Nancy Dennis | Bartlett EC

Late summer is when fragrant Hatch green chiles from New Mexico appear in markets throughout Texas. “Most of our local grocery stores will have them,” Dennis writes, “and some will roast them for you as well.” If Hatch peppers aren’t available, you can use poblano or Anaheim peppers instead.

1 pound hot Hatch green peppers
1/2 pound mild Hatch green peppers
1/2 sweet onion (e.g., 1015 or Vidalia)
1/2 pound tomatillos, husked and rinsed
2 cloves garlic, unpeeled
1/2–3/4 cup chicken broth
2 tablespoons lime juice
1 teaspoon freshly ground cumin
1/2 teaspoon dried Mexican oregano
Salt and pepper to taste

1. Prepare a grill for direct cooking and build a medium-high fire.

2. Grill the peppers until they’re charred and blistered, turning as needed for even cooking. (This can also be done in an oven at 400 degrees.) Once blistered, place the peppers in a paper sack to steam about 10 minutes.

3. Meanwhile, grill the onion, tomatillos and garlic (a grill basket is best for this task) until charred and softened, then set aside to cool.

4. Once peppers have steamed, use your hands to remove the charred skins, seeds and stems—rubber gloves will protect your fingers from feeling the burn. Resist the temptation to run the peppers under water because that will rinse away the delicious charred flavor. Place the peppers, vegetables, chicken broth, lime juice, cumin and oregano in the blender and purée to desired consistency. Season with salt and pepper to taste.

Makes about 2 quarts.

Cook’s Tip

This salsa will thicken upon standing. If you make it in advance, you may need to warm it and add additional broth or water to create the desired consistency.