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Salsa verde in a clear serving dish with a tortilla chip being dipped into the salsa. The serving dish is surrounded by a half of lime, a Hatch chile, a gold spoon, and more tortilla chips in the background.

Hatch Chile Salsa Verde

Published on August 24, 2021 | By
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    • Prep Time
    • Minutes

Each July, Hatch chiles hit the metro Atlanta grocery store shelves and I smile as I walk by, my mind racing with ideas on how to prepare them. Should I stuff them and grill them? Should I make them into a pepper sauce? Perhaps I will use them in a stew. The options are endless.

This summer, however, I decided to start with an easy and delicious salsa verde and I have no regrets. Of course, I eat the salsa with tortilla chips and tacos, but I also use this salsa on eggs, on enchiladas, in chicken soup, and much more. It truly is the recipe that keeps on giving.

Enough talking about it. Let’s get cooking.

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Ingredients

  • Cooking spray
  • 3 Hatch chile peppers
  • 2 jalapeno peppers
  • 4 cloves of garlic
  • 3 tomatillos (husks removed)
  • 6 scallion stalks
  • 1/2 cup of cilantro
  • 1 lime
  • 2 Tablespoons of white vinegar
  • Salt (to taste)
  • Ground black pepper (to taste)
  • Ground cumin (to taste)

Instructions

  1. Spray a cast iron grilling pan liberally with cooking spray. Bring the grilling pan to a medium heat and roast the hatch chiles in the pan. Be sure to turn the hatch chiles over so that you roast both sides evenly (about 3-4 minutes per side).
  2. For mild salsa, once you are done roasting the hatch chiles, remove them from the pan, slice off the tops; then, split the chiles down the middle to remove and discard all of the seeds. If you like your salsa spicy, leave the seeds inside of the chiles. Slice each hatch chile into three or four pieces.
  3. Slice off the top of the jalapenos. For mild salsa, remove the tops of the jalapeños, then, split the jalapeños down the middle to remove and discard all of the seeds. If you like your salsa spicy, leave the seeds inside of the jalapeños.
  4. Slice of the bottom end of the scallions and discard the ends. Then, chop the scallions and quarter the tomatillos.
  5. Remove the skin from each clove of garlic and discard the skins. Then place the Hatch chiles, jalapeños, scallions, tomatillos, garlic, and cilantro into a food processor or blender.
  6. Slice the lime in half and squeeze the juice from each into the food processor or blender. Then, add in the white vinegar and blend until smooth.
  7. Give the salsa a quick taste and then season with salt, pepper and cumin to your desired taste and enjoy.

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