Delicious Green Chile Salsa from Hatch Green Chile

Ingredients

• 1½ pounds tomatillos, husks removed
• 1 poblano chile
  

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  Roasted Hatch Chile (Frozen)

  $80.00

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• 1 small yellow onion, peeled and quartered
• 6 whole cloves garlic, smashed but not peeled
• ½ teaspoon salt
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 pound Roasted Hatch Green Chile, frozen or jarred (mild, medium, or hot)
• ½ cup fresh cilantro leaves, packed
• Nonstick cooking spray or vegetable oil

Instructions

1. Preheat broiler to high and position an oven rack near the top of the oven. Line a baking sheet with foil and lightly coat with nonstick cooking spray or a drizzle of vegetable oil.
2. Arrange tomatillos, poblano chile, onion quarters, and smashed garlic cloves in a single layer on the prepared baking sheet.
3. Broil for 8 to 10 minutes, turning once halfway through, until the vegetables are charred and softened. Keep a close eye on them to prevent burning.
4. Remove from the oven and allow to cool slightly. Peel the garlic cloves and remove the skin and seeds from the poblano chile.
5. Transfer the roasted vegetables to a blender. Add salt, coriander, oregano, Roasted Hatch Green Chile, and fresh cilantro.
6. Blend until the salsa reaches your desired consistency — leave it slightly chunky or blend until smooth, whichever you prefer.
7. Taste and adjust seasoning as needed. Transfer to an airtight container and refrigerate until ready to serve. Serve with chips, fresh vegetables, or as a topping for tacos, burritos, and more.