Roasted Hatch Chile and Tomatillo Salsa

Ingredients

• 1 lb fresh tomatillos

• 3 fresh Hatch Chiles, halved lengthwise and seeded

• 3 red Fresno peppers, halved lengthwise and seeded

• 1 sweet onion, quartered

• EVOO

• 1 tomato, quartered

• 2 cloves garlic

• juice from one lemon

• juice from two limes

• 1/2 bunch fresh cilantro, chopped

• salt and pepper

• Hatch chile powder

Instructions

1. Preheat oven to 425°

2. Peel off and discard the husks of the tomatillos

3. Rinse the tomatillos under cold running water

4. Put the tomatillos, Hatch Chiles, peppers, and onions on a baking sheet

5. Drizzle the vegetables with the olive oil, season with salt and pepper, then roast in the oven until slightly charred, 10-15 minutes

6. In a blender, combine the roasted vegetables with the tomato, garlic, lemon and lime juice, cilantro, and chile powder

7. Slowly puree the mixture to desired consistency

8. Adjust seasonings to taste with additional salt, pepper, and chile powder