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!
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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.
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.
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!
Table of Contents
Hatch Chile Salsa Verde
- 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
- 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!
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.