The Ultimate Tangy Hatch Green Chile Salsa Verde Recipe

Green chiles have a magical way of turning ordinary salsa verde into a vibrant culinary adventure.

Peppers from hatch, New Mexico, bring incredible depth and smoky excitement to this classic sauce.

Spicy aromas will dance through your kitchen, promising something extraordinary.

Local markets rarely showcase such intense flavor profiles like these magnificent chilies.

Southwest cooking traditions shine brightly in this simple yet remarkable recipe.

Authentic ingredients unlock remarkable taste sensations that feel both comforting and thrilling.

You cannot resist the urge to dive into this sensational salsa verde experience.

What Makes Hatch Green Chile Salsa Verde So Good

• Roast and Relish: A simple broiling technique transforms ordinary peppers and tomatillos into a smoky, flavor-packed salsa that elevates any dish with minimal kitchen effort.
• Quick and Customizable: Blend ingredients to your preferred consistency, easily adjusting seasoning with extra lime juice, salt, or pepper to match your taste preferences.
• No-Fuss Homemade Goodness: Skip store-bought salsas and create a fresh, authentic verde sauce using just a few basic ingredients and standard kitchen equipment like a baking sheet and blender.
• Versatile Flavor Booster: Drizzle this zesty salsa over tacos, grilled meats, eggs, or use as a dipping sauce to instantly upgrade your meals with vibrant southwestern flair.

Hatch Green Chile Salsa Verde Ingredient Guide

• Hatch Green Chiles: Spicy and flavorful peppers from New Mexico.
• Tomatillos: Green Mexican fruits with papery husks that add tangy brightness.

• Onion: Sharp and aromatic vegetable for depth.
• Cilantro: Fresh herb with bright, citrusy notes.
• Garlic: Pungent and essential for robust flavor.

• Lime Juice: Zesty citrus that adds brightness and balance.
• Salt, Pepper: Classic seasonings for perfect seasoning.

• Cooking Spray, Olive Oil: Light lubricant for roasting vegetables.

How to Make Hatch Green Chile Salsa Verde

Step 1: Fire Up the Broiler

Set your oven’s broiler to high heat.

This intense heat will help char and roast the vegetables, creating a deep, smoky flavor profile for your salsa.

Step 2: Prepare the Baking Sheet

Lightly coat a rimmed baking sheet with cooking spray or olive oil to prevent sticking and ensure easy cleanup.

Step 3: Roast Vegetables

Arrange peppers and tomatillos on the prepared baking sheet.

Slide the tray under the broiler and roast for 5 minutes, allowing the vegetables to blister and develop a charred exterior.

Step 4: Flip and Continue Roasting

Using tongs, carefully flip the vegetables to ensure even charring.

Return the tray to the broiler and roast for an additional 6 minutes.

Look for well-blistered tomatillos and visible juice release.

Step 5: Prepare Blender Base

• Onion
• Cilantro
• Garlic
• Lime juice

Step 6: Peel and Process Roasted Vegetables

Remove the tray from the oven and let vegetables cool for 5 minutes.

Gently peel off the pepper skins, leaving some charred bits for extra smoky depth.

Add the roasted chiles, tomatillos, and pan juices to the blender.

Step 7: Blend to Perfection

Pulse the mixture until it reaches a mostly smooth consistency with some chunky pieces for texture.

Step 8: Season and Adjust

Sprinkle in salt and pepper.

Taste and fine-tune the flavor by adding extra lime juice, salt, or pepper as needed.

Helpful Tips for Salsa Verde Success

• Broil peppers and tomatillos until they're blistered and juicy, turning them halfway for even charring and maximum flavor development.
• Carefully peel off chile pepper skins after roasting, but don't stress about removing every single bit – some charred skin adds a delicious smoky depth to the salsa.
• Pulse the ingredients to create a textured salsa with a mix of smooth and chunky elements, ensuring a more interesting and authentic homemade taste.
• Taste the salsa before serving and fine-tune the seasoning by adding extra lime juice, salt, or pepper to match your personal flavor preference.
• Choose different types of Hatch chiles based on your spice tolerance – mild, medium, or hot varieties allow you to customize the salsa's heat level.

Store and Reheat Hatch Green Chile Salsa Verde

• Store salsa verde in an airtight container for up to 5 days in the refrigerator, ensuring it's completely cooled before sealing.
• Transfer salsa to freezer-safe containers or ice cube trays, leaving slight headspace for expansion, and freeze for up to 3 months.
• Move frozen salsa to the refrigerator overnight, then stir well before serving to restore original texture.
• Gently warm in a saucepan over low heat, stirring occasionally, or microwave in short 30-second intervals, stirring between each to prevent scorching.

Best Pairings for Hatch Green Chile Salsa Verde

Savor Delicious Pairings with Hatch Green Chile Salsa Verde

• Fire Up Tacos: Pair this zesty salsa verde with grilled chicken or carnitas tacos for an explosive flavor combination that'll make your taste buds dance.
• Elevate Proteins: Drizzle over grilled fish, shrimp, or roasted pork to add a bright, tangy kick that transforms simple proteins into restaurant-worthy dishes.
• Boost Breakfast Classics: Spoon over scrambled eggs, breakfast burritos, or huevos rancheros to wake up your morning with a spicy southwestern punch.
• Dip and Devour: Use as a vibrant dipping sauce for crispy tortilla chips, quesadillas, or as a bold condiment for grilled meats and vegetables.

Tasty Variations on Hatch Green Chile Salsa Verde

• Low-Sodium Version: Replace salt with a salt-free herb blend or sodium-free seasoning to reduce sodium intake while maintaining flavor intensity.
• Roasted Vegetable Swap: Substitute Hatch green chiles with poblano or Anaheim peppers for a milder, slightly different chile profile.
• Vegan-Friendly Option: Use fresh herbs and skip any non-vegan ingredients, ensuring the salsa remains plant-based and protein-free.
• Keto-Friendly Adaptation: Increase healthy fats by adding a splash of olive oil or avocado during blending, creating a richer, more keto-compatible salsa verde.

FAQs

• What are Hatch green chiles?

Hatch green chiles are a specific variety of chile peppers grown in the Hatch Valley region of New Mexico, known for their unique, robust flavor and medium heat level that changes depending on the specific type of chile.

• How spicy are Hatch green chiles?

The heat level varies from mild to hot, depending on the specific chile variety. Some are very mild, while others can be quite spicy, so it’s best to taste or ask your supplier about the specific heat level.

• Can I use regular green chiles if I can't find Hatch chiles?

Yes, you can substitute with Anaheim or poblano peppers, though the flavor won’t be exactly the same. Hatch chiles have a distinct flavor that makes this salsa unique.

• What's the purpose of broiling the vegetables?

Broiling helps to char the peppers and tomatillos, which brings out their natural sweetness, creates a smoky flavor, and makes it easier to remove the pepper skins while adding depth to the salsa’s overall taste.

Hatch Green Chile Salsa Verde Recipe

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4.8 from 13 reviews

• Total Time: 28 minutes
• Yield: 6 1x

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Description

Sizzling Hatch green chile salsa verde brings southwestern heat to your table, dancing with fresh roasted peppers and zesty citrus notes. Bold flavors meld perfectly, creating a spicy companion that elevates any dish you serve.

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Ingredients

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Main Ingredients:

• 1.5 pounds (680 grams) fresh tomatillos, husks and stems removed
• 4 hatch chiles, stemmed
• 1/2 cup (80 grams) white onion, chopped
• 1/2 cup (20 grams) fresh cilantro leaves

Aromatics and Seasonings:

• 2 garlic cloves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Liquid Component:

• 2 medium limes, juiced

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Instructions

1. Prepare the roasting equipment by positioning the oven rack near the broiler and heating to high intensity.
2. Coat a rimmed baking sheet with a light layer of cooking spray to prevent sticking.
3. Arrange whole hatch green chiles and tomatillos evenly across the prepared baking surface.
4. Position the tray under the broiler and roast for approximately 5 minutes until surfaces begin to blister and char.
5. Using tongs, carefully rotate vegetables to expose uncharred sides for even roasting.
6. Return tray to broiler and continue roasting for an additional 6-7 minutes, monitoring as tomatillos release their natural juices and develop deep char marks.
7. Remove tray from oven and let vegetables rest for 5 minutes to cool slightly and allow easier skin removal.
8. Gently peel away loose charred pepper skins, leaving some remnants for enhanced smoky flavor complexity.
9. Transfer roasted chiles, tomatillos, and accumulated pan juices into a blender container.
10. Add fresh cilantro, minced garlic, diced onion, and fresh lime juice to the blender.
11. Pulse mixture until achieving a rustic texture with some remaining chunk while maintaining overall smoothness.
12. Season the salsa with kosher salt and freshly ground black pepper, tasting and adjusting flavors as needed.
13. Make final adjustments by incorporating additional lime juice, salt, or pepper to balance the salsa’s profile.

Notes

• Roasting brings out the deep, smoky flavor of the Hatch green chiles, transforming their raw taste into a rich, complex profile.
• Leaving some charred skin on the peppers adds an extra layer of smokiness that elevates the entire salsa’s depth and character.
• Use fresh lime juice for the brightest, most vibrant citrus notes that balance the salsa’s heat and richness.
• Consider wearing gloves when handling chiles to protect your skin from potential irritation, especially if you have sensitive hands.

• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Category: Appetizer, Snacks
• Method: Broiling
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 30
• Sugar: 2g
• Sodium: 200mg
• Fat: 0.5g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 2g
• Protein: 1g
• Cholesterol: 0mg