For the past two years now, I’ve seen recipes using green hatch chiles, particularly Shawnda’s blog. I so badly wanted to try them, but could never find them in stores. See, hatch chiles only grow in the Hatch Valley in New Mexico. I guess it took a few seasons for hatch chiles to spread through the south, because just last week I found them at the local Fresh Market! I immediately bought a bunch to experiment with in recipes.
Hatch chiles are higher on the heat index than jalapeños, so I roasted them to tone down the heat. Since we’ve been grilling so much, it was easy to throw them over the coals, along with the tomatillos. They roasted perfectly! The salsa tastes great on chips. We also like it as a sauce for grilled salmon and chicken. Additionally, I sometimes throw a bit on my morning egg sandwich to increase my vegetable intake (however incrementally.)
If you want a salsa with heat, keep in some of the seeds from the chiles. The more seeds, the more heat.
- Place chiles and tomatillos on a baking sheet. Roast under a broiler, turning frequently, until the chiles are blistered on all sides and the tomatillo husks are blackened. Alternately, you could roast them on the grill as well.
- Place chiles in a zipper-lock plastic bag and let sit for 5 minutes. Remove chiles from bag, and peel skin off. Open up chiles and remove seeds and ribs. Peel husks off of tomatillos.
- Place chiles, tomatillos, garlic, and cilantro in a food processor. Add sugar, salt, and black pepper. Pulse to blend. Adjust seasoning to taste.