TOMATILLO AND HATCH PEPPER SALSA
When you are blessed with a bumper crop or find veggies on sale, you eat all you can, share what you can, and freeze the rest! In the summer I use a toaster oven to roast the veggies as to not heat up the house. Every pepper has it's own distinct flavor and kick. Hatch peppers give the salsa a nice kick without as much heat as serranos. I hope you enjoy it!
Provided by Tammy Brownlow @DoughmesticGoddess
Categories Salsas
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Cover raised edged baking sheets with aluminum foil and place tomatillos, onions, and hatch peppers. Drizzle with olive oil. Salt and pepper generously.
- Bake until lightly charred - about 25 minutes. Check occasionally to make sure the veggies don't burn.
- This is what you are looking for.
- While veggies are roasting, prep cilantro leaves and garlic.
- Once roasted veggies have cooled, pour juice and all in food processor with cilantro and garlic. Pour chicken bouillon and water in with veggies and herbs.
- Pulse to desired consistency. Add salt and pepper to taste.
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