Looking to take your homemade salsa game up a notch? Then this Hatch Chile Salsa Verde is for you! Packed with flavor and made in under 10 minutes, it’s the perfect addition to your nacho bar!
Mr. CEO is a big salsa verde fan! Plus, needless to say after making the Hatch Chile Cornbread, he requested a delicious Hatch Chile Salsa Verde to go on top with his Lentil Chili!
Thus, this recipe was born and has been a mainstay in our kitchen ever since!
What You Need to Make this Recipe
- If hatch chiles aren’t in season or you can’t get your hands on them, we swap this with Anaheim Chile peppers or Serrano peppers too!
- The jalapeño no is in addition to the peppers! It adds a nice kick, but if you prefer less spicy you can omit this.
How to Make this Recipe
Step 1: Lightly coat the peppers and tomatillos in oil then broil on a center oven rack for 4 minutes, flip, and broil remaining 4 minutes.
Step 2: Remove and toss all ingredients into a high powered blender.
Step 3: Process until smooth!
Step 4: Pour into your favorite dish to serve with chips, or store in a glass jar and place in the refrigerator.
Recipe Notes + Tips
- Double batch this recipe if you want to make enough for leftovers or to freeze for later!
- I have never tried to can this, so cannot comment on that with this recipe. It usually doesn’t last long enough!
- I recommend using Anaheim Chile peppers if you cannot find Hatch Chiles. They add a very subtle flavor that is tolerable but not to overpowering in spice!
This Hatch Chile Salsa Verde also pairs wonderfully with these recipes!
- Swap in this vibrant green salsa for the sauce in my Homemade Turkey Enchiladas.
- Use this to slather over my California Breakfast Burritos!
- Dip that Crunchwrap Supreme in this beauty bowl of salsa!
- And of course, top those Beef Brisket Nachos with this!
Other Sauce + Dip Recipes You May Enjoy
I’d love to hear what you think about this recipe! Did you make it!? Comment below and tag me (@shawsimpleswaps) on Facebook, Instagram, or Pinterest. I’d love to reshare!
Hatch Chile Salsa Verde
Ingredients
- 2 tsps olive oil
- 2 each Hatch Chiles
- 1 each Jalapeno Pepper seeded
- 4 each tomatillos
- 1 tbsp minced garlic
- 1/4 cup Water
- 1/2 cup onion chopped
- 2 tbsp lime juice
- 1/3 cup cilantro
- 1/4 tsp black pepper
- 1/2 tsp salt
Instructions
- Turn oven to broil setting.
- Rinse chilies, jalapeno and tomatillos under water, dry, then cut off the stems and remove the seeds from the peppers. Place on a baking sheet and lightly brush with olive oil.
- Place in oven on center rack, broil for 4 minutes, then flip, and broil remaining 3 to 4 minutes.
- Remove from oven and toss all ingredients into high powered blender.
- Puree 1 to 2 minutes, or until smooth.
- Enjoy immediately!
Marisa | Marisa Moore Nutrition says
Looks amazing! I have yet to get my hands on hatch chiles. The season always sneaks up and passes me by. But this recipe is a must try! Pinned!
Elizabeth Shaw says
LOL Thanks Marisa! I know, why is it always so hard to find these gems. I swear, I’m regretting not spending my whole pay check now on a batch to freeze! Happy cookin’ :).
Rachael@AvocadoADayNutrition says
Gah I’ve been keeping my eye out for hatch chiles and still haven’t found them! Pinned this for the day I finally do!
Elizabeth Shaw says
I totally understand. Mr CEO and I were like stalkers in the markets trying to find them! Good luck. If we find anymore, I’ll mail you some 🙂
Katie {moms kitchen handbook} says
I’m not much a football fan, but I am all about game day eats. I like that little bit of smoke you’ve got in there from the bbq sauce. Plus, Hatch chiles 🙂
Elizabeth Shaw says
LOL- that’s quite okay! I am a fair weather fan that’s for sure! Yes mom! 🙂 I love the smokeyness of a pepper, gets me every time! Thanks for sharing!
Melanie @ Nutritious Eats says
This looks so good. My sister in law lived in New Mexico for years and she is obsessed with hatch green chills so it always makes me want to buy/eat/cook with them.
Elizabeth Shaw says
I’d love to visit New Mexico- my tastebuds are tantalized by the flavors out there! I hope you enjoy some HATCH CHILES this weekend 🙂
Min says
Hatch chiles!!!! Gosh we seriously can’t get enough of them these days!! Now if only I can bottle up the glorious scent of roasted chiles…I know I’m going to lose my husband to fantasy football, but I shall be a sweet wifey and make him lots of delicious fingerfoods like this one!! Christmas is coming up and I want nice presents hehe
Elizabeth Shaw says
LOL- I like your thinking Min! 🙂 I seriously love chiles too, they are like this little piece of spice heaven! I can’t get enough of smoked serano peppers either, I think I have a problem.
I hear you on the football… goodbye Mr.CEO, see you in 3 months !
Melanie says
I know I’ve said how much I love your recipes before, but seriously, my husband is going to thank you for creating all these spicy recipes for us to make. I am not a huge spicy foods person, but he lived in Africa for two years and ate all sorts of spicy foods and loves it, so I always struggle to find the right balance of heat with our foods. This salsa verde looks so good! Loved your tips on how else to use the hatch chile. Have a great weekend! 🙂
Elizabeth Shaw says
🙂 Aw thanks Melanie. I hope he enjoys!! Enjoy your weekend as well!