I love, love, love Hatch Chile season. It’s short. You only have a couple weeks to get your hands on these peppers and when you do, stock up. I ended up buying 6 pounds of roasted hatch peppers this weekend just to prepare and freeze to use over the next year. I saved just enough to make this salsa.
I love green salsa. The hotter, the better. I’ve just never been able to make it right. I came across this recipe at the grocery store this weekend when I was stocking up on my Hatch peppers. It’s the perfect heat and full of flavor.
Hatch Chile Salsa
5 roasted Hatch peppers
6 tomatillos ( cut in quarters )
1 garlic clove
juice of 1/2 a lime
1/4 Cup of cilantro
1 large jalapeno
salt to taste
Combine everything in a food processor and spin away. After a minute or so, you are left with a bright beautiful hot sauce.