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–+ servings

Hatch Green Chile Salsa Verde Recipe

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Tamara Andersen
A flavorful, bold, earthy salsa of roasted tomatillos, Hatch green chile, onion, and a full bulb of garlic brightened with fresh cilantro!
4.49 from 45 votes

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Salsas
Cuisine Mexican/Southwest
Servings 32 servings
Calories 40 kcal

Ingredients
  

  • 8-10 tomatillos - about a pound
  • 1 pound Hatch green chile - (see notes)
  • 1 onion - quartered
  • 1 bulb garlic - halved horizontally (see photo in post)
  • olive oil - to drizzle
  • 1 bunch cilantro/coriander - cut at the base of the leaves
  • broth/stock/water to thin
  • sea salt and ground pepper to taste.

Instructions

  • Preheat oven to 425 degrees. I cook on "convection roast," and my oven makes the adjustment to 400 degrees.
  • Remove the husks from the tomatillos and rinse. They will be sticky, but it disappears in the roasting process. Place them on a baking sheet.
  • Add the quartered onion, garlic halves, and green chile if it needs to be roasted.
  • Drizzle with olive oil, and place in hot oven.
  • Roast 20-30 minutes until well caramelized and some charring is present.
  • Remove, and set aside to cool.
  • Once cool, pop garlic out of its skin, remove blackened skins, seeds, and stems from chile if necessary, add the roasted vegetables and cilantro to the bowl of your food processor.
  • Note: I add chopped chile after pulsing the other vegetables and cilantro. Feel free to add them in at the same time.
  • Pulse until desired consistency, adding liquid as needed.
  • Season to taste.

Notes

If you can't get Hatch green chile, substitute a few Anaheim chiles and a couple of jalapeño or serrano for heat. It all depends on your preferred heat level!
Whether you use Hatch green chile, or another green chile, you want the chile peeled, stemmed and seeded before you process it. If you roast the chile on the baking sheet with the other ingredients, be sure to remove the skins, the stems, and the seeds. If you start with already roasted and peeled chile (like I do), you can skip this step.

Nutrition

Serving: 2tbsp | Calories: 40kcal

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com