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!
Hatch Chile Salsa Verde
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!
I love salsa verde and can’t wait to try your recipe out!
Great! Hope you like it. 🙂
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.
That’s the plan. Tamales are in my future. 🙂
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.
This is an easy recipe. Very hard to mess it up.
Hatch chiles are the best! Thanks for the recipe!
Agreed! Wish they were in season longer. 🙂
Looks likes a must try! Thanks for sharing the recipe!
Thank you! Hope you like it. 🙂
This looks and sounds amazing! Going try this soon 🙂
Hope you do too. It’s a great salsa!
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?
I love my molcajete too. 🙂
Call it what you like, salsa verde can be one of the most versatile and lovely sauces in any cook’s repertoire.
Completely agree. I almost always have some in the fridge or the freezer.
My mouth is watering.. yum! The greens in your photos are beautiful, too.
Thank you. This recipe is a keeper! Just saying 😀
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
You are cracking me up. You invent that air freshener, and I’ll be your No.1 customer! lol.