Hatch Chile Salsa Verde

New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces. This is a mildly hot chile. Scoville heat units 8,000 – 12,000.

Heat Scale
Submit Recipe

Yields 4 Cups

Ingredients:

  • 2 pounds tomatillos, husked and rinsed
  • 1 medium yellow onion, peeled and quartered
  • 4 cloves garlic, peeled and smashed
  • 2-4 roasted hatch chiles, or one fresh jalapeño, stemmed
  • ⅓ cup loosely packed cilantro leaves
  • 1 teaspoon kosher salt
  • Cotija cheese for garnish

Instructions:

  1. Preheat the oven to 450 degrees F.
  2. Spray a baking sheet with cooking spray and place the tomatillos, quartered onion and garlic cloves on the baking tray. If using a jalapeño, add it to the baking tray with the other vegetables.
  3. Roast the vegetables for 20 minutes flipping the vegetables at the 10 minute mark. The tomatillos should be lightly charred and the onion beginning to brown.
  4. Transfer the roasted vegetables and roasted Hatch chiles (or jalapeño) and any remaining juice on the baking sheet to a food processor or blender. Blend until almost smooth. Add the cilantro leaves and kosher salt and pulse a few more times until mixed.
  5. Serve the salsa topped with cotija cheese if desired and yellow or white corn tortilla chips for dipping.

Recipe from Foodie Crush, 2014