HATCH GREEN CHILI SALSA

Hatch Green Chili Salsa image

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

Time 3h

Number Of Ingredients 10

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Ingredients

15 lb fresh, hatch green chili peppers
4 lb tomatillos, husked and rinsed
2 large yellow or white onions, peeled and quartered
2 Tbsp minced garlic
1 c cilantro, fresh, chopped
1 Tbsp dried oregano
1 Tbsp dried cumin
1 Tbsp salt (i use garlic salt, but regular or kosher salt is fine)
2 can(s) chicken stock
1 c white vinegar

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.