Hatch Green Chile Tomatillo Salsa

Hatch Green Chile Tomatillo Salsa

  • Servings: servings vary
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salsa blogAuthor note: This recipe calls for tequila. Feel free to omit this ingredient if it is not conducive to your lifestyle.

2 cups Hatch green chiles, peeled and seeded (click here for recipe)

1 1/2-2 cups tomatillos, rough chopped

1 bunch cilantro (bottom stems removed)

1 cup scallions, rough chopped

1 garlic clove, quartered

2 teaspoons cumin

2 teaspoons kosher salt

1 1/2 teaspoons ground coriander

5 tablespoons Mexican crema

1 tablespoon tequila

juice of 1 lime

Market Street tortilla chips

  1. Place all ingredients into a food processor. Pulse to the desired consistency.
  2. Let the salsa chill for at least 1 hour and then serve with Market Street tortilla chips.

chips iOne evening I went to a potluck dinner with a new group of girlfriends. I was late to sign-up and ended up bringing what I least enjoy eating– dessert.

Upon arrival, I walked into the kitchen and said my hellos. All the food was dispersed on a large kitchen island. Starving, I threw down the dessert and beelined it to the salty dips. Guacamole, salsa and something with cream cheese.

I was happy with my options. However what stands out in my memory were the chips.bowl and chipsThere was a bowl, piled high with golden tortilla chips lightly dusted with a reddish hue. They tasted homemade and were covered with a salty spice combo. I scanned the table– bags of tortilla chips with name brand logos were scattered about, but these chips were like a city on a hill.tomatillos blogI’m getting seconds on these before anyone else discovers how good they are.

And I did just that. Probably not the most polite form of food etiquette, but they were THAT good.

“So um, who brought these chips?” I started to ask my new friends.

‘I did. They’re from Market Street,” a new face said.hatch chilesUnmistakable flavor and freshness.

We are going to be good friends, chips.

Now, when I go to a dinner party and see this familiar friend, I’m delighted.chips blogWhen I was developing Hatch Green Chile Tomatillo Salsa I first went to Market Street to pick-up my favorite tortilla chips. However, the recipe itself was still in its early stages and it needed something else– an element to balance all the tart tomatillo and lime flavors.

Wandering the store I came to the dairy section and Market Street’s selection of Mexican dairy products. Bingo. The salsa needed Mexican crema.Mexican cremaI came home, unloaded the goods and started to chop and puree. The aroma that flowed from these fresh ingredients was a delight.

Green magic in a bowl.food processor blogNow it was time to dip away.

Hatch Chile Tomatillo Salsa, you were made for August and some of the tastiest tortilla chips I’ve ever eaten.salsa and crema blog

Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own and I appreciate your support of the brands/companies that I love.

4 thoughts on “Hatch Green Chile Tomatillo Salsa

  1. Pingback: A Pleasant Little Announcement | The Dallas Morning News and Hatch Chile Season | a pleasant little kitchen

  2. Pingback: A Pleasant Little Hint | What to Make with a Food Processor | a pleasant little kitchen

  3. Pingback: Breakfast Quesadillas | a pleasant little kitchen

  4. Pingback: Hatch Green Chile Feed | a pleasant little kitchen

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