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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 Flank Steak Tacos, Chorizo and Egg Tacos, Ground Pork Tacos or Pollo Asado Tacos.

Storing Leftover Salsa Verde

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! 

I hope that you love this hatch salsa verde! It’s one of our family favorites. If you make it, I’d love to hear how it went in the comments below.

Hatch Green Chile Salsa Verde

Hatch Green Chile Salsa Verde

Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 11 minutes
Additional Time: 5 minutes
Total Time: 21 minutes
Author: Michelle Goth
Grab some hatch chilies for this fresh, slightly spicy salsa!
4.88 from 8 ratings
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Ingredients
 

  • 1.5 pounds tomatillos, fresh, husks and stems removed
  • 4 hatch chiles, stemmed*
  • ½ cup white onion, chopped
  • ½ cup cilantro leaves, fresh
  • 2 garlic cloves
  • 2 limes, medium, 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. 
  • Carefully remove tray from oven and flip veggies over with tongs.
  • Broil for an additional 6 minutes or until tomatillos are well blistered, and juices are running.
  • Remove chiles and tomatillos from oven. Allow to cool for 5 minutes, then carefully peel off the tomatillo and pepper skins. You do not have to get every single bit of skin off, just do your best. Leaving a bit of the charred skins on will add smoky flavor. 
  • To a blender or food processor, add onion, cilantro, garlic and lime juice.
  • Add peeled chiles, tomatillos and pan juices to the blender.
  • Pulse until the salsa is mostly smooth but still has some chunky pieces. 
  • Season with the salt and pepper, stir.
  • 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.
Serving: 1cup, Calories: 131kcal, Carbohydrates: 25g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 589mg, Potassium: 1006mg, Fiber: 7g, Sugar: 15g, Vitamin A: 660IU, Vitamin C: 45mg, Calcium: 43mg, Iron: 2mg
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