tomatillo and hatch pepper salsa
(1 rating)
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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(1 rating)
yield
serving(s)
prep time
10 Min
cook time
25 Min
method
Bake
Ingredients For tomatillo and hatch pepper salsa
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2 lbtomatillos, paper husks removed and washed, cut in half
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2onions, peeled and quartered
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6 clovegarlic, peeled
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4hatch peppers, stem removed and halved
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1 ccilantro leaves
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1chicken bouillon cube dissolved in 1 cup of water
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olive oil for veggies
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salt and pepper to taste
How To Make tomatillo and hatch pepper salsa
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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. -
2Bake until lightly charred - about 25 minutes. Check occasionally to make sure the veggies don't burn.
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3This is what you are looking for.
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4While veggies are roasting, prep cilantro leaves and garlic.
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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.
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6Pulse to desired consistency. Add salt and pepper to taste.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Tomatillo and Hatch Pepper Salsa:
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