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Flavorful Roasted Hatch Chile Salsa Verde

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A smoky, tangy salsa verde made with fire-roasted Hatch chiles and tomatillos, perfect for tacos, grilled chicken, or chips. This easy recipe captures bold flavor and nostalgia in about 30 minutes.

Ingredients

Scale
  • 6–8 medium Hatch green chiles (fresh or frozen)
  • 1 pound tomatillos, husked and rinsed
  • 1 medium yellow onion, quartered
  • 3–4 garlic cloves, peeled
  • ½ cup fresh cilantro, loosely packed
  • Juice of 1 lime
  • 1 teaspoon salt (adjust to taste)
  • 1–2 tablespoons olive oil (optional)
  • ¼ cup water (to loosen salsa consistency)

Instructions

  1. Preheat a cast iron skillet or grill pan over medium-high heat for about 5 minutes until very hot.
  2. Using tongs, place the Hatch chiles directly on the skillet. Turn every 2-3 minutes until the skin is blistered and blackened all over, about 10-12 minutes total.
  3. Add the tomatillos, quartered onion, and whole garlic cloves to the skillet. Roast, turning occasionally, until tomatillos are soft with some char and onion edges are golden, about 8 minutes.
  4. Transfer the roasted chiles to a bowl and cover with plastic wrap or a kitchen towel. Let steam for 10 minutes to loosen skins.
  5. Peel the skins off the chiles gently, avoiding rinsing off smoky bits. Remove stems and seeds for milder salsa or keep some seeds for more heat.
  6. In a blender, combine peeled chiles, roasted tomatillos, onion, garlic, cilantro, lime juice, and salt. Add about ¼ cup water and blend until smooth but still slightly textured.
  7. Taste and adjust salt or lime juice as needed. Add olive oil and pulse a few times for a richer texture if desired.
  8. Transfer salsa to a jar or bowl and chill in the refrigerator for at least 30 minutes before serving to let flavors meld.

Notes

Do not rush the roasting process; fully char the chiles for best smoky flavor. Steam chiles before peeling to soften skins and preserve smokiness. Adjust heat by removing or keeping seeds. Lime juice brightens the salsa—add gradually and taste. Salsa tastes better after resting in fridge for several hours or overnight. Can be frozen in small portions for up to 3 months.

Nutrition

Keywords: Hatch chile salsa verde, roasted salsa, fire-roasted salsa, smoky salsa, tomatillo salsa, easy salsa recipe, Mexican salsa, green chile salsa

Find it online: https://clunkcook.com/flavorful-roasted-hatch-chile-salsa-verde-recipe-easy-smoky-fire-roasted-taste/