Ingredients Condiments Hatch Chile Salsa 5.0 (1) 1 Review Hatch chile obsessives flock to Hatch, New Mexico, every September for the pepper's namesake festival, but you can buy them online year-round and occasionally from the freezer section at Trader Joe's. To accentuate their medium-spicy, fruity flavor, we combine them with garlic, sweet onions, and tomatillos in this super-simple salsa that is great in a burger, on enchiladas, or simply spooned over fried eggs. By Emily Nabors Hall Published on July 17, 2019 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Active Time: 15 mins Total Time: 25 mins Yield: 14 Ingredients 1 1/2 pounds tomatillos (about 11 medium tomatillos), husks removed, tomatillos cored and quartered 3/4 cup roasted, peeled, and chopped Hatch chiles (from fresh or thawed frozen chiles) 1/2 cup chopped fresh cilantro leaves and tender stems 1/4 cup chopped sweet onion 2 tablespoons fresh lime juice 1 tablespoon chopped garlic 2 teaspoons kosher salt 1 teaspoon agave nectar Directions Bring a large pot of water to a boil over high. Add tomatillos, and return to a boil; cook until softened, about 4 minutes. Drain well, and let cool 10 minutes. Transfer to a food processor. Add chiles, cilantro, onion, lime juice, garlic, salt, and agave, and process until mostly smooth, about 30 seconds. Refrigerate in an airtight container up to 2 weeks. Rate it Print