Roasted Tomatillo And Hatch Chile Salsa Recipe

Preheat

Preheat your broiler or grill to high. If using an oven broiler, arrange an oven rack 6–8 inches from the heat source.

Trim any stem tips from tomatillos. Pat them dry. Leave them whole or halve larger ones so they roast evenly.

Toss tomatillos, Hatch chiles, halved onion, and garlic cloves with 1 tablespoon vegetable oil and 1 teaspoon kosher salt so they have a light coating.

Place vegetables in a single layer on a rimmed baking sheet (lined with foil for easier cleanup) or directly on a hot grill grate. Broil or grill, turning occasionally, until skins are blackened/blistered and vegetables are softened, about 8–12 minutes total. Tomatillos should collapse slightly and chiles should blister on all sides.

Transfer the roasted vegetables to a bowl and, if you prefer milder heat and easier skin removal, cover the bowl with plastic wrap or a lid and let steam for 5 minutes. Peel chiles if desired (for more smoky flavor leave skins on). Discard tomatillo husks (if any) and remove any large charred bits from garlic and onion if excessively black.

Working in batches if necessary, add the roasted tomatillos, Hatch chiles (seeded if you want less heat), roasted onion halves, and roasted garlic to a blender or food processor.

Add 1/2 cup fresh cilantro leaves, 2 tablespoons fresh lime juice, 1/2 teaspoon ground cumin, 1/4 teaspoon black pepper, and 1/4 teaspoon sugar or honey (optional).

Pulse or blend to your desired texture: a few quick pulses for a chunky salsa or blend longer for a smoother sauce. While blending, add up to 2 tablespoons water, 1 tablespoon at a time, to loosen if the mixture is too thick. Taste and adjust seasoning: add more salt (start in 1/4 teaspoon increments), additional lime juice for brightness, or more sugar if too tart.

If the salsa is too hot, stir in a few extra cilantro leaves or a small dollop (1/2 teaspoon) of sugar to balance. If it's too thin, blend briefly without adding water or chill to thicken slightly.

Transfer the salsa to a serving bowl. Stir in a tablespoon of chopped cilantro for garnish if desired and adjust final salt and lime to taste.

Serve chilled or at room temperature with tortilla chips, grilled meats, tacos, or as a condiment. Salsa will keep in an airtight container in the refrigerator for up to 4–5 days; flavors deepen after a few hours.