Here in New Mexico, the surest sign that fall is approaching is the arrival of fresh hatch green chiles. All of a sudden it seems that every grocery store parking lot has its own little fenced in area where chiles are being roasted by the pound. The aroma is pungent and, if you get too close, you’re bound to start coughing. But this is the smell of autumn. Not to mention it’s a staple year-round in this neck of the woods; green chile is in everything! So we decided to join the bandwagon and add it -unroasted – into our raw Tomatillo salsa! Tomatillos are traditionally roasted so this tomatillo…