Step 1

Remove husk from tomatillos and rinse under lukewarm water. Remove stems and seeds from the green chiles.

Step 2

Fire roast your green chiles on the grill or over direct flame on a gas stove top until skins blister and blacken in most spots. Place peppers in a plastic bag or in between a clean kitchen towel.

Step 3

Add the tomatillos to a pot of simmering water and cook just until they change from bright green to an opaque green color.

Step 4

Pour 3/4 of a cup of the tomatillo cooking water into the blender. Add the tomatillo, hatch peppers(with skins on), cilantro, garlic, cumin and salt to taste. I am using a power blender and the skins will blend well. If you prefer to remove the blistered skins, that's up to you. Blend on high until very smooth. Taste for salt.

Step 5

Pour salsa into a sauce pan and heat to medium heat. Cook salsa for 10-12 minutes at a low simmer. This will cook out any remaining raw flavors and thicken the salsa slightly. Cool completely before storing.