When hatch chiles are in season the roasted hatch chile salsa verde is the perfect dip for any barbecue or picnic. Roasting the ingredients makes this dip so tasty that this dip with disappear in a flash.
When you need a dip that makes everyone say WOW! then you have come to the right place. This dip is packed with flavor and is perfect for chilling by the pool, a barbecue, and a picnic. When the preseason for football starts you will find me with a huge bowl of this just in time for the game. Take this dip to your next gathering or even make it for yourself and you will have a hit on your hands.
In this recipe
The best part of the recipe is that it takes just a few simple ingredients.
Hatch chiles: these are a variety of the Anaheim pepper. They are only in season for a short time so you can substitute them with Anaheim peppers when they aren’t in season.
Tomatillos: these little green fruits are commonly referred to Mexican husk tomatoes and they are the basis for the salas verde.
Choosing good tomatillos
The first thing you want to look for is the husk itself. The tomatillo should fill out the husk. There should not be a lot of space between the husk and the fruit. The husk should also be green and slightly tacky to the touch especially when you peel it back and touch the fruit. The fruit should also be free of blemishes, not wrinkly, and firm to the touch with very little give. The fruit should also be bright green like shown in the photo.
Blistering the peppers
To get that wonderful roasted flavor you will want to blister the pepper first. In order to do that you will need high direct heat and let the skin burn to a crisp. This will make it easier to remove later. Since hatch chiles can be in odd shapes there might be some places that you cannot blister and that is ok, you just want to get as much as the pepper as possible. Plunging the peppers in cold water afterwards will help you remove the skin easily as it should just slip off. You can do that manually without the water as well.
Making the hatch chile salsa verde
This is the best part and also the easiest. All you have to do is toss all of the ingredients into a blender or food processor. It is important to make sure that you have a large food processor or blender to ensure an even consistency. Blending in multiple batches is possible however in the first batch you will want to use half of the tomatillos, all of the garlic, cilantro, and half an onion. You will want the liquid from all of them to make blending the rest better. Remember that the salsa should be a little chunky.
Looking for other salsa verde recipes?
Roasted Hatch Chile Salsa Verde
- Food processor or blender
- Mixing Bowl
- 1 pound tomatillos husks removed and halved
- 1 pound hatch chiles
- 1 sweet onion medium, sliced in half
- ½ cup cilantro chopped
- 2 tablespoons lime juice
- 1½ tablespoons garlic about 4-5 cloves
- 1 tablespoon lime zest
- ½ tablespoon salt
- Fill a mixing bowl with ice water and set aside
- Preheat and lightly oil the grill. Place the whole hatch chiles on the grill along with the tomatillo and onion halves cut side down. Cook until charred. Rotate the peppers until each side is charred. The onions and the peppers will take longer to cook than the tomatillos.
- Remove from the grill and set aside.
- Plunge the peppers into the cold water to cool them off. Remove the burned skin from the peppers.
- Add all of the ingredients into a food processor and pulse until evenly blended but not until smooth as it should be served a little chunky.