Hatch Chile Salsa
The town of Hatch, New Mexico is the self proclaimed chile capitol of the world. This year our local QFC supermarkets brought in hundreds of cases of fresh Hatch chile peppers to spread a little love in the Seattle area. I bought my fare share of these medium hot red and green chilies and made some large batches of this great salsa.
3 Pounds Fresh Hatch Chile Peppers
6 medium Tomatillos, shucked
1 medium Onion, peeled (cut in half)
2 cloves Garlic, peeled
1 small bunch Cilantro
1 small Lime, juice only
1 tsp. Mexican Oregano, ground
1 tsp. Cumin, ground
1 tsp. Salt
1 tbs. Honey
Place chile peppers, tomatillos and onion halves on hot grill and cook until all are completely charred and soft. Place these vegetables in a large bowl and cover tightly with plastic wrap, allow cooling down for about 30 minutes. Remove and discard stems, seeds and charred skins from the chile peppers. Place all ingredients in food processor and pulse until well blended and chopped. Serve with crispy tortilla chips or use to create savory dishes such as Chicken Chile Stew. Salsa can be stored in sealed container, in refrigerator, for up to 2 weeks.
The town of Hatch, New Mexico is the self proclaimed chile capitol of the world. This year our local QFC supermarkets brought in hundreds of cases of fresh Hatch chile peppers to spread a little love in the Seattle area. I bought my fare share of these medium hot red and green chilies and made some large batches of this great salsa.
3 Pounds Fresh Hatch Chile Peppers
6 medium Tomatillos, shucked
1 medium Onion, peeled (cut in half)
2 cloves Garlic, peeled
1 small bunch Cilantro
1 small Lime, juice only
1 tsp. Mexican Oregano, ground
1 tsp. Cumin, ground
1 tsp. Salt
1 tbs. Honey
Place chile peppers, tomatillos and onion halves on hot grill and cook until all are completely charred and soft. Place these vegetables in a large bowl and cover tightly with plastic wrap, allow cooling down for about 30 minutes. Remove and discard stems, seeds and charred skins from the chile peppers. Place all ingredients in food processor and pulse until well blended and chopped. Serve with crispy tortilla chips or use to create savory dishes such as Chicken Chile Stew. Salsa can be stored in sealed container, in refrigerator, for up to 2 weeks.
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