Green Hatch Salsa Verde

By KDHarmon

Ingredients

• 2 pounds tomatillos, husked and rinsed
• 1 medium yellow onion, peeled and quartered
• 4 cloves garlic, peeled and smashed
• 2-4 roasted hatch chiles or one fresh jalapeno, stemmed
• 1/2 C loosely packed cilantro leaves
• 1 tsp kosher salt
• Cotija cheese for garnish

Details

Servings 4

Preparation

Step 1

Preheat oven to 450 degrees.

Spray baking sheet with cooking spray and place tomatillos, quartered onion and garlic cloves on tray. (If using jalapeno, add to tray with other vegetables.)

Roast vegetables for 20 minutes, flipping after 10 minutes. The tomatillos should be lightly charred and the onion beginning to brown.

Transfer roasted vegetables and Hatch chiles and any remaining juice to food processor or blender. Blend until almost smooth. Add cilantro and salt and pulse a few more times until mixed.

Serve salsa topped with cotija cheese if desired and chips for dipping.

Makes 4 cups.