Once again, it’s Hatch chile season! I visited Hatch, New Mexico over the Labor Day weekend for the Hatch Chile Festival. The entire town smells like roasting chiles, so once I returned home, I just had to make some super fresh Hatch Chile Salsa Verde. This sauce is great on everything. Serve with chips, smother your eggs, or use it to make some amazing huevos rancheros.
This salsa verde gets its depth of flavor from roasting the veggies to a light char. Roasting the tomatillos also mellows their tartness. If Hatch chiles aren’t readily available, substitute with Anaheim chiles. If you’d like to use jalapeños only for the chiles, go with 1 or 2, depending on your desired heat level.
For Hatch & Anaheim chiles, you’re going to want to roast and remove the skin, which makes for a smoother flavor best for salsa. For roasted jalapeños, you can simply remove the stem and leave the skin before blending with the other ingredients.
Ensure your tomatillos are firm, but not hard. The husks should be easy to remove. If the husk is gluey & stuck to the tomatillo, that’s a warning sign that it has lost its freshness.
- 2 pounds tomatillos, husked and rinsed
- 1 medium yellow onion, peeled and quartered
- 4 cloves garlic, peeled and smashed
- 4 roasted hatch chiles
- 1 fresh jalapeño, stemmed (omit for less heat)
- ⅓ cup loosely packed cilantro leaves
- 1 teaspoon kosher salt
If your Hatch chiles are not pre-roasted, you'll want to roast them first separate from the other ingredients to allow for some cool down time since the skins need to be removed.
Preheat the broiler to high. Position a rack 4 to 6 inches below the heating element.
Arrange the chiles in a single layer on an aluminum foil-lined baking sheet.
Place the chiles under the broiler and roast until the skin is charred and blistered, about 3 to 5 minutes. Avoid completely blackening the chiles; you're looking for them to be about 60% to 70% charred.
Using tongs, flip the chiles over and broil on the other side until the skin is charred and blistered, about 3 to 5 minutes. Again, avoid completely blackening the chiles; you're looking for them to be about 60% to 70% charred.
Steam the peppers to loosen the peel: Remove the chiles from the broiler and place them in a paper bag, food-safe plastic bag, or heat-safe bowl. Close the bag or cover the bowl, and let stand for 10 to 15 minutes. The steam will help loosen the peel from the chiles.
You can start the other veggies while these are cooling.
Once cool enough to handle, peel the chiles (you may want to use gloves). To peel, pull the skin off the chile; it should come off fairly easily, but you can use a knife if needed.
Once peeled, set aside.
Preheat the oven to 450 degrees.
Place the jalapeño, tomatillos, quartered onion and garlic cloves on a baking tray.
Drizzle with olive oil to coat.
Roast the vegetables for 20 minutes. Flip the vegetables at the 10 minute mark. The tomatillos should be lightly charred and the onion beginning to brown.
Transfer the roasted vegetables and roasted Hatch chiles plus all juice on the baking sheet to a food processor or blender.
Blend until almost smooth.
Add the cilantro leaves and kosher salt and pulse a few more times until mixed.
Serve with chips.