Fill a mixing bowl with ice water and set aside

Preheat and lightly oil the grill. Place the whole hatch chiles on the grill along with the tomatillo and onion halves cut side down. Cook until charred. Rotate the peppers until each side is charred. The onions and the peppers will take longer to cook than the tomatillos.

Remove from the grill and set aside.

Plunge the peppers into the cold water to cool them off. Remove the burned skin from the peppers.

Add all of the ingredients into a food processor and pulse until evenly blended but not until smooth as it should be served a little chunky.