Roasted Hatch (Anaheim) Tomatillo Salsa Recipe

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3 votes | 981 views

In late July through August, New Mexico produces a bumper crop of Hatch chiles, a variety of Anaheim peppers.

Texas groceries sell hatch peppers by the case for people who like these delicious peppers, which are gone by the end of August. Some groceries will roast these chiles on site, usually on Saturdays, when they become available.

You can mix in some sour cream and/or mashed avocado and puree, if you want a variation of this versatile sauce (Do not do this before canning or freezing).

Serve this salsa on enchiladas, with tacos, or as a dip and table sauce.

This recipe is fine for canning. If you don't can, cut the recipe in half, eat what you wish, and freeze the rest for later.

If you can't find Hatch peppers, use Anaheims.

This recipe makes 7-8 cups.

 
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Ingredients

Cost per recipe $4.38 view details

Directions

  1. Using the gas stovetop, broiler, or the grill, roast the veggies until blackened in places, then put everything is a plastic bag for 15 minutes.
  2. Saute the onions and garlic in the olive oil in a soup pot.
  3. Seed, strip and discard the chile and jalapeno skins, and coarsely chop the veggies.
  4. Put everything, except the lime juice, into the pot and simmer the salsa.
  5. Reduce the mixture by 1/2, stirring occasionally. Takes about 1 - 1/2 hours.
  6. Taste and reduce further, if needed.
  7. Add the lime juice and see if you want to add salt.
  8. Let mixture cool completely.
  9. Process in a blender until smooth.
  10. Prepare canning equipment. Water process the jars 10 minutes.
  11. This salsa will keep int the fridge for 7 - 10 days.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 2757g
Calories 623  
Calories from Fat 294 47%
Total Fat 33.62g 42%
Saturated Fat 4.61g 18%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 112mg 5%
Potassium 1884mg 54%
Total Carbs 80.52g 21%
Dietary Fiber 13.1g 44%
Sugars 51.64g 34%
Protein 9.74g 16%
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Reviews

  • Bob Vincent
    Hi Myra:
    A nice combination for salsa. I am a sucker for anything using tomatillos. I use something similar as a base with chicken stock for pork pozole but will definitely add your salsa mix to my try soon folder. Thanks for sharing.
    Bob
    I've cooked/tasted this recipe!

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