Hatch Salsa Verde

16 tomatillos, husked
5 Whole Hatch Green Chiles
1 cup cilantro
1 yellow onion, roughly chopped
2 cloves garlic
Juice of 2 limes
1 teaspoon salt
1 teaspoon cumin

Place the tomatillos in a medium saucepan, cover with water and bring to a boil over high heat.
Boil until they turn brownish-green and are soft, 5 to 7 minutes.
Remove with a slotted spoon and immediately place into a bowl of ice water.
Place the drained tomatillos, green chile, cilantro, onion, garlic, lime juice, salt and cumin in a blender and puree until smooth. Place in an airtight container and refrigerate for at least 1 hour before serving.

Click here for Frozen Whole Hatch Green Chiles