Jennifer Hagler
Earlier this week I was invited to visit the New Albertson’s again to check out their Hatch Chile special, which I was glad to do because I love chiles! In the spring I planted some peppers and they are just now producing fruit which I can’t wait to use in more salsa soon.
Right now at the Albertson’s on Broadway however they are celebrating these amazing peppers and roasting them right on the spot. In honor of this I wanted to make a simple salsa verde to share with you that can be added to not only tacos but also over eggs, potatoes or used to garnish roasted chicken with.
Ingredients:
roasted Hatch Chiles (Albertson’s has both medium and hot varieties to choose from)
tomatillos
garlic
cilantro
lime wedges
jalapeno
red onion
salt
Directions:
Begin by blistering the tomatillos on a grill pan along with garlic. Blend all ingredients together, I used approximately 8 tomatillos with 3 cloves of garlic, a thick slice of diced red onion, a handful of fresh cilantro, the juice of two limes, one large jalapeño and sea salt to taste. Total cook and prep time is approximately 30 minutes. Use immediately or let cool and store it overnight in the refrigerator to let the flavors infuse!
This is a sponsored conversation written by me on behalf of Albertsons on Broadway. The opinions and text are all mine.
