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Best Easy Hatch Chili Salsa Verde Recipe

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This smoky, tangy salsa verde uses roasted hatch chiles and tomatillos for a bold flavor that’s perfect on chips, eggs, tacos, and more. Ready in about 30 minutes of active time, it’s a crowd-pleaser that’s better than store-bought.

Ingredients

Scale
  • 6–8 medium fresh Hatch chiles (about 1 pound)
  • 1.5 pounds tomatillos (about 8–10 medium), husked and rinsed
  • 1 large white onion, cut into thick slices
  • 4–5 garlic cloves, peeled
  • 1 medium jalapeño pepper, stem removed
  • 2–3 tablespoons fresh lime juice (about 1 large lime)
  • 1/2 cup packed fresh cilantro, roughly chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt (or to taste)
  • 2 tablespoons extra virgin olive oil

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Prepare the vegetables: remove husks from tomatillos and rinse; cut onion into 1/2-inch thick rounds; peel garlic cloves; remove stems from hatch chiles and jalapeño.
  3. Arrange tomatillos, hatch chiles, onion slices, jalapeño, and garlic cloves in a single layer on a rimmed baking sheet. Drizzle with olive oil and toss gently to coat. Sprinkle with a pinch of salt.
  4. Roast for 20-25 minutes, flipping halfway through, until vegetables are soft and charred in spots (tomatillos should be blistered and collapsed; chiles should have blackened skin).
  5. Let vegetables cool for about 5 minutes on a cutting board or plate.
  6. Once cool enough to handle, peel the blackened skin from the hatch chiles. Remove seeds and stems if desired (leave some seeds for extra heat).
  7. Transfer roasted tomatillos, hatch chiles, onion, garlic, and jalapeño to a food processor. Add lime juice, cilantro, cumin, and salt.
  8. Pulse 8-10 times for a chunky salsa, or run for 15-20 seconds for a smoother consistency. Taste and adjust seasoning (add more lime juice, salt, or cumin as needed).
  9. Let the salsa rest for at least 15 minutes to allow flavors to meld.
  10. Serve at room temperature or slightly chilled with warm tortilla chips, or store in an airtight container in the refrigerator.

Notes

Don’t skip the char on the vegetables—it’s key for smoky flavor. Let the salsa rest for at least 15 minutes before serving; flavors meld and deepen over time. For a milder version, remove all seeds from chiles and jalapeño. If salsa is too acidic, add a pinch of sugar. Store in refrigerator for up to 5 days; freezing is not recommended due to texture changes.

Nutrition

Keywords: hatch chili salsa verde, roasted salsa, green salsa, hatch chile recipe, easy salsa, homemade salsa, smoky salsa, vegan salsa, gluten-free salsa

Find it online: https://lindabake.com/best-easy-hatch-chili-salsa-verde-recipe/