Salsa Verde with Hatch Chiles

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brown eyed baker

Total Time

10 mins

Prep Time

10 mins

Rating

(0)

Ingredients

3 cups

16 tomatillos, husked (you can substitute 28-ounce can tomatillos, drained, and skip step #1)
5 Hatch chiles, roasted and seeded
1 cup cilantro
1 yellow onion, roughly chopped
2 cloves garlic
Juice of 2 limes
1 teaspoon salt
1 teaspoon cumin

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Preparation

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Step 1

Place the tomatillos in a medium saucepan, cover with water and bring to a boil over high heat. Boil until they turn brownish-green and are soft, 5 to 7 minutes. Remove with a slotted spoon and immediately place into a bowl of ice water.

Step 2

Place the drained tomatillos, Hatch chiles, cilantro, onion, garlic, lime juice, salt, and cumin in a blender and puree until smooth. Place in an airtight container and refrigerate for at least 1 hour before serving. The salsa can be refrigerated for up to 4 days.

Chef’s notes

Nutritional values are based on one cup

If you cannot get Hatch chiles, you can substitute 1 or 2 jalapeño peppers (seeded) to give the salsa some heat, if desired.

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Salsa Verde with Hatch Chiles

Ingredients

Preparation

Step 1

Step 2

Chef’s notes

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