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Hatch Chili Green Sauce

I kept this sauce simple. My Hatch chiles had been roasted when they arrived; I pulled some from the freezer. I roasted tomatillos and onion. The proportions were probably something like 60% tomatillos, 30% chiles, 10% onion. I put everything into the blender. Eaten straight, the sauce coasted on my tongue for a few seconds, then kicked in with some nice heat.
My sauce goes wonderfully with sauce. When added to food, the heat is more modulated. Perhaps next time I will use a few more of those precious Hatch chiles. But everything was splendid.

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