Hatch Green Chile Salsa Verde
Grab some hatch chilies for this fresh, slightly spicy salsa!
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
Did you make this recipe?Please leave a review or share a photo on Instagram.