• 1/2 lb. tomatillos
• 1-1 1/2 lbs. Roasted Hatch Green Chile or 2 Jars Hatch Green Chile Roast
• 2 cloves of garlic
• 2 tsp. oregano
• 1 tbsp. salt
• light oil (for thinning purposes)

1. Remove husks from tomatillos and rinse off to remove stickiness.

2. Cut tomatillos in halves or quarters. Place in pan and broil in the oven for 7-9 minutes.

3. Stem and seed 1 lb. of Hatch green chile, rough chop.

4. Remove tomatillos from oven and add all ingredients to a food processor or blender (tomatillos, green chile, garlic, oregano and salt).

5. Blend until smooth. At this point you can stream in some light olive oil or oil of your choice if you would like the consistency to be a little more thin.