Hatch Green Chile Salsa
Crafted from premium Hatch green chiles, this salsa boasts a perfect blend of heat and smoky richness. Ideal for topping your favorite dishes or enjoying with chips, it's a versatile addition to any meal.
Recipe - Welcome
Hatch Green Chile Salsa
0
Servings2
0Ingredients
4 clove(s) garlic, minced
1/2 cup(s) Cilantro
Juice of 1 lime
2 tbsp. White Vinegar
1/2 white onion, chopped
1 Jalapeno
3 fresh Hatch chiles
Pinch of Salt
1 green onion, chopped
4 tomatillos, peeled, 4 to 5
1 tbsp. Cumin
ground black pepper, to taste
Directions
- Preheat oven to 450° F. Spread jalapeño, tomatillos and Hatch chiles on a baking sheet. Roast, turning a time or two, until skins blister and char. Remove from oven. Place in a brown paper bag; seal and let cool.
- Remove seeds from all peppers. Roughly chop onions, pepper and tomatillos. Add all ingredients to a food processor; pulse until a salsa consistency. Refrigerate to let flavors blend.
- Chef Tip: You can always buy your Hatch chiles preroasted fresh from our store. If you don’t want to roast them in the oven, you can roast them over a gas flame on your stovetop or grill as well. Simply set the flame to high, hold your chile in a set of long grilling tongs, and rotate over the flame until your pepper achieves desired char. When the skin bubbles, place in a brown paper bag. Let cool, and then peel. You might want to consider wear food-handling gloves to peel and seed your peppers; they’re pretty hot!
0 minutes
Prep Time
0 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Not Available
Fresh Cilantro, Organic - 1 Each
$0.99
Fresh Lime - 1 Each
$0.79
Brookshire's Distilled White Vinegar - 16 Fluid ounce
$1.49$0.09/fl oz
Fresh Onion, White - 1.38 Pound
$2.06 avg/ea$1.49/lb
Not Available
Not Available
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
Fresh Green Onions, Organic - 1 Each
$1.29
Not Available
Brookshire's Ground Cumin - 1.7 Ounce
$2.79 was $3.59$1.64/oz
Brookshire's Black Pepper, Ground - 3.1 Ounce
$3.59 was $3.99$1.16/oz
Directions
- Preheat oven to 450° F. Spread jalapeño, tomatillos and Hatch chiles on a baking sheet. Roast, turning a time or two, until skins blister and char. Remove from oven. Place in a brown paper bag; seal and let cool.
- Remove seeds from all peppers. Roughly chop onions, pepper and tomatillos. Add all ingredients to a food processor; pulse until a salsa consistency. Refrigerate to let flavors blend.
- Chef Tip: You can always buy your Hatch chiles preroasted fresh from our store. If you don’t want to roast them in the oven, you can roast them over a gas flame on your stovetop or grill as well. Simply set the flame to high, hold your chile in a set of long grilling tongs, and rotate over the flame until your pepper achieves desired char. When the skin bubbles, place in a brown paper bag. Let cool, and then peel. You might want to consider wear food-handling gloves to peel and seed your peppers; they’re pretty hot!