Real Recipes From Real Home Cooks ®

tomatillo and hatch pepper salsa

★★★★★ 1
a recipe by
Tammy Brownlow
Dallas, TX

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!

★★★★★ 1
serves Makes 3 cups
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For tomatillo and hatch pepper salsa

  • 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

How To Make tomatillo and hatch pepper salsa

  • 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.