Roasted Hatch Chili Salsa Verde

Episode One of My Mini Hatch Chili Series!

It’s officially Hatch chile season — one of my favorite times of year for cooking. These chiles have such a unique, smoky heat that makes everything taste a little more special.

For episode one of my mini series, I started with a homemade roasted Hatch salsa verde. I know “homemade salsa” can sound intimidating, but I promise it’s easier than it looks — and so much better than anything store-bought.

You can char everything right in a skillet like I did (my broiler is terrifying, lol), or throw it under the broiler if that’s easier for you. Either way, you’ll end up with a salsa that’s bright, tangy, and perfect for dipping… or for the dish I’ll be making next. Stay tuned for the next episode to see how I use it!

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Tips to Take It from Good to Great

1. Char it deeply. Don’t be afraid of black spots on your tomatillos and chiles. That blistering gives you the smoky, roasty depth that makes a salsa taste restaurant-level instead of flat.

2. Peel for smoothness. After roasting, cover the chiles in a bowl to steam for 10–15 minutes — the skins will slide right off for a silky salsa. Do the same with the garlic, but keep the tomatillo skins on. They’re tender once roasted and add body and flavor you don’t want to lose.

3. Finish with lime and cilantro. Blend them in at the very end so the acidity and freshness pop against the roasted base.

4. Balance with raw (optional). Adding half a raw serrano or a raw garlic clove along with the roasted ingredients keeps the salsa bright and punchy, not just smoky.

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Roasted Hatch Chili Salsa Verde

Servings: ~3 cups
Prep Time: 5–10 minutes
Cook Time: 15-20 minutes

CLICK HERE FOR THE PRINTABLE RECIPE

Ingredients:

• 2 tbsp oil

• 1 lb tomatillos, husked and rinsed

• 3–4 Hatch chiles, roasted, peeled, seeded (or leave seeds for more heat/rustic style)

• 1 serrano and/or jalapeño, roasted and peeled (optional, for extra heat)

• 1/2 white onion, cut into wedges

• 4 garlic cloves, unpeeled

• Juice of 1 lime

• Handful fresh cilantro (~1 cup)

• 1 tsp chicken bouillon (optional)

• Kosher salt, to taste

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Instructions:

1. Heat 1–2 tbsp neutral oil in a large skillet over medium-high. Add the tomatillos, onion wedges, and garlic (leave skins on the garlic) and cook, turning occasionally, until blistered and deeply charred on all sides, 10–15 minutes. The more color, the more flavor. Transfer to a plate and set aside.

2. Add a little more oil if needed, then char the Hatch chiles, jalapeño, and/or serrano in the same pan until blistered all over.

3. Transfer the hot chiles to a bowl, cover tightly with foil, plastic wrap, or a plate, and let steam for 10–15 minutes.

4. Once cool enough to handle, peel the garlic (from the first round of charring), Hatch chiles, and jalapeño/serrano (leave the tomatillo skins on). Remove stems and seeds from the chiles if you prefer less heat.

5. Add everything to a blender (tomatillos, onion, garlic, Hatch chiles, jalapeño/serrano) along with a pinch of salt, lime juice, cilantro, and chicken bouillon. Blend until smooth. Taste and adjust with more salt or lime as needed.

6. Store in an airtight container in the fridge for up to 5 days. Enjoy!

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Grocery List

Produce

• 1 lb tomatillos (about 8–10 medium)

• 3–4 Hatch chiles

• 1 jalapeño or serrano (or both, if you want options for heat)

• 1 white onion

• 3–4 garlic cloves

• 1 small bunch fresh cilantro

• 1 lime

Pantry:

• Neutral oil (vegetable, canola, avocado, or similar)

• Chicken bouillon (optional)

• Kosher salt

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