted, peeled, seeded
  • 3 chiles Hatch chiles, roasted, peeled, seeded
  • 1 serrano
  • 1 serrano
  • 1 serrano
  • 1 jalapeño, roasted and peeled
  • 1 jalapeño, roasted and peeled
  • 1 jalapeño, roasted and peeled
  • 0.5 white onion, cut into wedges
  • 0.5 white onion, cut into wedges
  • 0.5 white onion, cut into wedges
  • 4 cloves garlic cloves, unpeeled
  • 4 cloves garlic cloves, unpeeled
  • 4 cloves garlic cloves, unpeeled
  • 1 lime Juice from a lime
  • 1 lime Juice from a lime
  • 1 lime Juice from a lime
  • 1 cup fresh cilantro
  • 1 cup fresh cilantro
  • 1 cup fresh cilantro
  • 1 tsp chicken bouillon
  • 1 tsp chicken bouillon
  • 1 tsp chicken bouillon
  • Kosher salt, to taste
  • Kosher salt, to taste
  • Kosher salt, to taste

Equipment

hot panbowlblender

Tips

  • Hatch chile seeds can be left in for more heat or rustic style.
  • Jalapeño and serrano are optional for extra heat.
  • Cover roasted chilies tightly in a bowl to steam for 10 minutes to help with peeling.