Flavorful Roasted Hatch Chile Salsa Verde Recipe Easy 5-Minute Homemade Sauce
A smoky, tangy roasted Hatch chile salsa verde that transforms simple meals with vibrant flavor and a perfect texture, ready in about 5 minutes after roasting.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: About 2 cups (approximately 8 servings) 1x
- Category: Sauce
- Cuisine: Mexican
Ingredients
Scale
- 6–8 medium Hatch chiles, roasted and peeled (or poblano peppers as substitute)
- 8–10 medium tomatillos, husked and roasted
- 3 cloves garlic, roasted or raw
- ½ small white onion, roughly chopped
- A small handful fresh cilantro, roughly chopped
- Juice of 1 lime
- Salt to taste (start with ½ teaspoon)
- 1 tablespoon olive oil (optional)
- ¼ cup water or broth, to loosen salsa as needed
Instructions
- Roast the Hatch chiles over a gas burner or on a hot cast iron skillet, turning frequently until skins blister and blacken in spots (about 8-10 minutes). Place chiles in a bowl and cover with plastic wrap or kitchen towel to steam for 10 minutes.
- Roast the husked tomatillos and garlic cloves in the same skillet or under a broiler until softened and lightly charred (about 8 minutes), turning occasionally.
- Peel and seed the chiles once steamed and cooled slightly. Remove stems and seeds if milder salsa is preferred.
- In a blender or food processor, combine peeled chiles, roasted tomatillos, garlic, chopped onion, lime juice, cilantro, and salt. Pulse until smooth but slightly textured. Gradually add olive oil and water or broth to reach desired consistency.
- Taste and adjust seasoning with more salt or lime juice if needed. Add a splash more water or broth if too thick. Add a touch of sugar or extra tomatillo if too spicy.
- Serve immediately or chill for 30 minutes to let flavors meld. Store leftovers in an airtight container in the fridge for up to one week.
Notes
Steam chiles after roasting to make peeling easier and prevent bitterness. Roast tomatillos until softened but not mushy. Adjust heat by removing seeds from chiles. Blend in stages to keep some texture. Fresh lime juice brightens flavor when added last. Salsa can be frozen in portions and thawed before use.
Nutrition
- Serving Size: Approximately 2 tabl
- Calories: 25
- Sugar: 1
- Sodium: 150
- Fat: 1.5
- Saturated Fat: 0.2
- Carbohydrates: 3
- Fiber: 1
- Protein: 0.5
Keywords: Hatch chile salsa verde, roasted salsa verde, easy salsa recipe, homemade salsa verde, smoky salsa, tomatillo salsa, Mexican sauce