Rinse chilies, jalapeno and tomatillos under water, dry, then cut off the stems and remove the seeds from the peppers. Place on a baking sheet and lightly brush with olive oil.
Place in oven on center rack, broil for 4 minutes, then flip, and broil remaining 3 to 4 minutes.
Remove from oven and toss all ingredients into high powered blender.
Puree 1 to 2 minutes, or until smooth.
Enjoy immediately!
Notes
Recipe yields about 2 cups, 1/4 cup serving each. Store leftover salsa in an airtight container or mason jar with a lid in the refrigerator. Use within 10 days.
Nutrition Facts
Hatch Chile Salsa Verde
Amount Per Serving
Calories 16Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 148mg6%
Potassium 15mg0%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 45IU1%
Vitamin C 3mg4%
Calcium 4mg0%
* Percent Daily Values are based on a 2000 calorie diet.