Salsa verde is a vibrant condiment, delivering a bright, herbaceous flavor that is tangy and refreshing. Roasted tomatillos add a refreshing citrusy taste and the Hatch chili can lend mild to spicy hot personality depending on the variety that is utilized.
The salsa is delicious with cold salmon, grilled tuna or roast pork. It’s also delicious served as a dip for tortilla chips. Add diced mango and use the sauce atop grilled poultry. Or add some mayonnaise and use it in tuna or chicken salads.
Hatch Salsa Verde
Yield: About 1 1/ 2 cups
INGREDIENTS
7 medium tomatillos (husked, rinsed, washed and dried with paper towel)
1 medium Hatch chili, stem and seeds removed, coarsely chopped; see cook’s notes
5 sprigs fresh cilantro
1/4 cup water
1/4 cup finely diced white onion or brown onion
Salt to taste
Cook’s notes: Some prefer to roast the chili along with the tomatillos rather than using them raw. Hatch chili varieties range from mild to medium-hot spicy heat. To determine the degree of spiciness, you may want to taste a tiny bit. Use caution when cutting fresh chilies. Wash hands and work surface thoroughly upon completion and do NOT touch eyes or face.
DIRECTIONS
1. Start by adjusting oven rack about 6 inches below broiler element; preheat broiler. Place tomatillos on rimmed baking sheet. Broil until blistered and blackened in spots, 4 to 5 minutes. Keep an eye on them (I like to turn the oven light on).
2. Place tomatillos and chili in a blender with juices from pan. Add cilantro and water. Cover blender and whirl until mixture is pureed. Place in bowl; add onion and season to taste with salt. Refrigerate, airtight, for up to 4 days. Bring to room temperature for serving.
Award-winning food writer Cathy Thomas has written three cookbooks, including “Melissa’s 50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.
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