Green Hatch Chile Salsa
I love a good salsa. In fact, a good dip is something I will consistently spend time making. There is something about a good sauce or marinade or spread that can really bring a dish or meal from good to fantastic stand-out in no time.
I was able to get my hands on some hatch chiles this year (Shipped in from Hatch, New Mexico) and I could not have been more excited to try to incorporate them into every dish imaginable. I'm talking not just Southwestern meals but dicing into eggs, stirring into pasta, roasting on the grill for burger topping. Just having it in virtually every way possible.
Of course salsa had to be made as well! I ended up making two different varieties, but this one is a bright fresh green salsa using tomatillos as well. Tomatillos really helps to create a bright almost citrusy taste and wonderful texture as well. I chose not to roast this version, but you could certainly try that as well for a different depth of flavors.
Be sure to check out my other hatch salsa recipe using roasted hatch chiles for a red salsa.
Check out other recipes here: https://www.instagram.com/theblackcatkitchen1/
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Green Hatch Chile Salsa
Recipe details
- 10-15 servings
- Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
Comments
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You're kidding about leftovers, right? Guarantee there will not be leftovers when my daughter and I get together again.
So sorry, but I must beg you to please make a little correction in your description! Hatch chiles come from NEW Mexico, in the USA!!! Don't get me wrong, I love and respect the country of Mexico, but as a proud American going back 6 generations from New Mexico, let's give our great official state vegetable it's rightful credit!!! 😊😊😊