This simple roasted hatch chile salsa verde recipe needs to be doubled if you enjoy salsa as much as we do. You will end up putting this smoky, fiery salsa on just about everything. I will show you how to make it along with recipes you can use with the salsa.
Hatch Chile Seasonal Staple
Hatch chile season doesn’t last long, so there’s little time to take advantage of it. Roasting piled of them is the first step, the next is figuring out what to do with all of these chiles. I came up with this salsa, loosely based on the classic salsa verde.
These chiles can absolutely be eaten raw, giving you a sharp, spicy flavor. They are typically roasted which brings out the earthy, buttery flavors. Use hatch green chiles for more of a sharp bite, or hatch red chiles for a blooming back heat.
Roasted Salsa Flavors
Typically when it’s Hatch chile season there are at least 6-8 pounds of them on rotation on the grill, roasting away so I can peel and store them for later. It’s a fun process with amazing aromas, allowing me time to think about all of the different dishes I’m going to use them for.
Salsa verde happens to be the first dish every year that ends up in our fridge, topping just about any dish 2-3 times a day for a week or so. Right after the Hatch chiles are roasted and removed from the grill, the onion and tomatillos are tossed on right away. Charring these is a simple process that only takes a few minutes and happens to be the most difficult part of making the hatch chile salsa verde.
Preparing the Hatch Chile Salsa Verde
The steps to prepare this are very simple:
- Roast your Hatch chiles, skin, and seed them. (Read this guide for the full process)
- Roast your tomatillos and onion.
- Add the other ingredients into a food processor, and gently blend. You’re looking for a coarse salsa.
That’s it. Season and adjust and you’re good to go. There are a few very helpful tips I will share to help you.
- Use any high heat source. You can roast the food on a gas grill, charcoal grill, or even the broiler in your oven. The char flavor is what you’re looking for, but using charcoal or wood will absolutely add an extra flavor element.
- Sweet onions are recommended. The yellow or brown variety, not the red or white ones. You’ll have a lot of sharp, spicy flavors already, and using the sweet onions will round out the overall flavor profile. A lot of recipes out there will use honey, agave, or sugar. I promise that roasted sweet onions will cover that flavor profile. Keep it simple and healthy.
- Green for instant heat, red for a lasting heat. Choose your hatch chiles wisely. Hatch green chiles will give you that upfront heat, while the Hatch red chiles will build up the heat in the back of your throat. Personally, I enjoy a combination of the two.
- Watch out for the salt. Eating this with chips? Yeah, those are loaded with salt. The amount of salt you add should be on the minimal side because your final dish probably has salt added to it already. It’s better to have a vibrant, fresh salsa with minimal salt so you don’t overpower your dishes.
Grab a bag of chips, that’s a start.
Right out of the food processor is the best time to serve as it’s still warm. This hatch chile salsa verde is best served warm, or at least at room temp. Cooling it will thicken it, so warming it up gently on a pan before serving is recommended.
Keep your eyes peeled as I’ll post some recipes using this salsa, hopefully inspiring you along the way. Scroll down for the recipe and enjoy!
This roasted hatch chile salsa verde recipe needs to be doubled if you enjoy salsa as much as we do. This smoky, fiery salsa will go on just about everything.
- 1 1/2 pounds tomatillos (about 12 medium tomatillos), husks removed, halved
- 1 cup Hatch chiles, roasted, peeled, and chopped.
- 1/2 cup cilantro, chopped
- 1/2 sweet onion
- 2 garlic cloves, chopped
- 2 tbsp lime juice
- Salt to taste, roughly 2 tsp
- Heat your grill to high heat for direct grilling. Lightly oil and clean the grates.
- Place your halved tomatillos and the onion half (still intact) on the grill, roasting each side for a few minutes until charred. The onion will take a little longer.
- Add the ingredients together in a food processor or blender, mixing until desired consistency. I recommend preparing this so it’s still chunky, so don’t blend smooth. Season to taste.
You may want to consider adding salt at the very end and seasoning to taste. Produce flavors can vary, and if you’re serving with salted chips it’s easy to overseason.
Keywords: salsa, salsa verde, hatch chile, hatch green chile, salsa verde recipe, roasted hatch chile, Mexican food