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Roasted Salsa Verde

Hatch Green chile, tomatillo salsa, salsa verde, chips and salsa

It is football season, which means you need to run and make a huge batch of this Roasted Salsa Verde to have on hand.

What might football season and salsa verde have in common?  Well, they don’t have anything in common.  BUT they are directly correlated in this way:

Football Season=lots of guests and lazy get-togethers with family and friends

Roasted Salsa Verde=an easy recipe when you need to feed an army on command

I love football season and everything that comes with it.  I try so hard to like football, but I just can’t get myself to focus.  If you tell me a story about a player, I’ll follow them forever, but it’s not the actual sport that makes my heart leap for joy.  Instead, it’s the people, the spontaneous naps, and the universal acceptance of munching all Sunday long.

I love it when people end up at your house just to watch the game, announced or not.  However, it gives me massive anxiety when thinking about always having something on hand for munching.

This isn’t as much of a problem for me right now, seeing as I don’t have cable.  But, in a similar respect, if I go to someone else’s house to watch the game, I want to come with something yummy in tow.

Seriously, this salsa verde is so delicious, and it makes a giant VAT’s worth without really trying.  I roasted the tomatillos to give it that extra charred flavor, and blended them with already roasted green chile and a few spices to give it a deep and slightly spicy taste.  Tomatillo salsa is a little more fruity than just your average tomato and chile salsa.  But I LOVE the combination of flavors, and it’s just spicy enough that I could do the football-watching dance.  It goes like this: stuff your face with chips and salsa for an hour, inadvertently fall asleep for a bit, then wake up and do it all over again.

This salsa is SWEET/TART/SPICY GOODNESS.

Just a little note about the slight sweet and tart notes of the tomatillo: Tomatillos are not as closely associated with regular tomatoes as you may assume.  While they are a part of the same family, tomatillos are more closely related to the gooseberry.  They’re sometimes called “green tomatoes,” but it’s actually a misnomer.  Tomatillos, in fact are not green tomatoes, which are just an underripe tomato.  Instead, they are an entirely different fruit.

Sorry for the #nerdout, but I learned that from Alton Brown at some point in my life.  I knew it was taking up brain space for a reason!

So what is your favorite thing to make in bulk and munch with your friends during football season?

Hatch Green chile, tomatillo salsa, salsa verde, chips and salsaRoasted Salsa Verde

Total Time: 30 minutes  Yields: Approx. 16 ounces of salsa

You will need:

  • 1/2 lb. tomatillos
  • 1-1 1/2 lbs. roasted Hatch green chile (medium or hot)
  • 2 cloves of garlic
  • 2 tsp. oregano
  • 1 tbsp. salt
  • light oil (for thinning purposes)

To make:

  1. Remove husks from tomatillos and rinse off to remove stickiness.
  2. Cut tomatillos in halves or quarters.  Place in pan and broil in the oven for 7-9 minutes.
  3. Stem and seed 1 lb. of Hatch green chile, rough chop.
  4. Remove tomatillos from oven and add all ingredients to a food processor or blender (tomatillos, green chile, garlic, oregano and salt).
  5. Blend until smooth.  At this point you can stream in some light olive oil or oil of your choice if you would like the consistency to be a little more thin.

 

7 thoughts on “Roasted Salsa Verde

  1. Looks great. thanks for recipe.

  2. Just a quick tip- if you put the tomatillos in water it will be much easier to take the papery husk off. Less sticky.

  3. Are the chiles raw or grilled before being placed in food processor???

    1. Flame roasted is the best

  4. Pretty good stuff. I made it in the food processor so it’s pretty chunky. I might put half in the blender tomorrow and add some chicken broth to thin it out. Either way, it’s going on my salmon or grilled chicken.

  5. I like to add a little sugar and a bunch of fresh squeezed lime juice. mmmmm

  6. Just got some chiles from the store and can’t wait to make a salsa with them. I want to be able to make a ton since we don’t get the hatch chiles often in the area. Can you tell me if this is something I could can/jar as is?
    If not would I be able to freeze it and it would still be good when thawed?

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