Hatch Chile Salsa Verde
My all-time favorite hatch chile salsa recipe! You can only get hatch chiles once a year, so make this Hatch 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 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. This earthy pepper is only available a certain time of year, which adds to it’s intrigue!
When I was in my early 20’s, I spent a few weeks in Santa Fe, 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.
Does it make sense why this is my favorite hatch chile recipe? Their unique flavor gets to SHINE in this awesome salsa verde recipe!
Where Do I Buy Hatch Peppers?
Check your local grocery store in late August for fresh hatch chiles. Most grocery stores will carry these fresh chiles. Your local market may also carry hatch chilies pre-roasted and peeled, which will save you time and effort!
Recipe Substitutions:
If you aren’t able to find fresh hatch chile peppers, substitute anaheim chiles or serrano pepper. These are the two closest in flavor. You can also use jalapeno pepper.
If you can’t find tomatoes, you can use any type of red tomato, even grape tomatoes! Of course, it will make a red salsa, but it will still be delicious!
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, please use only mild chiles.
Serving Suggestions:
Enjoy the fresh flavors of this salsa with tortilla chips or your favorite Mexican recipe! I love it on top of these Al Pastor Tacos or this easy Mexican Chicken Casserole recipe! It’s also wonderful on top of these Easy Flank Steak Tacos or The Best Pollo Asado Tacos.
Storing Leftovers:
This salsa is able to be canned. You can also store this salsa in the refrigerator in an airtight container for up to two weeks. Or, freeze for up to 6 months!
Hatch Green Chile Salsa Verde
Grab some hatch chilies for this fresh, slightly spicy salsa!
Ingredients
- 1.5 pounds fresh tomatillos, husks and stems removed
- 4 hatch chiles, stemmed*
- ½ cup white onion, chopped
- ½ cup fresh cilantro leaves
- 2 garlic cloves
- 2 medium limes, juiced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven's broiler to high.
- Spray a rimmed baking sheet with cooking spray or olive oil.
- Place peppers and tomatillos on the tray, and broil for about 5 minutes.
- Broil for about 5 minutes.
- Carefully remove tray 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 or food processor, add onion, cilantro, garlic and lime juice.
- Remove chiles and tomatillos from oven, Allow to cool for 5 minutes, then carefully peel off the pepper skins that you can easily remove. You do not have to get every bit of skin off. Leaving a bit of the charred skins on will add smoky flavor.
- Add chiles, tomatillos and pan juices to the blender.
- Pulse until the salsa is mostly smooth but still has some chunky pieces.
- Season with salt and pepper.
- Taste, and add additional lime juice, salt or pepper if needed
Notes
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.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 38Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 109mgCarbohydrates 8gFiber 2gSugar 4gProtein 1g
The nutrition for this recipe is calculated by an app and may be incorrect.
This is such a beautiful salsa!
I have always wanted to try this, but never could find the “right” recipe. This is perfect!
That looks so good – totally craving this!
Please pass the chips, this looks AMAZING!
Girl, I tried a green salsa not too long ago, my own recipe that is. This looks SO much better!
Oh yum! It would be great to whip up a batch of this for game day. 🙂
This looks phenomenal! Chips & salsa is always one of my favorites!
I love New Mexico and its food. It was there that I found the inspiration for my own blog. This salsa looks amazing and I’ll be looking for the peppers to make it. Thanks for sharing!
I will give this a try!!! Looks delicious!
How do I tell out if chilis are hot or mild?
Hi JoAnn- My grocery store had them separated and labeled. I’d assume they’re mild if they aren’t labeled. I’ve only recently started seeing hot varieties here in the Midwest.
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hello. Did you peel your roasted tomatillos before adding to food processor? It does not say so in the recipe. I know some hispanics that leave the charred peel on,
Thank you!
Hi Josie! I do leave the charred peel for flavor when I roast or grill veggies for salsa. I love the flavor it adds. I would say I do a lazy job of peeling the tomatillos and peppers- I only grab the skin/peel that is most easily removed, I typically won’t struggle with it! After the salsa is blended, I will fish through it with a spoon and extract any large pieces of peel that didn’t break down.
Do you think I could can this? In a water bath.
Yes I think it will be fine to can!