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My all-time favorite hatch chile 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.
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. Does it make sense why this is my favorite hatch chile recipe? They get to SHINE in this awesome salsa verde!
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.