This Hatch Chile Salsa is quick and easy made with Roasted Hatch Chiles, tomatillos, onion, garlic, lime juice, cilantro, and also a hint of sweetness!
Why You'll Love this Hatch Chile Salsa
- This salsa is very versatile. You can swap out the ingredients to your liking! You can make this extra spicy by adding spicy hatch chiles or more mild by adding mild hatch chiles. You can also sub these for almost any other Chile of your choice!
- You can use this salsa on just about anything! I like to serve it with my Hatch Chile Crispy Chicken Tacos, Hatch Chile Enchiladas, and just as a snack with tortillas chips! Let me know in the comments how you like to eat your salsa!
- It's easy! Besides the initial cooking of the tomatillos, the rest of the work is done by the blender or food processor! It doesn't get easier or more delicious than this!
What You'll Need
- Tomatillos
- Roasted Hatch Chiles - You can also use just about any other Chile, including canned green chiles.
- Fresh Cilantro
- Onion - I only use a quarter, but you can use more or less, depending on your tastes. I find that any more than a quarter makes the salsa onion focused.
- Fresh Lime Juice - One small lime juiced, equals about 1 tablespoon of juice. I like to add more because I love the citrus contrast to the spice!
- Garlic - One clove is plenty. If you add any more, I recommend tossing the extra in the boiling water with the tomatillos to eliminate some of the bite that raw garlic offers.
- Kosher Salt
- Agave Nectar - You can omit this, but I find this addition really balances the flavor.
How To Make Hatch Chile Salsa
Cook the Tomatillos - Bring a large pot of water to a boil over high heat. Add the tomatillos, and return to a boil; cook until softened, about 4 minutes. Drain well, and let cool a few minutes. Transfer to a food processor.
Blend the Salsa - Add the hatch chiles, cilantro, onion, lime juice, garlic, salt, and agave to a blender or food processor. Blend or process until mostly smooth, about 30 seconds. Refrigerate in an airtight container up to 2 weeks.
Serve or Store - Serve immediately as a snack with tortilla chips, with Hatch Chile Enchilada, or Hatch Chile Crispy Chicken Tacos! You can also refrigerate in an airtight container up to 2 weeks.
Tips/FAQ'S
Heat level – The heat level in this salsa is going to be driven by the Hatch chiles you use. When I’ve gotten fresh Hatch chiles, they tend to be in a medium spice level. But if you want to add more spice, add some chili powder or other roasted spicy chiles.
When is Hatch chile season?
It’s a little bit different every year, depending on growing conditions, but it’s generally from August through September. For Hatch aficianados, it’s a pretty big deal, there’s even an official Hatch Chile Festival!
What to serve with Hatch Chile Salsa
Hatch Chile Enchiladas (Recipe coming soon!)
Hatch Chile Loaded Fries (Recipe coming soon!)
Crispy Chicken Tacos (Recipe coming soon!)
Other Hatch Chile Recipes You'll Love
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📋 Recipe
Hatch Chile Salsa
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Ingredients
- 1 ½ pounds tomatillos about 11 medium tomatillos, husks removed, washed
- ¾ cup Roasted Hatch Chiles chopped
- ½ cup fresh cilantro torn
- ¼ onion roughly chopped
- 2 tablespoons fresh lime juice from 1 medium lime, or 2 small limes
- 1 clove garlic
- 2 teaspoons kosher salt
- 1 teaspoon agave nectar
Instructions
- Bring a large pot of water to a boil over high. Add tomatillos, and return to a boil; cook until softened, about 4 minutes. Drain well, and let cool a few minutes. Transfer to a food processor.
- Add chiles, cilantro, onion, lime juice, garlic, salt, and agave, and process until mostly smooth, about 30 seconds. Serve immediately or refrigerate in an airtight container up to 2 weeks.
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