HATCH GREEN CHILI SALSA
I make this recipe in large batches since Hatch chilies are not available year round. I can it so that it will last for several months. I have plenty to cook with (for Chili Verde, green chili chicken enchiladas, etc.) and some to use for gift baskets during the holidays. This recipe is for one of the small batches I made (@15...
Provided by Jeanne Benavidez
Categories Other Appetizers
Time 3h
Number Of Ingredients 10
Steps:
- 1. ROAST THE CHILI PEPPERS: I have a large heat-proof bowl with a tight fitting lid that I place the peppers in as they are finished roasting. I keep the lid laying on top of the bowl as I roast them; when the bowl gets full, I place the peppers into a heavy duty, black garbage bag. When all the roasting is complete and all peppers are in the big bag, just twist the top a little bit to keep the steam inside. Let the peppers sit and steam for a while (@20 - 30 minutes). Let them cool enough so you can handle them. You will need to use gloves (I buy those plain surgical gloves since they are a little thicker than food handling gloves). Remove the charred skin from the peppers along with the stem. If you want, you can remove the seeds also, I do not, but that is up to you.
- 2. ROAST THE TOMATILLOS: You don't want to char the tomatillos black...simply blister to a light char as there is no need to remove the skin for processing. You can roast these in the oven while you are roasting your peppers.
- 3. PROCESS THE SALSA: Place peppers and tomatillos into your food processor in batches and process to the desired consistency. Place processed veggies into a large stock pot (everything will eventually go into this pot for cooking).
- 4. Place the onion in the processor and pulse until finely chopped. Add the onion to pepper mixture along with cilantro, oregano, cumin, salt, chicken stock and vinegar into the stock pot. Stir well to combine all ingredients.
- 5. Heat the salsa mixture over medium low heat to a low simmer and simmer for about 20 minutes.
- 6. Pour salsa into sterilized pint jars leaving ½ inch head space, cover with lid and ring. Process for 20 minutes in hot-water bath. Remove the processed jars from the canner and let cool overnight. Refer to your "hot-water-bath canning" procedures.
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Paula Mendes
[email protected]I love the smoky flavor of the roasted green chiles in this salsa. It's the perfect addition to any Mexican dish.
Md Nahidul
[email protected]This salsa is a great way to use up leftover green chiles. It's also a great way to add some heat to your favorite Mexican dishes.
Classic Jummith
[email protected]I've been making this salsa for years and it's always a hit. It's the perfect salsa for any occasion.
Fraser Cameron
[email protected]I made this salsa for my family and they loved it! It's the perfect balance of spicy and smoky.
Jose Manuel
[email protected]This salsa is a great way to add some heat to your favorite Mexican dishes. It's also a great way to use up leftover green chiles.
Oluwa Pizo
[email protected]I love the smoky flavor of the roasted green chiles in this salsa. It's the perfect addition to any Mexican dish.
Aruni Chandrika
[email protected]This salsa is a great way to use up leftover green chiles. It's also a great way to add some heat to your favorite Mexican dishes.
THE REX EMPIRE
[email protected]I've been making this salsa for years and it's always a hit. It's the perfect salsa for any occasion.
Shay Barnes
[email protected]I made this salsa for my family and they loved it! It's the perfect balance of spicy and smoky.
Damdinsvren Ganchimeg
[email protected]This salsa is a great way to add some heat to your favorite Mexican dishes. It's also a great way to use up leftover green chiles.
Kanna Kanna
[email protected]I love the smoky flavor of the roasted green chiles in this salsa. It's the perfect addition to any Mexican dish.
Niazi Gamer
[email protected]This salsa is so easy to make and it's so versatile. I love using it as a dip for chips, but it's also great on tacos, burritos, and enchiladas.
Rai Qasim Ali Kharal
[email protected]I've tried a lot of different green chile salsas and this one is by far the best. The roasted green chiles give it a delicious smoky flavor and the tomatoes and onions add the perfect amount of sweetness.
Tyler Mcdaid
[email protected]I made this salsa for a potluck and it was a huge success. Everyone loved the flavor and the roasted green chiles gave it a nice smoky flavor.
sheila luciano
[email protected]This salsa is a great way to use up leftover green chiles. It's also a great way to add some heat to your favorite Mexican dishes.
md.alamin Hosain
[email protected]I followed the recipe exactly and the salsa turned out great! It's the perfect balance of spicy and smoky.
Kabeer Vinod
[email protected]This salsa is so easy to make and it's so delicious! I love the combination of roasted green chiles, tomatoes, and onions.
Cj Venter
[email protected]I've made this salsa several times and it's always a crowd-pleaser. The roasted green chiles give it a delicious smoky flavor.
Rehmat ali Jutt
[email protected]This salsa was a hit at my last party! Everyone loved the smoky flavor of the roasted green chiles.