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Reply to "Anyone cooking up anything with Hatch Chile's?"

The addition of tomatillos will add a richness and citrusy flavor to any salsa. This is perhaps the major difference between a green chile salsa or sauce made Mexican style (with tomatillos), or New Mexican style (without). To my mind (living 30+ years in NM), Hatch chiles deserve their own sauce without flavor competition from anything but a little chopped fresh onion and garlic, a pinch of oregano and cumin, and a little salt. That said, Hatch is not the only great chile producing region in NM. In northern NM the Big Jims, Sandia Select, and the Alcalde Improved are fabulous. Check out the web site of the Chile Pepper Institute of New Mexico State University for great information, product descriptions, and seeds if you want to grow your own.
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