salsa essentials: lime & green chili salsa

Name: Salsa Essentials: Lime & Green Chili Salsa
Prep time: 5 min
Cook time: 30 min
Cuisine: Mexican
Ingredients: ## PLAN/PURCHASE; 1/2 pound(s) tomatillos, husked, and sliced in half; 1/2 medium white onion, quartered; 1 medium jalapeño, sliced in half (top-to-bottom), seeds removed; 3 clove(s) garlic; 2 - 3 tablespoon(s) olive oil, extra virgin; 1 medium lime, just the juice; 1/4 cup(s) freshly chopped cilantro; 4 ounce(s) hatch green chilies, 1 small can, mild or hot, your choice; - ground cumin, to taste; - salt, kosher variety, to taste; - white pepper, freshly ground, to taste

34 Pinches 16 Photos

Andy Anderson !

Wichita, KS

Updated on Jun 30, 2018

Here is one of my favorite Summer salsas. And I will be making a big batch of it for the upcoming 4th of July holiday. It is easy to assemble, and you can play with the spices to give it your own personal flair. So, you ready… Let’s get into the kitchen.

Rate

prep time 5 Min

cook time 30 Min

method Bake

yield Several

Ingredients

PLAN/PURCHASE
1/2 pound tomatillos, husked, and sliced in half
1/2 medium white onion, quartered
1 medium jalapeño, sliced in half (top-to-bottom), seeds removed
3 cloves garlic
2 - 3 tablespoons olive oil, extra virgin
1 medium lime, just the juice
1/4 cup freshly chopped cilantro
4 ounces hatch green chilies, 1 small can, mild or hot, your choice
- ground cumin, to taste
- salt, kosher variety, to taste
- white pepper, freshly ground, to taste

How To Make salsa essentials: lime & green chili salsa

Step 1

PREP/PREPARE

Step 2

If I am not using fresh Hatch chilies, this is my favorite canned brand… Hands down.
Step 3

Gather your Ingredients (mise en place).
Step 4

Place a rack in the middle position, and preheat the oven to 400f (205c).
Step 5

Place the tomatillos, onions, jalapeño, and garlic on a parchment-lined baking sheet, drizzle with the olive oil, and sprinkle on a bit of salt and pepper.
Step 6

Place into the preheated oven, and cook until the veggies are softened, and a bit of browning has occurred, about 26 – 30 minutes.
Step 7

Add all the veggies to a food processor, fitted with an S-blade, then add the lime juice, a generous pinch of salt, a bit of white pepper, and a nice pinch of cumin.
Step 8

Chef’s Note: I like this salsa so tart, it is like sucking on a lime… but that is just me.
Step 9

Give the processor a few 1-second pulses until the mixture is just about at the right consistency.
Step 10

Chef’s Note: The “right” consistency is your call. I like mine broken up into small bits.
Step 11

Add the can of Hatch chilies (including the juice), and give one or more quick pulses to combine.
Step 12

Remove from the blender, fold in the cilantro, do a final tasting for proper seasoning, and let it sit in the fridge for a few hours (ideally overnight) before serving.
Step 13

Chef's Tip: While it is sitting in the fridge, the veggies will absorb some of the liquid. To thin it out a bit (assuming you even want to do that), simply add a little water until you achieve the perfect consistency.
Step 14

PLATE/PRESENT
Step 15

Serve cold with your favorite chips, or spoon it over a nice piece of grilled tilapia. Enjoy.
Step 16

Keep the faith, and keep cooking.
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