Description
A bright, tangy, and smoky salsa verde made with fire-roasted Hatch green chilies and tomatillos. This easy recipe delivers authentic Southwest flavor with minimal hands-on prep time.
Ingredients
Scale
- 2 pounds (900g) tomatillos, husks removed and rinsed
- 1–2 cups (150-200g) Hatch green chilies, chopped
- 1 medium white onion, chopped
- 4–5 cloves garlic, peeled
- 1 cup packed fresh cilantro
- 2–3 limes, juiced (about ¼ cup / 60ml)
- 1 teaspoon sea salt, plus more to taste
- 1 small jalapeño or serrano pepper, optional
- 1 tablespoon vegetable oil
Instructions
- Preheat oven broiler to high. Line a rimmed baking sheet with foil or parchment paper.
- Remove husks from tomatillos and rinse thoroughly to remove sticky residue. Pat dry. If large, cut in half. Rinse and pat dry chilies.
- Toss tomatillos and chilies with vegetable oil to coat lightly. Spread in a single layer on the baking sheet.
- Broil vegetables 4-6 inches from heat source for 8-10 minutes per side, flipping halfway, until skins are blistered and charred.
- Transfer charred chilies to a bowl, cover tightly with plastic wrap or a lid, and let steam for 10 minutes.
- Rub the skins off the chilies with your fingers. Discard stems and seeds if desired for less heat.
- In a blender or food processor, combine roasted tomatillos, peeled chilies, onion, garlic, cilantro, lime juice, salt, and optional pepper.
- Pulse until desired consistency is reached (chunky or smooth). Taste and adjust seasoning with salt or lime.
- Transfer to a jar or serving bowl and let rest at room temperature for at least 30 minutes before serving to allow flavors to meld.
Notes
The steaming step is crucial for easily removing chili skins. Watch the broiler closely to prevent burning. Salsa tastes better after resting for 30 minutes or overnight. Store in the refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: ¼ cup
- Calories: 45
- Sugar: 4
- Sodium: 280
- Fat: 1
- Carbohydrates: 8
- Fiber: 2
- Protein: 1
Keywords: salsa verde, hatch green chili, roasted salsa, tomatillo salsa, Mexican dip, gluten-free, vegan, easy recipe