It’s salsa time again! As a counterpoint to last month’s roasted tomato and Hatch chile salsa, this time it’s Hatch chile salsa verde. This one is nice and green. Instructions will be scattered throughout the photos. Changes and differences between the ingredients and the photos will be in boldface.
Ingredients:
1 1/2 pounds tomatillos (about 12 medium tomatillos), husks removed, halved
1 cup Hatch chiles, roasted, peeled, and chopped.
1/2 cup cilantro, chopped
1/2 sweet onion
2 garlic cloves, chopped
2 tbsp lime juice
Kosher salt to taste, roughly 2 tsp
Da playaz, aka mise en place:
We got some roasted chiles from the freezer, I used about 3/4 of that; a nice bunch of cilantro; a pound and a half of tomatillos that have been husked and rubbed under hot running water to remove the sticky stuff; a couple teaspoons of table salt because I didn’t have any kosher salt (two tablespoons of table salt is a little too much, stick with kosher); a lime (half a lime gives one Tbsp of juice. It always has.); four cloves of garlic because two is obviously not enough; two halves of onion, even though I only used one (I roasted both because I didn’t know if the end product would need more onion); and a Carolina Reaper that I decided not to use.
Step 1: slice the tomatillos longitudinally.
Step 2: roast the tomatillos and the onion on a hot grill. START THEM FACING DOWN. This way, after you flip them, the juices all stay inside . The BGE is stoked with one chimney of briquettes, and it’s hitting 500° lid down.
Step 3: while the tomatillos are roasting, chop up your cilantro, garlic, juice that lime, etc.
Step 4: after about 10 minutes (but keep an eye on stuff, all grills are different), flip your onions and tomatillos and grill them about 10 minutes more. See how the tomatillos are getting soft?
Step 5: It’s all cruise control from here! You can tell when your tomatillos are cooked through because they’ve gone from bright green to army green. Take everything and dump it in that food processor! Or, blender… or, use an immersion blender. Whatever you got that mixes stuff up.
5b: spin it up good!
That’s it! We have just made some INSANE Hatch chile salsa verde!
“But Mosca! Just how much Hatch chile salsa verde did we just make?!?!”
This much:
This kicks ass. As awesome as the last salsa was, this one is just out of this world.
The Hatch peppers I get are sold as “medium”, but normal people will think this is way too hot. Chile heads will think it is a good solid medium hot, hotter than Tabasco sauce but not as hot as an habanero sauce. As always with this kind of thing, it’s subjective. Mrs Mosca would be running for the hills. I think it’s perfect for chips and dip, but would need more capsaicin if it is used on an omelet.
The next one is going to be red hatch peppers and tomatoes I think. That would complete a circle.
Ingredients:
1 1/2 pounds tomatillos (about 12 medium tomatillos), husks removed, halved
1 cup Hatch chiles, roasted, peeled, and chopped.
1/2 cup cilantro, chopped
1/2 sweet onion
2 garlic cloves, chopped
2 tbsp lime juice
Kosher salt to taste, roughly 2 tsp
Da playaz, aka mise en place:
We got some roasted chiles from the freezer, I used about 3/4 of that; a nice bunch of cilantro; a pound and a half of tomatillos that have been husked and rubbed under hot running water to remove the sticky stuff; a couple teaspoons of table salt because I didn’t have any kosher salt (two tablespoons of table salt is a little too much, stick with kosher); a lime (half a lime gives one Tbsp of juice. It always has.); four cloves of garlic because two is obviously not enough; two halves of onion, even though I only used one (I roasted both because I didn’t know if the end product would need more onion); and a Carolina Reaper that I decided not to use.
Step 1: slice the tomatillos longitudinally.
Step 2: roast the tomatillos and the onion on a hot grill. START THEM FACING DOWN. This way, after you flip them, the juices all stay inside . The BGE is stoked with one chimney of briquettes, and it’s hitting 500° lid down.
Step 3: while the tomatillos are roasting, chop up your cilantro, garlic, juice that lime, etc.
Step 4: after about 10 minutes (but keep an eye on stuff, all grills are different), flip your onions and tomatillos and grill them about 10 minutes more. See how the tomatillos are getting soft?
Step 5: It’s all cruise control from here! You can tell when your tomatillos are cooked through because they’ve gone from bright green to army green. Take everything and dump it in that food processor! Or, blender… or, use an immersion blender. Whatever you got that mixes stuff up.
5b: spin it up good!
That’s it! We have just made some INSANE Hatch chile salsa verde!
“But Mosca! Just how much Hatch chile salsa verde did we just make?!?!”
This much:
This kicks ass. As awesome as the last salsa was, this one is just out of this world.
The Hatch peppers I get are sold as “medium”, but normal people will think this is way too hot. Chile heads will think it is a good solid medium hot, hotter than Tabasco sauce but not as hot as an habanero sauce. As always with this kind of thing, it’s subjective. Mrs Mosca would be running for the hills. I think it’s perfect for chips and dip, but would need more capsaicin if it is used on an omelet.
The next one is going to be red hatch peppers and tomatoes I think. That would complete a circle.
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