Start by placing the tomatillos in a medium saucepan. Cover them with water and bring it to a boil over high heat. Watch as they change color to brownish-green, which will take about 5 to 7 minutes. It’s important to keep an eye on them to ensure they don’t overcook.
Once they are softened, carefully remove the tomatillos using a slotted spoon and immediately immerse them in a bowl of ice water. This quick cooling process halts any cooking and preserves their vibrant color.
After they have cooled, drain the tomatillos and add them to a blender. Along with them, toss in the roasted and seeded Hatch chiles, fresh cilantro, yellow onion, garlic, lime juice, salt, and cumin.
Blend the mixture on high until it transforms into a smooth puree. You want to achieve a nice, creamy consistency that’s still chunky enough to hold its texture.
Once blended, taste the salsa and adjust seasoning if necessary. You might want to add a bit more salt or lime juice depending on your preference.
Transfer the salsa to an airtight container. Refrigerate it for at least 1 hour before serving. This waiting time allows the flavors to meld beautifully, enhancing the overall taste.
After the salsa has chilled, it’s ready to serve! Pair it with tortilla chips or use it as a zesty topping for tacos or grilled meats.
Keep in mind that the salsa can be refrigerated for up to 4 days, making it a perfect make-ahead condiment.
