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Roasted Hatch Chile Salsa Verde

Roasted Hatch Chile Salsa Verde

We were having friends over for tacos and I wanted to make some fresh salsa to serve on the side. I loved the roasted tomatillo salsa that I made recently, so when I spotted these Hatch chiles in the store, I decided to make another batch of the salsa but with roasted hatch chiles too! The salsa turned out to be very spicy, tangy, and delicious! My daughter and I couldn’t stop eating it and the rest of the adults enjoyed it as well.

Roasted Hatch Chile Salsa Verde

How to Make Roasted Hatch Chile Salsa Verde

Place the oven rack 3 inches from the top of the oven. Turn the oven to broil.

Cover a baking sheet with tin foil then coat it with cooking spray. Place the washed tomatillos and Hatch chiles on the baking sheet.

Roasted Hatch Chile Salsa Verde

Place into the oven under broil for 4-5 minutes, or until blackened. Flip the tomatillos and chiles over and place back under the broiler for 2-3 minutes, or until blackened. Remove from the oven.

Roasted Hatch Chile Salsa Verde

Place the tomatillos and chiles in a large zip lock bag. Seal and set aside for 5 minutes. Remove the blackened skin and place the tomatillos into a bowl. Remove the blackened skin, stem, and seeds from the chiles. Set aside to cool to room temperature.

Place onion, garlic, cilantro, and lime juice in the bowl with the roasted tomatillos and chiles. Season with a dash of cumin and oregano, and sea salt and pepper, to taste. Blend the salsa with an immersion blender until smooth. Taste and re-season with lime juice or salt, if needed. Set aside to allow flavors to mingle. Serve with tacos, chips, burritos, eggs, enchiladas, etc.

Roasted Hatch Chile Salsa Verde

Roasted Hatch Chile Salsa Verde

Roasted Hatch Chile Salsa Verde

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Condiment
Cuisine: Mexican
Servings: 1 cup +/-
Author: Pam Nelson

Ingredients

  • 6-7 tomatillos peeled & washed
  • 4 small Hatch chiles
  • 1/4 sweet yellow onion diced
  • 4 small cloves of garlic minced
  • 1/4 cup fresh cilantro chopped
  • Lime juice to taste
  • Pinch of cumin
  • Pinch of oregano
  • Sea salt and freshly cracked pepper taste

Instructions

  • Place the oven rack 3 inches from the top of the oven. Turn the oven to broil. Cover a baking sheet with tin foil then coat it with cooking spray.
  • Place the washed tomatillos and Hatch chiles on the baking sheet. Place into the oven under broil for 4-5 minutes, or until blackened.
  • Flip the tomatillos and chiles over and place back under the broiler for 2-3 minutes, or until blackened.
  • Remove from the oven and place the tomatillos and chiles in a large zip lock bag. Seal and set aside for 5 minutes.
  • Remove the blackened skin and place the tomatillos into a bowl. Remove the blackened skin, stem, and seeds from the chiles. Set aside to cool to room temperature.
  • Place onion, garlic, cilantro, and lime juice in the bowl with the roasted tomatillos and chiles. Season with a dash of cumin and oregano, and sea salt and pepper, to taste.
  • Blend the salsa with an immersion blender until smooth. Taste and re-season with lime juice or salt, if needed.
  • Set aside to allow flavors to mingle. Serve with tacos, chips, burritos, eggs, enchiladas, etc.
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8 Comments

  1. The salsa looks delicious Pam. The chiles and roasters are showing up here in CO and we plan to take a bushel of roasted and frozen home with us.

  2. I am going to have to try this one out while the hatch chilies last! I make a roasted poblano cilantro pesto to go with fajitas that is similar to this one.

  3. Awesome! That salsa must be really delicious.

    best… mae at maefood.blogspot.com

  4. delicious salsa! i have purchased a single tomatillo this year and i don’t know what’s wrong with me! love the flavor of those hatch chiles. 🙂

  5. Timothy John Brandemihl JR says:

    5 stars
    We just made this tonight 8-18-17 and WOW ! Super delicious ! We did about an even amount of Hatch and Tamatillo and another recipe called for Serrano so we roasted them just in case we wanted a little more zip but by the time we skinned them there wasn’t much left so we threw them in. We are left with an amazing salsa that has the perfect zip to it ! Thanks for this quick and easy recipe Pam !