Tomatillo and Hatch Pepper Salsa

Tammy Brownlow

By
@DoughmesticGoddess

When you are blessed with a bumper crop or find veggies on sale, you eat all you can, share what you can, and freeze the rest! In the summer I use a toaster oven to roast the veggies as to not heat up the house. Every pepper has it's own distinct flavor and kick. Hatch peppers give the salsa a nice kick without as much heat as serranos. I hope you enjoy it!


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Comments:

Serves:

Makes 3 cups

Prep:

10 Min

Cook:

25 Min

Method:

Bake

Ingredients

2 lb
tomatillos, paper husks removed and washed, cut in half
2
onions, peeled and quartered
6 clove
garlic, peeled
4
hatch peppers, stem removed and halved
1 c
cilantro leaves
1
chicken bouillon cube dissolved in 1 cup of water
olive oil for veggies
salt and pepper to taste

Directions Step-By-Step

1
Preheat oven to 450 degrees. Cover raised edged baking sheets with aluminum foil and place tomatillos, onions, and hatch peppers. Drizzle with olive oil. Salt and pepper generously.
2
Bake until lightly charred - about 25 minutes. Check occasionally to make sure the veggies don't burn.
3
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4
While veggies are roasting, prep cilantro leaves and garlic.
5
Once roasted veggies have cooled, pour juice and all in food processor with cilantro and garlic. Pour chicken bouillon and water in with veggies and herbs.
6
Pulse to desired consistency. Add salt and pepper to taste.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy