It’s Hatch chile season again! What does that mean? Fresh New Mexico green chiles, of course. Even though Hatch, New Mexico (the famous city for which the chile’s “name” originates) is quite far from my home in Wylie, Texas, the grocery stores still have these fresh chiles for dirt-cheap everywhere (I visited my closest grocery store today and saw they had a box of fresh chiles the size of a file box for $8!!). But what to do with them? In my mind, make salsa, of course! It’s terrific with chips, although I did make so much I may decide to make some enchiladas with the rest. This recipe for the salsa is adapted from the recipe at Chuy’s restaurant. Add more or less serrano chiles, depending on how hot you like your salsa.
½ lb fresh tomatillos, husked and coarsely chopped
6-7 serrano chiles, chopped
1 lb roasted green chiles, seeded, peeled and chopped (Hatch or Anaheim) **
1/3 bunch cilantro, chopped
3 garlic cloves, chopped
1 medium onion, chopped
2 qts water
2 T salt
3 T fresh-squeezed lime juice
Put all ingredients except salt and lime juice into large pot and bring to a boil. Reduce to medium heat, and cook for 30 minutes. Strain into a large bowl. Place solid ingredients and about 1 ½ cups of the strained liquid into blender in batches and blend until smooth. Add lime juice and salt (add a bit and taste each time) and blend. Chill and serve.
** to roast chiles, turn your broiler on high, and broil chiles until skins blacken, turning every 4-5 minutes, until the skin is mostly.charred. (about 70% charring) Place the chiles into a large bowl while still hot, cover tightly with plastic wrap. Let sit and cool for 10-15 minutes, and then the skins of the chiles should peel right off.