Name: Roasted Green Hatch Chile Salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: Mexican-American
Ingredients: 1 pound 12 ounces tomatillos, husks removed and rinsed (about 18 tomatillos); 1 white onion, quartered; 5 cloves garlic; 4 serrano chiles; 1 cup canned or frozen and thawed roasted and chopped Hatch green chiles; 1 cup cilantro, tender stems and leaves; 1 cup water; 2 teaspoons kosher salt

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This simple, healthy Roasted Green Hatch Chile Salsa is the perfect thing to make when Hatch Chile season rolls around. It’s tangy and tart without being too spicy—although you could definitely up the spice level if you want. It makes an incredible sauce for Chilaquiles Verdes or anything that needs a touch of Hatch green Chile goodness!

TABLE OF CONTENTS show

Calling all Hatch Chile fiends! And by fiend I mean anyone who waits patiently all year for fresh hatch chiles to start arriving at the market—cause you just can’t get enough.

I particularly love them because they have just the right amount of sweetness to balance out their subtle heat, with a bit of grassiness to round everything out.

A jar of green salsa sitting in the middle of a large pile of tortilla chips.

To accentuate their flavor, I’ve added tart tomatillos, white onion, cilantro, and garlic then upped the heat with a few serrano chiles, which you can totally leave out if you want to keep things mild.

Whip up a batch for dipping, spooning, and mixing into everything!

Ingredient Highlight

Hatch Chiles

Hatch peppers are grown in the Hatch Valley region of New Mexico, which is known as the Hatch chile capital of the world. There are red and green Hatch chiles with heat levels fairly mild, between 1500 to 2000 on the Scoville scale. They have a mildly sweet chile flavor with a fruity finish.

Ingredients List

A plastic bag of roasted, frozen Hatch chiles.

This crowd-pleasing salsa comes together with a handful of ingredients. Here’s what you need:

Hatch chiles. Obviously. If you can find a fresh chile, excellent! If not, you can purchase already roasted hatch chile peppers canned or frozen–which is what I used— to make this salsa.
Tomatillos
White onion
Garlic
Serrano chiles
Cilantro
Kosher salt

How to make Hatch Chile Salsa

Several fresh green tomatillos in their husks sitting on a glass dish that is sitting on a white tablecloth.

A quick broil and a blender is all you need to whip up a batch of this delicious salsa. Here’s how:

Broil the veggies

Place the tomatillos, onions, garlic, and serrano chiles on a baking sheet and put under the broiler. If you are using fresh Hatch chiles put them on the baking sheet as well.

Broil, turning every couple of minutes until the vegetables are charred and are starting to get soft. Watch the garlic, it will start to char quicker than the other ingredients.

Blend it up!

Combine everything in the blender along with a cup of water and blend until smooth. Taste and add more salt if it needs it.

Serve or store

Use the salsa right away or keep in a tightly sealed container in the fridge for up to a week.

How To Use Your Hatch Chile Salsa

A plate of green chilaquiles with grilled chicken sitting on a wood table with a white towel next to it and a fork on one side.

This recipe makes a lot…on purpose because I like to put it on everything! But here are a few of my favorites:

Whip up some Chilaquiles Verdes with Grilled Chicken.

Use it to top our favorite Shredded Beef Tacos.

Add some oomph to a can of black beans by stirring in a 1/2 cup of Hatch Chile Salsa.

Use as a dip for Chicharrones de Harina or tortilla chips.

Spoon over a burrito to make it extra saucy.

Swap the store-bought enchilada sauce for homemade Hatch Chile Salsa in these cheesy vegetarian enchiladas.

More salsa recipes you’ll love!

A Hatch Chile Festival Right In Your Kitchen!

You don’t need to be in the Rio Grande Valley to enjoy the magic that is the Hatch chile. Whip up a batch of this special salsa and you’ll be immediately transported. When you do, snap me a pic and tag me @holajalapeno and #holajalapeno on Instagram so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, make sure to sign up for my weekly newsletter, lots of good stuff there too!

Roasted Green Hatch Chile Salsa

Yield: 6 cups

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

This simple, healthy Roasted Green Hatch Chile Salsa is the perfect thing to make when Hatch Chile season rolls around. It's tangy and tart without being too spicy—although you could definitely up the spice level if you want. It makes an incredible sauce for Chilaquiles Verdes or anything that needs a touch of Hatch green Chile goodness!

Ingredients

1 pound 12 ounces tomatillos, husks removed and rinsed (about 18 tomatillos)
1 white onion, quartered
5 cloves garlic
4 serrano chiles
1 cup canned or frozen and thawed roasted and chopped Hatch green chiles
1 cup cilantro, tender stems and leaves
1 cup water
2 teaspoons kosher salt

Instructions

Roast Veggies. Heat broiler to high. Place tomatillos, onion, garlic, and serranos on a baking sheet. Broil until charred and beginning to soften. The garlic will start to char first, so remove it before it burns.
Keep broiling and turning the veggies every couple of minutes until nicely roasted, about 6-10 minutes total.
Blend. Remove stems from the serrano chiles and place charred veggies in a blender with the Hatch chiles, cilantro, water, and salt.
Blend until completley smooth.
Enjoy! Taste and add more salt if needed then use immediately or keep in a tightly sealed container in the refrigerator for up to a week.

Notes

If you are using fresh Hatch chiles, roast them with the other veggies until nicely charred. Remove the charred skin, stems, and seeds and chop. Measure out 1 cup of the chopped chiles. You will need about 8 chiles to make a cup of chopped.

Post Notes

Here are the resources I used to write this post:

Rio Grande Valley (New Mexico) from Wikipedia

Hatch Chile Pod Types from The Hatch Chile Store

The Mystery of Big Jim from New Mexico Magazine

Hard Times for A Chile Farmer from New York Times

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