Charred Hatch Chile Salsa Verde

by Pamela

Charred Hatch Chile Salsa Verde

This charred hatch chile salsa is so easy to make. Five ingredients is all it takes to make the perfect salsa verde.

If you haven’t been bombarded with enough hatch chile stuff in the past few weeks, I’m here to give you just a little bit more. These things rock! Granted, they’re the same pepper as Anaheim chiles, but these come from Hatch, New Mexico. Which means only those peppers grown there can carry the Hatch name. And there’s just a little something about them that makes their flavor so special.

Charred Hatch Salsa Verde

I’m a HUGE fan of salsa verde. Regular salsa is fine, but I really like tomatillo’s, so I’m a verde girl all the way. And this salsa verde is the easiest one I’ve ever made. It really does only take 5 ingredients to make!

One of the things I love about salsa verde is how versatile it is. Of course you can just eat it as salsa with a bunch of chips straight out of the jar, but you can also cook with it. After Craig and I were done stuffing our faces with this salsa I poured the rest over some chicken breasts that I tossed into the slow cooker for salsa verde chicken. Now Craig has lunch for the week.

This salsa doesn’t take that long to make. The longest part is broiling everything. See, you don’t even need a grill for this. You can do it right in the house. Easy peasy.

Charred Hatch Salsa Verde

I do, however, recommend peeling the hatch chiles. The skin on them is pretty thick and would be quite noticeable in the salsa. All you need to do is broil the peppers, then toss them into a bowl, slap a lid or plastic wrap over top of the bowl and wait for them to cool enough for you to handle them. The skin peels off really easily. Just peel them, slide the seeds out and toss them into the food processor and you’re on your way to salsa verde heaven.

What are you waiting for? Those hatch chiles aren’t going to be around for much longer. So get yourself some and make up this awesome salsa verde and get to enjoying it.

Charred Hatch Chile Salsa Verde
Prep time
Cook time
Total time
This charred hatch chile salsa is so easy to make. Five ingredients is all it takes to make the perfect salsa verde.
Recipe type: Snack
Cuisine: Mexican
Serves: 1
  • 5 Hatch chiles (I used 1 hot and 4 mild, but mix them up to your liking)
  • 1¼ pounds tomatillos, peeled and washed
  • 1 medium onion, peeled and sliced into ¼" thick slices
  • ¼ cup fresh lime juice
  • salt to taste
  1. Turn on the broiler and arrange the racks in the oven into the top third and bottom third of the oven.
  2. Arrange the chiles, tomatillos and onions onto a rimmed baking sheet. (If you line the baking sheet with foil, it makes cleanup a lot easier.)
  3. Slide the baking sheet onto the rack that's in the top third of the oven and broil for 7 minutes.
  4. Turn the chiles over and broil for another 7 minutes.
  5. Remove the baking sheet from the oven and place the chiles in a bowl. Cover the bowl and let it sit until the chiles have cooled enough for you to be able to handle them.
  6. Peel the chiles by tearing the skin off of them (it should slip right off). Remove the stem and seeds and toss the chiles into the bowl of a food processor.
  7. Add the rest of the ingredients to the food processor.
  8. Blitz until everything is pureed.
  9. Taste and add salt as needed. (Remember that you'll be dipping salted tortilla chips into the salsa.)
  10. Pour into a container and refrigerate before serving.
This recipe makes about 2½ cups of salsa verde.


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John/Kitchen Riffs August 24, 2016 at 8:57 am

Love Hatch chilies. Love Salsa Verde. Have never thought to combine the two for some reason. But I will! Good stuff — thanks.

Pamela August 24, 2016 at 9:32 am

Thanks John. The combination is really delicious. I like this better than the one I used to make with poblanos.

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