Description
A small batch, chunky salsa made with charred Hatch green chiles, tomatillos, and fresh herbs. This recipe captures the smoky, tangy flavor of summer in just 45 minutes.
Ingredients
Scale
- 1.5 lbs Hatch green chiles (approx. 12–15 large chiles)
- 1 lb tomatillos, husked and rinsed
- 1/2 medium white onion, roughly chopped
- 3 cloves garlic, peeled
- 1/2 cup fresh cilantro, packed and chopped
- 2 tbsp fresh lime juice
- 1 tsp sea salt, plus more to taste
Instructions
- Char the vegetables: Place Hatch chiles, tomatillos, onion wedges, and garlic cloves directly on a high-heat gas burner or grill grate. Blacken and blister on all sides, rotating frequently, for about 2-3 minutes per side.
- Steam and peel: Immediately transfer the hot, charred vegetables into a heavy-bottomed bowl. Cover tightly with a plate or lid and let sit for 5-10 minutes to steam. Peel off the charred skins from the chiles and onion. Scrape large charred bits off the tomatillos and garlic, but do not peel the tomatillo skins.
- Blend the base: Add the peeled chiles, tomatillos, onion, and garlic to a food processor. Pulse to chop into rough pieces. Add lime juice and salt. Pulse 10-15 times for a chunky consistency or blend for 30 seconds for a smoother texture.
- Add freshness: Transfer the mixture to a bowl and stir in the chopped cilantro. Taste and adjust seasoning with more salt or lime if needed.
- Rest: Let the salsa sit in the refrigerator for at least a few hours or up to 24 hours to allow flavors to meld before serving.
Notes
Wear gloves when peeling charred chiles to avoid skin irritation. The salsa tastes best after resting in the fridge for 24 hours. Do not freeze as the texture will become watery. If you cannot find Hatch chiles, Anaheim or New Mexico green chiles can be used as substitutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 15
- Sodium: 100
- Carbohydrates: 3
- Fiber: 1
- Protein: 0.5
Keywords: Hatch chiles, salsa verde, green salsa, small batch recipe, charred chiles, summer recipes, Mexican condiment, fresh salsa