Preheat oven to 375 degrees. Cut up tomatillos, poblanos, jalapeños, and peel garlic. Drizzle with oil and salt and roast together on baking sheet. Remove from the oven once veggies are tender.
Place the hatch chilies & the roasted peppers in a food processor. Pulse ingredients together but do not over process. You want small chunks not a purée.
Add pepper mixture and broth to a large stock pot. Bring to low boil and reduce heat to simmer for 30-40 minutes.
Add cumin and more salt to taste. Right before you remove from the heat add chopped cilantro. We love the flavor so I use 2 bunches.
For a chunkier "salsa" consistency, omit the broth.
Freeze in mason jars.
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