Hatch Salsa Verde
Cuisine: Southwestern
Author: Anita Edge
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
A very easy cooked salsa, tart and spicy, ideal for accenting meats and street tacos.
Ingredients
  • 1 ½ cups medium or hot Hatch chiles, roasted, peeled and seeded
  • 2 cups coarsely chopped tomatillos
  • 1 cup chicken broth
  • 2 garlic cloves
  • 1 cup packed fresh cilantro sprigs & stems
  • salt to taste
Instructions
  1. Remove husks from fresh tomatillos and rinse tomatillos under warm water to remove stickiness, then chop coarsely.
  2. In a saucepan simmer tomatillos, broth, and garlic until tomatillos are tender, about 10 minutes if using fresh tomatillos and about 5 minutes if using canned.
  3. Add chiles to tomatillo mixture. Cool salsa slightly and in a blender pulse until coarsely chopped (use caution when blending hot liquids).
  4. Salsa may be made up to this point 2 days ahead and cooled, uncovered, before being chilled, covered. Bring salsa to room temperature or reheat before proceeding.
  5. Just before serving, in blender pulse salsa with cilantro until cilantro is finely chopped (use caution when blending if salsa is heated) and season with salt.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/appetizers/salsa-recipes/hatch-salsa-verde/