Green Hatch Chile Salsa

The Black Cat Kitchen
by The Black Cat Kitchen
10-15 servings
15 min

I love a good salsa. In fact, a good dip is something I will consistently spend time making. There is something about a good sauce or marinade or spread that can really bring a dish or meal from good to fantastic stand-out in no time.

I was able to get my hands on some hatch chiles this year (Shipped in from Hatch, New Mexico) and I could not have been more excited to try to incorporate them into every dish imaginable. I'm talking not just Southwestern meals but dicing into eggs, stirring into pasta, roasting on the grill for burger topping. Just having it in virtually every way possible.

Of course salsa had to be made as well! I ended up making two different varieties, but this one is a bright fresh green salsa using tomatillos as well. Tomatillos really helps to create a bright almost citrusy taste and wonderful texture as well. I chose not to roast this version, but you could certainly try that as well for a different depth of flavors.

Be sure to check out my other hatch salsa recipe using roasted hatch chiles for a red salsa.

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Recipe details
  • 10-15  servings
  • Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
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Green Hatch salsa
  • 3 hatch chiles, roughly chopped and de-seeded (you can use canned if you would like -1 small tin-or roast fresh hatch chiles as well)
  • 4-5 cloves garlic, peeled
  • 7 tomatillos, peeled and sliced in half
  • 1-2 jalapeños, stems and seeds removed (I use 1)!
  • juice of 1 lime
  • handful of cilantro (I like a lot)
  • 2 Tbsp white vinegar
  • dash of cumin if don't like cilantro
  • salt and pepper to taste
Green Hatch Salsa
Remove stems and seeds from peppers. Remove peeling from tomatillos and garlic cloves. Roughly chop and throw everything in the food processor. Pulse a few times (don't make it too thin, you want some texture). Enjoy!
  • A salsa is not a science. Be creative and add/omit items where you see fit. (more garlic, less jalapeño for example). This is your chance to try your hand at creativity and you may find something you love.
  • Use canned hatch chiles if fresh are not available--it is OK and just as wonderful, I promise :)
  • Store leftovers in the fridge for 1-2 weeks.
The Black Cat Kitchen
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  • Pat Pat on Nov 19, 2021

    You're kidding about leftovers, right? Guarantee there will not be leftovers when my daughter and I get together again.

  • Con17401081 Con17401081 on Nov 19, 2021

    So sorry, but I must beg you to please make a little correction in your description! Hatch chiles come from NEW Mexico, in the USA!!! Don't get me wrong, I love and respect the country of Mexico, but as a proud American going back 6 generations from New Mexico, let's give our great official state vegetable it's rightful credit!!! 😊😊😊