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Smoky Roasted Hatch Chili Salsa Verde (Easy Homemade Recipe)

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This smoky roasted Hatch chili salsa verde is made with simple, wholesome ingredients and delivers incredible depth of flavor. Perfect for dipping, topping tacos, or as a marinade, it’s naturally gluten-free, dairy-free, and vegan.

Ingredients

Scale
  • 1 pound fresh Hatch chiles (about 6–8 medium, roasted and peeled)
  • 1 pound tomatillos (about 6–8 medium, husks removed and rinsed)
  • 1 medium white onion (about 8 ounces, quartered)
  • 4 cloves garlic (unpeeled)
  • 1–2 jalapeños (optional, for extra heat)
  • 1/2 cup fresh cilantro (packed, stems and all)
  • Juice of 2 limes (about 3–4 tablespoons)
  • 1 teaspoon ground cumin
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your broiler or grill to high heat. If using the oven, place the rack about 4-6 inches from the heating element.
  2. Prepare the chiles and tomatillos: Remove the husks from the tomatillos and rinse them under warm water. Cut the stems off the Hatch chiles (leave the tops on). Quarter the onion and leave the garlic cloves whole and unpeeled.
  3. Arrange everything on the sheet pan: Place the chiles, tomatillos, onion quarters, and garlic cloves in a single layer. Don’t overcrowd.
  4. Roast until charred: Slide the pan under the broiler and roast for 5-7 minutes. Flip everything with tongs and roast for another 4-5 minutes on the other side. The tomatillos should be soft and slightly collapsed, and the garlic should feel soft when squeezed gently.
  5. Let everything cool slightly: Transfer the roasted vegetables to a bowl or cutting board. Let them sit for about 5 minutes until cool enough to handle.
  6. Peel the chiles: Once cool enough to handle, peel off the blackened skins. Remove the stems and seeds if you want a milder salsa.
  7. Peel the garlic: Squeeze the roasted garlic cloves out of their skins.
  8. Combine everything in the blender: Add the peeled chiles, roasted tomatillos (including any juices on the pan), roasted onion, roasted garlic, fresh cilantro, lime juice, cumin, salt, and pepper. Start with half the lime juice and adjust later.
  9. Blend to your desired consistency: Pulse a few times to break everything up, then blend on low speed for about 30 seconds. For chunkier salsa, pulse less; for smoother, blend longer.
  10. Taste and adjust: Add more salt, lime juice, or cumin as needed.
  11. Chill before serving: Transfer to a bowl and refrigerate for at least 30 minutes before serving.

Notes

For best flavor, let the salsa rest overnight in the refrigerator. The flavors meld and improve after 24 hours. If the salsa is too thin, simmer on the stove for 5-10 minutes to reduce. If too thick, add a splash of water or more lime juice.

Nutrition

Keywords: Hatch chile salsa, salsa verde, roasted salsa, homemade salsa, gluten-free, vegan, dairy-free, easy salsa recipe

Find it online: https://snappyspoon.com/smoky-roasted-hatch-chili-salsa-verde-easy-homemade-recipe/