I embrace the end of summer for so many reasons. Living in Los Angeles, I am usually completely done with the heat waves that can last all the way through October. Climate change is real people.
Yet, when I start seeing announcements at local grocery stores for Hatch roasting events, it signals to me that the days of unbearable heat are numbered and soon the cool weather of fall will present itself to us. We’ll receive our Hatch chiles from the cool kids at Melissa’s Produce. But, I also love going to the local grocers to smell the toasty aroma of Hatch chiles as they are charring in large roasters. At home, I’ll immediately divide the roasted dark green gems in freezer storage bags. With a Sharpie pen, I’ll mark the date and indicate if they are hot or mild. People will ask about whether or not to remove the skin before freezing. I used to spend hours removing the charred skin from the flaccid peppers. Not anymore. Today, I find myself enjoying the toasty flavors of the charred bits in my salsa verde. It’s really an individual choice.
This is a perfect green chile salsa that can be stored and used for many Mexican dishes, including pork and chile verde, green chile enchiladas, green chile chilaquiles (mmmm with a fried egg on top), or simply as a dip with crispy corn tortilla chips.
5 cups Tomatillos husked and washed
2 yellow onions, peeled and quartered
1 tablespoon olive oil
1/2 bunch cilantro stemmed
4 Hot Hatch green chiles, roasted and stemmed
1 lime, juiced
1 tablespoon, kosher salt
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Salsa Casera or House Salsa is one of the simplest and most flavorful salsas that brings a robust heat and a smokey flavor from the charred tomatoes and chile peppers. Beware! I like heat and so this recipe has one dried Scorpion pepper added to the mix. Scorpion peppers are one of the hottest chiles in the world, with a mean heat of more than 1.2 million Scoville heat units (SHUs).
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