My all-time favorite salsa! You can only get hatch chiles once a year, so make this Hatch Green Chile Salsa Verde in a big batch and can or freeze it for later!
It’s hatch chile season, can I get an AMEN! I wait anxiously ever year for the blessed week I’ll see these perfect peppers grace the produce aisle so I can make my favorite salsa; Hatch Green Chile Salsa Verde! Hatch chiles originate from Hatch Valley, New Mexico and it can be tough to find them here in the Midwest. People in New Mexico and all across the United States are green chile obsessed, and rightfully so. SAVEUR even documented this obsession in this recent article.
When I was in my early 20’s, I spent a few weeks in New Mexico helping their hospital put some new software in. I can’t really say I ever understood the green chile obsession until I got there, as they’re hardly a staple of Midwestern cooking. Well, people in New Mexico put them in pretty much everything, so like it or not, I was eating them! Hatch chiles are extra special because of their short growing season and the mountainous soil conditions they can be grown in. Because of this, people have to buy them up in bulk and roast them, then freeze them for use year round. It’s hard to describe their flavor, but they are definitely my favorite chile pepper. Hatch chiles are a bit earthy, a bit sweet, smoky when roasted and usually have a nice, slow heat to them.
I used half mild and half hot hatch chiles for this salsa verde. If you’re brave, use four hot hatch chiles! If you’re heat averse, use only mild (please).Print
- 1.5 lbs fresh tomatillos, husks and stems removed
- 4 hatch chiles, stemmed*
- 1/2 cup white onion, chopped
- 1/2 cup fresh cilantro leaves
- 2 medium limes, juiced
- salt and pepper to taste
- Preheat broiler on high.
- Place tomatillos and hatch chiles on a lightly greased baking sheet and broil for about 5 minutes.
- Carefully remove sheet from oven and flip veggies over with a tong.
- Broil for an additional 6 minutes, until tomatillos are well blistered and juices are running.
- In a blender, add onion, cilantro, and lime juice.
- Remove chiles and tomatillos from oven, and carefully add to blender. Also, add the juices from the pan.
- Pulse until the salsa is mostly smooth.
- Season with salt and pepper to taste. Add additional lime juice if necessary.
- *I used 2 HOT hatch chiles and 2 mild. It was perfect for our taste, plenty of heat without burning your mouth for a long period of time. We do prefer spicy foods, though. If in doubt, use the mild variety of hatch chiles.