There was a sale of hatch chilis so I tried my hand at making some salsa today. I’ll let it sit overnight and grill up some asada tomorrow and have some fresh salsa ready. Do y’all think I blackened the chilis enough from what you can see?
First attempt of Hatch chili salsa.
byu/No_Variety_6382 inSalsaSnobs
by No_Variety_6382
4 Comments
Looks good. I grew up on hatch green chile. Next time, just roast a batch. Then peel that batch. Then chop it up. Seasoning with garlic salt. And eat on a hot tortilla. That’s the New Mexican Way.
Hatch green chilies are the true heroes…. It’s absolutely fascinating they don’t get more publicity
Did you put onions, cilantro, or any other ingredients?
Commented on the bots post, but if anyone wants the Ingredient list/brief instruction of how I made this here it is.
-List of items needed. 6 large hatch green chilis. 1 lb tomatillos. Handful of cilantro(top portion of a single bushel). 3 large garlic cloves. 1/2 tsp cumin. 1/2 tsp oregano. 3/4 cup of water from the pot that cooked the tomatillos.
Started by grilling the hatch chilis on the BBQ until blackened. When done, I set them wrapped under a towel(I read this online idk what the fudge I’m doing). Simmered water, added tomatillos until they turned from dark green to a more translucent green. Chopped up cilantro/garlic. Added hatch chilis, tomatillos, cilantro, garlic, and all the spices in to a blender. Blended for about a minute and now I’ll let it set overnight.-