Description
This Hatch Green Chile Salsa Verde is a vibrant, tangy, and slightly smoky sauce that brings the authentic flavors of the Southwest to your kitchen. Made with roasted Hatch chiles, tomatillos, garlic, and fresh cilantro, this salsa is perfect as a dip, topping, or even a marinade, adding a burst of flavor to any dish.
Ingredients
- 1.5 pounds fresh tomatillos, husks and stems removed
- 4 hatch chiles, stemmed*
- ½ cup white onion, chopped
- ½ cup fresh cilantro leaves
- 2 garlic cloves
- 2 medium limes, juiced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven’s broiler to high.
- Spray a rimmed baking sheet with cooking spray or olive oil.
- Place peppers and tomatillos on the tray, and broil for about 5 minutes.
- Broil for about 5 minutes.
- Carefully remove tray from oven and flip veggies over with a tong.
- Broil for an additional 6 minutes, until tomatillos are well blistered, and juices are running.
- In a blender or food processor, add onion, cilantro, garlic and lime juice.
- Remove chiles and tomatillos from oven, Allow to cool for 5 minutes, then carefully peel off the pepper skins that you can easily remove. You do not have to get every bit of skin off. Leaving a bit of the charred skins on will add smoky flavor.
- Add chiles, tomatillos and pan juices to the blender.
- Pulse until the salsa is mostly smooth but still has some chunky pieces.
- Season with salt and pepper.
- Taste, and add additional lime juice, salt or pepper if needed
Notes
For best results, use fresh Hatch chiles when in season. Adjust the heat level by selecting mild or hot chiles and experiment with adding extra ingredients like avocado for a creamier texture. If Hatch chiles are unavailable, substitute with Anaheim or poblano peppers.