This bright and tangy Hatch Chile Salsa Verde is packed with fresh flavors and will leave you craving your next bite. It makes the best dip for tortilla chips and can also be used in a variety of recipes!
Remove the husks from the tomatillos. Rinse and dry the tomatillos and peppers.
Slice the tomatillos in half. Cut the onion into 4 chunks, and smash the garlic, removing the peel.
Lay the tomatillos cut-side-down on a large parchment-covered baking sheet. Add the green chile peppers, jalapeno (if using), onion, and garlic to the pan. Place the pan 6-8 inches from the broiler and broil on low (450°F, 230°C) for 5 minutes.
Remove garlic and set aside. Turn the tomatillos, peppers, and onion over and broil an additional 5 minutes, or until both the tomatillos and peppers are blistered.
Allow the peppers to cool enough to handle and then remove the skin of the Hatch chiles and the seeds of the Hatch and jalapeno peppers.
Place all of the ingredients, including lime juice and salt in the food processor. Pulse until the salsa is your desired consistency.
Yield: About 2 cups. Nutritional information is based on a 2-tablespoon serving.For best results, place the Hatch chiles in a bowl after they are roasted and cover them with plastic wrap. Set aside for 15 minutes. This steaming will loosen the skins and allow them to be removed easily.Store the salsa in the refrigerator for up to 2 weeks.