New Mexico Hatch Chili Salsa

I wanted to take a run at making a fresh salsa to top Chicken & Shrimp Fajita's that we are making this fine Labor Day weekend. I did a little research and came up with my game plan. I have to say, it really turned out great! 

The total ingredients were: Tomatillos, Hatch Chili Peppers, Onion, Cilantro, Chicken Stock (low sodium) Garlic, Salt & Pepper. 

It literally could not have been easier.....

First peel & boil the Tomatillos for 10 minutes and place them into a blender. After about 10 minutes sitting in the blender they released a good bit of water that I poured out.

Use a knife to split the pepper and use a spoon to scrape out the seeds. Then roast the Hatch Chili Peppers on the BGE at about 400* for 10/12 minutes.....turning them as the fire down side gets charred or blistered. Then remove them from the BGE and wrap them in a damp towel for about 15 minutes to loosen the skins. Once removed from the towels the skins will pull/peel right off. IMPORTANT -- either rub vegetable oil on your hands or use sanitation gloves when removing the skins from the peppers.....otherwise, you will rub your eyes two hours later and be very, very sorry! Once peeled - add the "meat" of the peppers to the blender. 

Then chop 1/3 cup of Onion and add it to the blender.

Then pour 4/6oz of chicken stock, a 1/2 handful of coarsely chopped parsley, a big pinch of salt and pepper into the blender too. 

Blend it for 10/15 seconds until it has a smooth, integrated consistency. 

You're done!

FYI: This stuff has a serious kick! 

You can use it as a dip, enchilada filler - Or, as you will see in my next post....as a topping to quesadillas or taco's. 

All of the Ingredients - Minus Chicken Stock:


Tomatillos Boiling:


Hatch Chilies on the BGE:


Beginning to brown/blister:


After the Hot Towel Wrap:


Looking down into the blender with all ingredients before blending:


The final product: