When I first had the chance to visit New Mexico I was enchanted (just like the license plate says) The big sky, the fantastic food, the culture..and the chiles. Imagine driving in the high desert with roadside stands selling bright colorful chiles. They are fun to use dried, decorate your home with in a bright beautiful swag, or to cook with. Since we did not make it out to New Mexico this year we found them at a local hatch chile roasting event here in Virginia. We cooked with some fresh and froze some for the rest of the year. We bring you Hatch Chile Salsa.
Salsa. When you grown up anywhere in the American Southwest or the Mountain time zone it is something you consume in copious amounts of. Fresh produce stays in season longer down there, allowing for longer seasonal cooking throughout the year. This salsa combines the amazing health benefit of tomatillos with the amazing flavor punch of the chiles.
8 medium tomatillos, cut in chunks (eighths
1 medium avocado, cut in chunks
1 cup chopped cilantro
1 medium chile pepper (Anaheim or Hatch, if available)
Juice of 1/2 lime
1/8 tsp salt
Blend all together in food processor or blender until smooth. Serve with tacos, tortilla chips, or as an enchilada sauce.