Mamá Maggie's Kitchen

Easy and Authentic Mexican Recipes for the Busy Home Cook

Hatch Chile Salsa Verde

By 21 Comments

You can’t go wrong with Roasted Hatch Chile Salsa Verde. It goes great on tacos or serve as an appetizer on game day.
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This Hatch Chile Salsa Verde is perfect for dipping or on tacos. Tangy and with just the right spicy kick that’ll make you reach for the next tortilla chip. By Mama Maggie’s Kitchen

The smell of roasted hatch chiles… That! Right there!! When it is hatch chile season, I go on a chile roasting frenzy. The entire house smells of burned chiles. It’s a beautiful thing, my friends. Some go into the freezer, but most of the time I make different dishes and sauces. A big must during the season, a big bowl of Hatch Chile Salsa Verde. Oh yeah!

This Hatch Chile Salsa Verde is perfect for dipping or on tacos. Tangy and with just the right spicy kick that’ll make you reach for the next tortilla chip. By Mama Maggie’s Kitchen


Disclosure: This post contains affiliate links.

Do you own a molcajete, or Mortar and Pestle? My abuelita had one in her kitchen. They’re lovely to look at, but I feel like my salsas come together faster in the blender. That’s why mine usually decorates the kitchen counter. It’s a taste of what life used to be like before blenders. Every now and then, I dust it off and reminisce on when I used to help my abuelita make salsas for our family meals. If you don’t have one of these antique Mexican kitchenware, no problemo! You can make your Hatch Chile Salsa Verde in the blender.

This Hatch Chile Salsa Verde is perfect for dipping or on tacos. Tangy and with just the right spicy kick that’ll make you reach for the next tortilla chip. By Mama Maggie’s Kitchen

There’s a lot of manual blending with a molcajete, but this Hatch Chile Salsa Verde comes together very easily. The tomatillos are cooked as are the other ingredients. So, they’re relatively soft and totally smashable. Grind each tomatillo individually. Do this slowly so as to not overflow the molcajete.

This Hatch Chile Salsa Verde is perfect for dipping or on tacos. Tangy and with just the right spicy kick that’ll make you reach for the next tortilla chip. By Mama Maggie’s Kitchen

At the very end, add the hatch chiles and chopped cilantro for some freshness. This doesn’t involve any grinding. Just stir to combine all the ingredients, and ready! This Hatch Chile Salsa Verde is a spicy and delicious sauce that’s perfect for dipping. It can help any hipster become a “dipster.” An easy appetizer for game day, or you can use it as a base for a main dish like Chicharrón en Salsa Verde. Hope you enjoy!

This Hatch Chile Salsa Verde is perfect for dipping or on tacos. Tangy and with just the right spicy kick that’ll make you reach for the next tortilla chip. By Mama Maggie’s Kitchen
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5 from 4 votes

Hatch Chile Salsa Verde

You can’t go wrong with Roasted Hatch Chile Salsa Verde. It goes great on tacos or serve as an appetizer on game day.
Prep Time2 mins
Cook Time10 mins
Total Time12 mins
Course: Appetizer
Cuisine: Mexican
Keyword: Appetizer, Mexican food, Salsa
Servings: 1 cup
Author: Maggie Unzueta

Ingredients

  • 4 tomatillos husk removed
  • ½ onion diced
  • 1 garlic clove
  • 2 cups water
  • 2 roasted hatch chiles finely chopped
  • ½ cup cilantro chopped
  • 1 teaspoon Salt

Instructions

  • In a large stockpot, add tomatillos, onion, garlic, and water.
  • Cover and bring to a boil.
  • Turn heat off and let sit for 5 minutes.
  • Discard water and let cool.
  • In a large blender, add all ingredients and blend until smooth.
  • If using a molcajete, blend the tomatillos, onions, and garlic individually.
  • (Slowly adding each ingredient until done).
  • Taste for salt.
  • Serve and enjoy!

This Hatch Chile Salsa Verde is perfect for dipping or on tacos. Tangy and with just the right spicy kick that’ll make you reach for the next tortilla chip. By Mama Maggie’s Kitchen


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About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Comments

  3. Nusrat says

    August 24, 2017 at 10:41 pm

    I love Hatch Chiles but am never brave enough to try making something with them. This recipe is so easy! Would love to see other recipes you have for them.

    Reply

  7. Beth says

    August 25, 2017 at 12:05 pm


    I love your molcajete! And of course, this salsa verde! I just canned some yesterday but all I had was jalapenos. Hatch chillies are more mild, aren’t they?

    Reply

  10. Tracy says

    October 2, 2018 at 8:48 am

    I seriously need to invent roasted green chile room air fresheners! I just want to go on a cross-country drive in my car after I’ve toted home my bushels of roasted green chiles. I hoard them like a squirrel to use throughout the winter. Gotta add a chile shaped car freshener, too (just like those stinky cardboard pine tree ones)….just dangling from the rear view mirror. I think I’m onto something Ü I’m also onto that salsa! Roasted Hatch Chiles, check. Tomatillos, on the list Ü

    Reply

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