Late summer is pepper season and a great time of year to celebrate the many varieties that can add color and flavor to any dish. This recipe features a salsa verde made with Hatch Chiles from New Mexico-the obvious use would be drizzled over tacos, but the creaminess from the avocado makes it a great accompaniment to grilled fish and poultry, or simply dipped with chips. I blistered these peppers on a scorching 600 degree Wood Stone plancha, but these would also char up nicely in any one of our ovens.
Tip: after removing peppers from heat, place immediately in a container with lid or sealable bag to steam out. This will allow the skin to easily release from the flesh of the pepper.
As with most salsa recipes, the process is more important than the recipe-feel free to tweak the ingredients to your desired heat/tanginess levels. For this one I used Hatch Chilies for earthiness (and because they’re everywhere in the stores right now), Poblano for depth and color, and Jalapeno (or serrano) for heat. The tomatillos bring tang and the charred onion adds bitterness and a little sweet to the mix. Lime juice will brighten everything up and I like to add a little Mexican oregano to round it off.
Tip: adding a splash of water to salsa will help blend the flavors and open it up a bit.
- 4-5 ea Hatch chilies
- 2-4 ea Poblano peppers
- 3 Jalapeno peppers
- 12-14 medium tomatillos
- 1 medium yellow onion
- 3 cloves garlic
- 1 tsp Mexican Oregano
- 2 ea Avocados
- Juice from 2 limes
- Salt to taste
Char and blister the peppers, tomatillos, and onions. Remove from heat and place peppers in a container with lid or sealable bag for 15min. Remove charred skin, stems, seeds and pith from peppers. Place all ingredients in blender and pulse to desired consistency