Hatch Chile and Tomatillo Salsa

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Hatch Chile and Tomatillo Salsa

Author Laura McIntosh

Ingredients

• 1 pound Frieda’s tomatillos
• 3 cloves garlic in their peels
• 1 Frieda’s jalapeño
• 3 Frieda’s Hatch green chiles
• 1/2 cup chopped fresh cilantro leaves and stems
• Salt

Instructions

1. Rinse the tomatillos and cut them in half. Place them cut-side down on a foil lined baking sheet along with the garlic and jalapeños. Broil on the top rack in the oven for 5 to 10 minutes until the tomatillos are lightly charred.
2. Meanwhile, roast the chiles directly over the flame of a gas burner (or broil the chiles on a foil lined baking sheet), turning until the skins are evenly blackened. Place the blackened chiles in a bowl and cover with a plate to steam for about 5 minutes, then peel off and discard the blackened skins.
3. Remove the baking sheet with the tomatillos from the oven and let sit until cool enough to handle. Remove the skins from the garlic and discard. Remove and discard the seeds and the stems from the jalapeño and the hatch chiles.
4. Place tomatillos, garlic, jalapeño, Hatch Chiles, cilantro, and 1 teaspoon of salt in a blender and pulse until puréed.

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