Alrighty, let’s kick off this culinary adventure. Start by bringing 2 quarts of water to a boil in a large pot. Once it’s bubbling like a hot spring, toss in those serrano peppers and chopped tomatillos. Let them cook until they are tender, usually about 5-7 minutes.

Next, drain the cooked peppers and tomatillos. Toss them into a blender, along with the minced garlic and kosher salt. Blend it up until smooth. You want this to form the base of your salsa, setting the stage for the Hatch green chiles to shine.

Now, if you haven’t already, roast those Hatch green chiles. If you have a grill, cool, use it. Otherwise, your oven’s broiler will do fine. Once they’re nice and charred, let them cool a bit. Peel off the skins, remove the seeds, and chop them up.

Time to marry those flavors. In a big bowl, combine your blended mixture with the chopped Hatch green chiles. Toss in the finely diced onion, cilantro, and ground cumin. Give it a good mix.

The last step—add in the freshly squeezed lime juice. Trust me, it will elevate the salsa to heavenly levels. Give everything a final stir, taste, and adjust the salt if needed. Your fantastic salsa is now ready!