Hatch Chile Salsa
Servings: 20 servings
Ingredients
- 5 large hatch chile
- 6 whole tomatillio
- 6 cloves garlic, peeled
- 2 tablespoons extra virgin olive oil
- 1 bunch cilantro
- 1 teaspoon cumin
- 1 teaspoon Mexican oregano
- ½ teaspoon sea salt, or to taste
- ¼ cup water, or enough to blend easily
Instructions
- Preheat oven to 400°F.
- Place the chiles, peeled tomatillo and garlic cloves on a baking sheet and drizzle with extra virgin olive oil.
- Roast the vegetables in the oven for 30 minutes or until soft and the peel on the chiles has browned.
- Remove the vegetables from the oven and place in a food processor or blender with their juices and oil.
- Place the cilantro and all remaining spices in the food processor with the vegetables.
- Blend until smooth, adding water a little at a time to make blending easier without making the salsa too runny. You may not need any water at all.
- Serve warm or chill in the refrigerator.
Equipment
Nutrition
Calories: 17kcalCarbohydrates: 1gProtein: 0.1gFat: 1gFiber: 0.4gNet Carbohydrates: 1g