tomatillo and hatch pepper salsa
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!
prep time
10 Min
cook time
25 Min
method
Bake
yield
Makes 3 cups
Ingredients
- 2 pounds tomatillos, paper husks removed and washed, cut in half
- 2 - onions, peeled and quartered
- 6 cloves garlic, peeled
- 4 - hatch peppers, stem removed and halved
- 1 cup 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
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Step 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 2Bake until lightly charred - about 25 minutes. Check occasionally to make sure the veggies don't burn.
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Step 3This is what you are looking for.
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Step 4While veggies are roasting, prep cilantro leaves and garlic.
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Step 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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Step 6Pulse to desired consistency. Add salt and pepper to taste.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Salsas
Category:
Vegetable Appetizers
Tag:
#Quick & Easy
Tag:
#Healthy
Keyword:
#spicy
Keyword:
#cilantro
Keyword:
#tomatillo
Ingredient:
Vegetable
Method:
Bake
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