Hatch Chile Salsa Verde
Ingredients
-
2
pounds
tomatillos, husked and rinsed
-
1
medium
yellow onion, peeled and quartered
-
4
cloves
garlic, peeled and smashed
-
2-4
units
roasted hatch chiles, or one fresh jalapeño, stemmed
-
⅓
cup
loose cilantro leaves
-
1
teaspoon
kosher salt
-
to taste
Cotija cheese for garnish
Instructions
- Preheat the oven to 450°F.
- Spray a baking sheet with cooking spray and place the tomatillos, onion, and garlic on it. Add jalapeño if using.
- Roast the vegetables for 20 minutes, flipping them at the 10-minute mark until lightly charred.
- Transfer the roasted vegetables and any remaining juice to a food processor or blender and blend until almost smooth.
- Add cilantro and salt, pulsing a few more times to mix.
- Serve topped with Cotija cheese and tortilla chips for dipping.
Nutrition Facts (estimated)
Servings
4
Calories
100
Total fat
2g
Total carbohydrates
20g
Total protein
3g
Sodium
588mg
Cholesterol
0mg
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