Fresh Tomatillo Salsa With Hatch Green Chile

Better than Zest | Alex
by Better than Zest | Alex
3 cups
15 min

This recipe for fresh tomatillo salsa with hatch green chiles came about simply because there was a hatch green chile sale at Fry’s grocery store near me this week. I think that for this fresh tomatillo salsa recipe, the hatch green chile has the perfect balance of flavor and heat. However, if you prefer more heat, substitute a jalapeño pepper for a medium-hot salsa or a serrano pepper for a hot-hot salsa.


You can serve this salsa with some tortilla chips as an appetizer. If you have the self-control, I recommend you save some to make my Huevos Rancheros in the morning. I also use this tomatillo hatch salsa recipe in my Cotija-Crusted Halibut. Fresh salsa goes fast in my house, so I usually just double the recipe and reserve half to make my other recipes. No self-control required!

Fresh Tomatillo Salsa With Hatch Green Chile
Recipe details
  • 3  cups
  • Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
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Ingredients
  • 8 tomatillos
  • 2 small hatch green chilis
  • 1 small red bell pepper
  • ½ red onion
  • 4 garlic cloves
  • ½ cup cilantro leaves
  • 1 lime, juiced
  • salt and pepper to taste
Instructions
Shell the tomatillos and peel the onion and garlic. Wash all the fresh produce.
Core the tomatillos. Dice by hand or in a food processor. Add to a medium sized bowl.
Cut the top off of the hatch chiles and seed them. Dice by hand or in a food processor. Add to the medium sized bowl.
Cut the top off of the red bell pepper and seed it. Dice by hand or in a food processor. Add to the medium sized bowl.
Dice the peeled red onion half by hand or in a food processor. Add to the medium sized bowl.
Dice the four garlic cloves by hand or in a food processor. Add to the medium sized bowl.
Pick ½ cup worths of cilantro leaves. Dice by hand or in a food processor. Add to the medium sized bowl.
Add the juice of one lime to the medium sized bowl. Stir everything together. Add salt and pepper to taste.
Tips
  • If you prefer more heat, a jalapeño pepper will give you a medium-hot salsa and a serrano pepper will make it a hot salsa.
  • This recipe makes about 3 cups worth of fresh salsa. You can eat it right away or let the flavors marry for an hour in the fridge. It’s delicious either way!
  • FYI: the longer this salsa sits, the more red it will turn. The salsa pictured in this blog post had been made the day prior. As you can see, it’s pretty red for a fresh tomatillo salsa.
Better than Zest | Alex
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