Roast the Hatch green chiles or use store bought. See above for how to roast them.
Mix all ingredients in a food processor until blended.
Notes
Roast chiles over a grill, on a stovetop, or in an oven. I roasted my chiles over a grill tower with mesquite chunk charcoal. Roast until blackened, turning frequently. If you're roasting in an oven, you need to preheat the oven to 450°F. Roast at 450°F for 15-20 minutes, or until charred. Put it in a zip lock bag. This will allow the chiles to steam so that it is easier to peel them. Let cool. Slice off the stems and cut down the middle, making sure not to cut all the way through the chile. Using a knife, scrape off the skin, and deseed the chiles. You can now store your chiles in the freezer and use them as needed.This recipe will last about 5 days in an airtight container in the fridge.