Hatch Chile Salsa

Ingredients

• 1 1/2 pounds tomatillos (about 11 medium tomatillos), husks removed, tomatillos cored and quartered
• 3/4 cup roasted, peeled, and chopped Hatch chiles (from fresh or thawed frozen chiles)
• 1/2 cup chopped fresh cilantro leaves and tender stems
• 1/4 cup chopped sweet onion
• 2 tablespoons fresh lime juice
• 1 tablespoon chopped garlic
• 2 teaspoons kosher salt
• 1 teaspoon agave nectar

Steps

1. Bring a large pot of water to a boil over high. Add tomatillos and return to a boil; cook until softened, about 4 minutes. Drain well and let cool 10 minutes. Transfer to a food processor. Add chiles, cilantro, onion, lime juice, garlic, salt, and agave; process until mostly smooth, about 30 seconds. Refrigerate in an airtight container up to 2 weeks. This recipe was developed by Emily Nabors Hall; the text was written by Jodie Kautzmann.