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
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!
- 4 tomatillos, husk removed
- ½ onion, diced
- 1 garlic clove
- 2 cups of 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!
Emily says
I love salsa verde and can’t wait to try your recipe out!
Maggie Unzueta says
Great! Hope you like it. 🙂
Willow says
This sounds wonderful – I love Hatch chiles! I live in Tucson, so we stock up on them also. We make tamales and freeze the rest.
Maggie Unzueta says
That’s the plan. Tamales are in my future. 🙂
Nusrat says
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.
Maggie Unzueta says
This is an easy recipe. Very hard to mess it up.
vicki says
Hatch chiles are the best! Thanks for the recipe!
Maggie Unzueta says
Agreed! Wish they were in season longer. 🙂
Prasanna Hede says
Looks likes a must try! Thanks for sharing the recipe!
Maggie Unzueta says
Thank you! Hope you like it. 🙂
Stephanie@ApplesforCJ says
This looks and sounds amazing! Going try this soon 🙂
Maggie Unzueta says
Hope you do too. It’s a great salsa!
Beth says
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?
Maggie Unzueta says
I love my molcajete too. 🙂
Calleigh - TheForkBite says
Call it what you like, salsa verde can be one of the most versatile and lovely sauces in any cook’s repertoire.
Maggie Unzueta says
Completely agree. I almost always have some in the fridge or the freezer.
Cindy Rodriguez says
My mouth is watering.. yum! The greens in your photos are beautiful, too.
Maggie Unzueta says
Thank you. This recipe is a keeper! Just saying 😀
Tracy says
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
Maggie Unzueta says
You are cracking me up. You invent that air freshener, and I’ll be your No.1 customer! lol.