Salsa Verde with Hatch Chiles
Total Time
10 mins
Prep Time
10 mins
Rating
0 out of 5 stars
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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
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.
Step 3
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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.
