Salsa Verde

My local grocer roasts fresh Hatch chiles each weekend in August, so pretty much everything I eat during the late summer has these beauties thrown in (unless I’m eating peaches, garden tomatoes, local apples…..gotta love this time of year!).  My store roasts mild and hot chiles so you should be able to dial in your spice level.

This chile verde sauce could not be easier.  Just toss the items below into a food processor and pulse a few times. I like my salsa chunky.  You can also just smother fish or chicken in this stuff.  Or serve with eggs.  Seriously, I eat it with a spoon! And it’s zero points on WW.

• 4 fire roasted Hatch chiles
• 1 onion, halved and grilled
• 10 tomatillos (canned or fresh), grilled
• 1 Lime, juiced
• 1 tsp garlic, minced
• 1 Tsp chili powder
• 1/2 Tsp coriander