New Mexico Hatch Pepper Casserole with Chef Ida's Roasted Tomatillo Salsa

Ingredients

For the Salsa

• 1 pound tomatillos or tomatillo Milpero, husked and rinsed

• 5 Serrano peppers, stems removed

  Add To Cart

• 2 fresh garlic, unpeeled

• 1 yellow onion, peeled

• ¼ cup fresh cilantro

• 1 teaspoon kosher salt

For the Casserole

• 2 tablespoon olive oil

• 1 medium Melissa's Perfect Sweet Onion, minced

  Add To Cart

• 1 tablespoon kosher salt

• 1 tablespoons freshly ground pepper

• 1 tablespoon granulated garlic

• 1 pound sourdough bread, cut into 1-inch cubes

• 4 each New Mexico Hatch Peppers (or Anaheim Peppers) roasted, peeled, seeded, diced

• 1¾ cups sour cream

• ½ cup tomatillo salsa

• ¼ cup cilantro, minced

• 10 large eggs

• 3½ cups half-and-half