My Hatch Chile obsession continues…at $.69/lb. I could use some in every meal. Too bad these puppies will be gone in a few weeks. Just like the wonderfully sweet, yellow alfano mangos.
Oh well, such is life. Better enjoy them now!
Not only am I obsessed with mangos and hatch chilies but also with pico de gallo, salsa and salsa verde. This recipe is simple, fresh and can be as hot or as mild as you choose. Since this was going to symphony in the park, I tried to keep it pretty mild. Apparently, it was a bit hotter than some expected…must have mixed a hot hatch in with mild. Whoops!
3 – 6 hatch chilies
1 jalapeno pepper
¼ of medium onion
1 clove garlic
Dash of salt
Handful of cilantro
½ lime, juiced
- Set oven to broil. Prepare tomatillos by removing husks and rinsing the stickiness from the skin.
- Arrange tomatillos and peppers on a roasting pan or cookie sheet.
- Bake for 20 minutes or until the skins start to bubble.
- Add onion, garlic, salt and 9 of the tomatillos to a food processor. Pulse for 5 seconds.
- Add cilantro, remaining tomatillos and peppers to the food processor. (Be sure to cut the tops off the peppers and remove seeds to make milder.)
- Add lime juice and enjoy warm!
For more hatch fun, replace the serranos/jalapenos in salsa roja with fresh hatch chilies.