Step 1

Char the hatch chiles directly over your gas burner using tongs to move them around and blacken as much of the surface as you can.

Step 2

Place the chiles in a zip lock bag and set aside.

Step 3

Skin the tomatoes by lightly cutting an X on the bottom and dropping into boiling water for about 2-3 minutes.

Step 4

Peel the tomatoes and then deseed them, add to a blender along with the can of diced tomatoes.

Step 5

Take the hatch chiles from the bag and remove the blackened skin.

Step 6

Slice the chiles open and discard the seeds, add the chiles to the blender.

Step 7

Add the diced onion, chipotles and garlic to the blender and pulse the whole mixture until smooth.

Step 8

Place the mixture into a large enough pan and add the green onion and oregano.

Step 9

Simmer for 10 minutes on a low heat to blend the flavors

Step 10

Season with salt and pepper to taste.

Step 11

Transfer to a bowl and place int the fridge to cool.

Step 12

Garnish with fresh cilantro before serving if desired.