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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
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5 from 5 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
Servings: 1 cup
Calories: 108kcal


  • 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!


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. 


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