1.5 whole garlic, roasted
5-6 medium ripe tomatoes
1 teaspoon salt
2 tablespoons vegetable oil
1/4 cup fresh cilantro
4 tablespoons lime juice
2 Hatch chili’s roasted
2 medium yellow onions, roasted
For tips on roasting the chili, onion, and garlic please see my Hatch chili salsa verde recipe.
Bring the tomatoes and oil to medium high heat in a skillet on the stove. Cook for 4-5 minutes. Cover and turn of heat. Allow to sit covered for 10 minutes. Peel tomatoes if desired. I would peel if you plan to leave the salsa chunky and leave the skins if you want it less chunky.
Place all ingredients into a blender and blend until desired consistency. Best if left in refrigerator for at least 6 hours prior to eating.