Hatch Chile Salsa Verde

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What is a Hatch Chile?

Have you ever heard of them? I hadn’t until last weekend when my fiancé’s parents mentioned they were available at Wegmans. Little did I know, they are kind of a big deal to some people! Hatch chiles are grown in Hatch, NM and are only available for a short time each year. Well I’m all for a foodie adventure, so we stopped by Wegmans and grabbed a bag of hatch chiles. They come in varying heat levels – medium, hot, and extra hot. I’m all for spicy food, so I started with the hot.

Now I have a bag of chiles and I have no idea what to do with them…I did some research and most people recommended blistering the peppers and removing the skin before using. So that is exactly what I did.

But then I had to decide what I would want to make. I settled on 2 ideas: salsa verde and stuffed hatch chiles (stay tuned for the stuffed pepper post!).

Salsa verde…something I like to eat, but rarely make. I figured it would be the perfect place to start.

salsa verde

Tomatillos

After preparing the peppers, I turned the oven to 425 degrees F to roast the other veggies. I used about 2 pounds of tomatillos (I actually used the scale at the grocery store…that never happens). I removed the husks and rinsed with water. I also quartered a large sweet onion. I tossed the tomatillos, onion, and a few garlic cloves in olive oil and stuck them in the oven to roast. Once soft and browned, I removed them from the oven to let them cool.

salsa verde

Roasted tomatillos, onions, and garlic

After about an hour, I put all those veggies in a blender (you don’t have to wait that long but I had to go meet a potential florist…because wedding planning is well under way!). I blended until smooth, added the rest of the ingredients, then pulsed a few times to combine. Don’t worry, I did put the top on the blender before starting it.

Salsa Verde, ready to blend!

At this point, I’m a little bummed because the florist told me I can’t get peonies in early April. My entire wedding Pinterest board is full of peonies! Lame. I’ll just drown my sorrows in salsa verde.

salsa verde

Hatch Chile Salsa Verde

Except apparently the “hot” hatch chiles are actually pretty hot! Whoa, this salsa has a good kick! So I might not be able to drown my sorrows in salsa verde. But I will still eat it within reason because it is delicious. If you’re not down for that good burn, I would reduce the number of chiles, or purchase the medium heat chiles!

Pour the salsa in jars and store in the fridge until ready to use. Or leave it out and throw a fiesta!

Print Recipe
Hatch Chile Salsa Verde
Servings
quart
Ingredients
Servings
quart
Ingredients
Instructions
  1. Preheat oven to broil. Place chiles on pan and place in oven on top rack. Broil until skin is charred. Flip chiles and continue broiling until other side is charred. Remove from oven and cover tightly with aluminum foil.
  2. Once chiles have cooled enough to handle, remove skin, stems, and seeds and discard.
  3. Reduce oven temperature to 425 degrees F. On a baking sheet, toss tomatillos, onion, and garlic in olive oil. Place in oven and roast until soft and browned. Allow to cool.
  4. Add tomatillos, onion, garlic, and hatch chiles to blender. Blend until smooth. Add cilantro, salt, and lime juice and pulse until combined. Enjoy!
Recipe Notes

For less heat, choose "medium" hatch chiles.

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Hatch Chile Salsa Verde

Print Recipe
Hatch Chile Salsa Verde
Servings
quart
Ingredients
Servings
quart
Ingredients
Instructions
  1. Preheat oven to broil. Place chiles on pan and place in oven on top rack. Broil until skin is charred. Flip chiles and continue broiling until other side is charred. Remove from oven and cover tightly with aluminum foil.
  2. Once chiles have cooled enough to handle, remove skin, stems, and seeds and discard.
  3. Reduce oven temperature to 425 degrees F. On a baking sheet, toss tomatillos, onion, and garlic in olive oil. Place in oven and roast until soft and browned. Allow to cool.
  4. Add tomatillos, onion, garlic, and hatch chiles to blender. Blend until smooth. Add cilantro, salt, and lime juice and pulse until combined. Enjoy!
Recipe Notes

For less heat, choose "medium" hatch chiles.

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *