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    Home » Uncategorized » Hatch Chile Salsa Verde

    Hatch Chile Salsa Verde

    Last Updated November 25, 2020. Originally Posted August 24, 2017 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    You can’t go wrong with Roasted Hatch Chile Salsa Verde. It goes great on tacos or serve as an appetizer on game day.
    Jump to Recipe Print Recipe

    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

    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.
    5 from 5 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Mexican
    Prep Time: 2 minutes
    Cook Time: 10 minutes
    Total Time: 12 minutes
    Servings: 1 cup
    Calories: 108kcal
    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!

    Notes

    You can make your Hatch Chile Salsa Verde in the blender or you can use a molcajete.
    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. 

    Nutrition

    Calories: 108kcal | Carbohydrates: 22g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 2365mg | Potassium: 776mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1552IU | Vitamin C: 152mg | Calcium: 39mg | Iron: 2mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    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


    Filed Under: Uncategorized

    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.

    Reader Interactions

    Comments

    1. Emily

      August 24, 2017 at 3:26 pm

      5 stars
      I love salsa verde and can’t wait to try your recipe out!

      Reply
      • Maggie Unzueta

        August 29, 2017 at 12:19 pm

        Great! Hope you like it. 🙂

        Reply
    2. Willow

      August 24, 2017 at 5:22 pm

      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.

      Reply
      • Maggie Unzueta

        August 29, 2017 at 12:19 pm

        That’s the plan. Tamales are in my future. 🙂

        Reply
    3. Nusrat

      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
      • Maggie Unzueta

        August 29, 2017 at 12:18 pm

        This is an easy recipe. Very hard to mess it up.

        Reply
    4. vicki

      August 25, 2017 at 5:09 am

      Hatch chiles are the best! Thanks for the recipe!

      Reply
      • Maggie Unzueta

        August 29, 2017 at 12:18 pm

        Agreed! Wish they were in season longer. 🙂

        Reply
    5. Prasanna Hede

      August 25, 2017 at 11:06 am

      5 stars
      Looks likes a must try! Thanks for sharing the recipe!

      Reply
      • Maggie Unzueta

        August 29, 2017 at 12:17 pm

        Thank you! Hope you like it. 🙂

        Reply
    6. Stephanie@ApplesforCJ

      August 25, 2017 at 11:49 am

      This looks and sounds amazing! Going try this soon 🙂

      Reply
      • Maggie Unzueta

        August 29, 2017 at 12:17 pm

        Hope you do too. It’s a great salsa!

        Reply
    7. Beth

      August 25, 2017 at 12:05 pm

      5 stars
      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
      • Maggie Unzueta

        August 29, 2017 at 12:17 pm

        I love my molcajete too. 🙂

        Reply
    8. Calleigh - TheForkBite

      August 25, 2017 at 12:24 pm

      Call it what you like, salsa verde can be one of the most versatile and lovely sauces in any cook’s repertoire.

      Reply
      • Maggie Unzueta

        August 29, 2017 at 12:17 pm

        Completely agree. I almost always have some in the fridge or the freezer.

        Reply
    9. Cindy Rodriguez

      August 25, 2017 at 12:46 pm

      5 stars
      My mouth is watering.. yum! The greens in your photos are beautiful, too.

      Reply
      • Maggie Unzueta

        August 29, 2017 at 12:16 pm

        Thank you. This recipe is a keeper! Just saying 😀

        Reply
    10. Tracy

      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
      • Maggie Unzueta

        October 2, 2018 at 4:56 pm

        You are cracking me up. You invent that air freshener, and I’ll be your No.1 customer! lol.

        Reply
    11. Andrew

      September 22, 2019 at 6:15 pm

      5 stars
      This salsa is delicious! I just finished making it. Super easy and has a nice bit of heat. I roasted the hatch chilies over my gas stove flame. I will be making this again. Thank you for sharing the recipe!

      Reply

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