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!


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
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

Step-By-Step

Step 1 Direction Photo

1Preheat 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.

Step 2 Direction Photo

2Bake until lightly charred - about 25 minutes. Check occasionally to make sure the veggies don't burn.

Step 3 Direction Photo

3This is what you are looking for.

Step 4 Direction Photo

4While veggies are roasting, prep cilantro leaves and garlic.

Step 5 Direction Photo

5Once 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.

Step 6 Direction Photo

6Pulse to desired consistency. Add salt and pepper to taste.

About this Recipe

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