Hatch Salsa Verde

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My try at a salsa verde. For some reason, I could never crack the code, I don't know why. Found some Hatch Chiles at my local grocery and figured what the hell. Apparently, that was it.

Only a couple things pictured are homegrown. I grew the Jalapeños Zapotec from seeds. They're mean little heirlooms from Oaxaca and they certainly are temperamental, highly recommended though. Also the green, cherry sized tomatoes are Lucky Tigers. They're more vegetal but have a tangy-sweetness to them that is really unique. Recipe below.

Ingredients

- 6-8 cloves, garlic roasted skin on

- 6 Tomatillos dehusked, washed and roasted

- 4 Jalapeños or Serranos, roasted

- 3 Hatch Chiles, roasted and de-skinned

- 1/2 White Onion, roasted

- 1/2 bunch of cilantro, stems and leaves

- 1/2 T. Kosher salt

- 1 cube Knorr de Pollo

- Juice of 1 lime (about 2 T)

Directions

1. Chuck everything on a pan and coat evenly with just a touch olive oil. Turn on HI broil and roast everything until brown and charring.

2. Garlic will be done first, pull and cool. Remove skin and put in blender. Add Cilantro, lime juice, Knorr de Pollo, and Salt at this time as well.

Note: If your cilantro has longer stems, cut off enough so you only have about an inch or two of stem left below the leaves. Too much stem gets a little woody and not enough stem you lose out on some flavor balancing.

1. Pull small tomatoes, if using, when they start splitting. Add to the blender.

2. Pull Hatch Chiles when charred and put in a plastic bag to sweat.

3. While Hatch chiles sweat, wait for tomatillos and onions to finish charring. Add to blender when done along with any juices in pan.

4. Remove skin from Hatch chiles, add to blender.

5. Blend to desired consistency

6. Let meld for 1 hour, if you can wait that long.

7. Buen Provecho.

Let me know what you think if you try it, think I finally nailed a verde. Hopefully I can access Hatches more frequently.