Delicious Hatch Chile Salsa...

Ok. So the enchiladas turned out delicious, however they were more the consistency of a casserole. The corn tortillas got a little mushy. I am definitely going to have to do some more research in order to perfect the texture of future enchiladas. I do want to supply you with the Hatch chile salsa recipe though because it was terrific! First, I thought a brief description might be in order for these tremendous Hatch chiles just in case you aren't familiar with this extreme goodness. Hatch is a village in New Mexico that is known as the "Chile Capital of the World". They produce this famous green chile that is harvested once a year and used in all types of delicious dishes. You cannot duplicate this flavor with any other type of chile...I will be stocking up on these peppers next week, roasting and freezing them for the big chili cook-off we have every fall during football season. Watch out...I am here to win this season.

Hatch Chile Salsa Verde (Straight from the Bischoff's)

Ingredients

• 1 pound tomatillos, husked
• 1 white onion, sliced thin
• 2 tbls olive oil, seperated
• 4 garlic cloves, (roast one whole head)
• 2 Hatch Chiles, roasted and seeded
• lime juice, to taste (about 1/4 lime)
• 1 teaspoon ground cumin
• Kosher salt, to taste

Directions

Preheat oven to 400 degrees F

Cut the top off of a small head of garlic and place on a sheet of aluminum foil. Pour 1 tbls olive oil over exposed head of garlic and sprinkle with salt. Fold the foil into a pouch like shape and place in the oven. Roast the garlic in the oven for about 45 minutes at 400 degrees F until the cloves are soft and golden brown. You can remove the cloves by either squeezing the skin or piercing each clove with a fork. Meanwhile, on a grill, roast tomatillos and hatch chiles until skin is black and charred all over. Immediately place in a plastic bag for about 3 minutes. Remove the tomatillos and hatch chiles and begin removing the charred skin and seeds. Meanwhile, heat the oil in a saute pan and caramelize the onion over medium heat. Transfer all vegetables and any juices to a food processor. Add the cumin, lime, and salt to taste. Pulse mixture until well combined but still chunky.