Description
It Hatch pepper time! This is an easy salsa that doubles as a marinade for chicken, fish or pork. And it’s so, so tasty!
Ingredients
- 12 whole Hatch Chiles
- 1 whole Jalapeño
- 8 whole Tomatillos, Husks Removed
- ½ whole White Onion, Chopped
- 3 cloves Garlic
- 3 whole Large Limes
- ⅓ cups Chopped Cilantro
- Salt And Pepper, to taste
- Red Pepper Flakes To Taste (optional)
- ¼ cups Water, More Or Less
- 1 Tablespoon Casa Noble Tequila (per Cup Of Salsa)
Preparation
Turn on your oven’s broiler to high.
Line a rimmed baking sheet with foil and put the Hatch chilies, the jalapeno and the tomatillos on it so you capture any juices that seep out.
Put pan under the broiler for about 10 minutes until blackened, then turn everything over with tongs and blacken the other side. Remove pan from oven and set on a rack until cool enough to handle.
After they cool, put on your gloves and remove the charred skin and most or all of the seeds from all of the peppers. Cut the tomatillos into small cubes and chop the jalapeño.
Put the veggies, the juice from the pan and all the remaining ingredients except the tequila and water in a blender and pulse. Add water as needed to thin it out.
I think the tasty ratio for salsa to tequila is 1 cup salsa to 1 tablespoon tequila. Of course, you can add or subtract, but if kids are around, skip the tequila, obviously. You can finish it off with some finely chopped onion if you want a little more crunch in it.
Grab a bag of chips and call it a day. It’s also a great marinade.
