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Roasted Hatch Chile Salsa Verde

  • Author: Emily
  • Total Time: 15 minutes
  • Yield: 4 and 1/2 to 5 cups 1x


This bright, tangy, yet deeply flavored sauce is a blend of ripe tomatillos, authentic Hatch green chile, poblano chile, onion, garlic, ground coriander, oregano and fresh cilantro. Uses include: dip for tortilla chips, meat marinade, salad dressing, garnish/topping for meats (including fish), and a base for delicious green chile verde stew. Instructions included for both frozen or fresh Hatch chiles.


Units Scale
  • 1.5 pounds of tomatillos, husks removed
  • 1 poblano chile
  • 1 small yellow onion, peeled and quartered
  • 6 whole cloves of garlic, smashed open but not peeled
  • 1/2 teaspoon salt
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1 pound frozen roasted Hatch green chile (mild, medium, or hot)
  • 1/2 cup packed fresh cilantro leaves
  • nonstick cooking spray or vegetable oil


  1. Set your oven to broil on high and, if necessary, move an oven rack to the upper middle position so it is close to the broiler element. Prepare a rimmed baking sheet by lining it with foil or a silicone baking mat.
  2. Wash and dry tomatillos to remove the naturally occurring sticky residue. Poke poblano chile with a fork to vent. Place the tomatillos, poblano chile, onion, and garlic (still whole with peels on) onto the prepared baking sheet. Spray all with nonstick cooking spray. Place under the broiler for about 5-7 minutes, flipping the poblano chile once half way through, until spotty black and brown all over and the tomatillos are bubbly on top (or have ‘popped’).
  3. Remove the baking sheet from the broiler, then imediately sprinkle the salt, coriander and oregano over the top. Allow the ingredients to cool until safe to handle.
  4. Remove the stem from the poblano and using a sharp knife, scrape the peel off the chile. Slice it open and scrape out the seeds. Discard the seeds, stem and peel. Remove and discard the peels from the garlic.
  5. Place the poblano chile, garlic, tomatillos, onion and all accumulated juices in the bottom of the baking sheet into a blender. Add in the roasted Hatch chile and the fresh cilantro. Blend for about 10 seconds until smooth(ish). Taste and adjust seasonings as desired. Serve or freeze.


To use fresh Hatch chiles instead of frozen– place four Hatch chiles onto baking sheet in step 2 with the other ingredients and poke each with a fork to vent. In step 4, stem, peel and seed the Hatch chiles in the same way as the poblano chile, and blend up with all other ingredients in step 5.

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Sauce
  • Method: Bake
  • Cuisine: Southwestern American


  • Serving Size: 1/2 cup
  • Calories: 52
  • Sugar: 0.7
  • Sodium: 262
  • Fat: 1.2
  • Carbohydrates: 9.5
  • Fiber: 2.7
  • Protein: 1.1
  • Cholesterol: 0

Keywords: Salsa Verde, chile verde, chili verde, tomatillo salsa, tomatillo, Mexican, salsa, Hatch chile