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Green Hatch Chile Salsa

by Ünal Güler

A tangy, spicy green salsa made with fresh hatch chiles. Serve with tortilla chips as an appetizer or add to any dish for a powerful kick of zesty flavor. 

A white serving bowl filled with green Hatch chile on a serving plate surrounded by tortilla chips.

The very first thing I do every summer after receiving my case of hatch chiles is to make green chile salsa. 

I’ve favored green over red salsa my entire life and I firmly believe that hatch has the absolute best flavor of any green chile. So, in my opinion, there’s no better tasting salsa you could make than this one!

Though it will stay good for a few weeks in the fridge, it never lasts that long in our house.

Close up of a green hatch chile salsa in a white serving bowl.

We put it on all the usual suspects – tacos, quesadillas, burritos and nachos but also cheesy fiesta potatoes, grilled meats, and eggs.

Of course it’s also great when simply served with tortilla chips as a snack or appetizer. 


Fresh hatch chiles, tomatillos, white onion, cilantro, garlic cloves, and a lime all set out to make green chile salsa on a black background.
  • Hatch Chiles – These Green Chiles are only available fresh from July – September. They grow in the Hatch Valley in New Mexico. You can substitute poblano or Anaheim chiles if Hatch are not available. 
  • Tomatillos – This unique fruit that is also native to New Mexico is an essential ingredient of salsa verde. 
  • Onion – White onion has the ideal flavor and acidity for this salsa, though you can substitute a yellow onion if you’d prefer. 
  • Garlic – Fresh garlic cloves are a key ingredient to making fresh salsa. I do not recommend substituting with jarred garlic. 
  • Cilantro – If you aren’t a fan of cilantro, you can reduce the amount or leave it out entirely. 
  • Lime – Fresh squeezed lime juice brightens up this salsa with it’s acidity. Avoid using bottled citrus juice as it contains preservatives that negatively alter the flavor. 
  • Salt – Use Kosher salt, like Diamond Crystal. If you’re using table salt, reduce the amount by half. 

You’ll also need a blender or food processor

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How To Make

A baking sheet filled with roasted hatch chiles, tomatillos, white onion, and garlic.
  1. Remove the husks from the tomatillos and quarter the onion. 
  2. Next, roast the hatch chiles, tomatillos, onion and garlic on a baking sheet. Broil for about 5 minutes until the skins have started to brown, then flip and broil another 4-5 minutes.
  3. Remove baking sheet from oven. Once cool enough to handle, remove the peel from the chiles and garlic. 
  4. Add all the ingredients to a blender. Pulse until desired texture is reached.


  1. Instead of roasting you can slice the peppers and tomatillos in half, place them in a saucepan, cover with water, and boil for about 10 minutes. 
  2. Hatch chiles are available in different heat levels, be sure to pick the right one for your personal taste. I buy the “hot” level from the Hatch Chile store. Use mild or medium for a less spicy salsa.
  3. For even less heat, be sure to de-seed your peppers. I leave about half the seeds on mine for extra heat. 
A hand holds up a single tortilla chip that's been dipped in green hatch chile salsa. A bowl with the rest is out of focus in the background.

How To Store

Store this hatch salsa in an airtight container in the fridge for up to two weeks or in the freezer up to 3 months. 


Green Chile Salsa

A fresh, zesty green salsa made with Hatch chiles.

  • Author: Jessica Pinney
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Category: Appetizer
  • Cuisine: Mexican

A white serving bowl filled with green Hatch chile on a serving plate surrounded by tortilla chips.


4 Hatch Chiles

1.5 lbs Tomatillos

1 Medium White Onion, quartered

2 Garlic Cloves

Juice of 1 Lime, freshly squeezed

1/3 Cup Cilantro


Turn your oven’s broiler on.

Remove the husks from the tomatillos. Place the tomatillos, hatch chiles, white onion, and garlic cloves on a baking sheet.

Place under the broiler and cook for 5 minutes, until pepper skins have started turning black. Flip everything broil another 4-5 minutes.

Remove from the oven. Allow the peppers to cool enough to handle, then remove the skins. Remove the peel from the garlic.

Place all the ingredients in a blender or food processor. Pulse until the desired texture of salsa is achieved.

Serve immediately or store in an airtight container in the fridge up to 2 weeks.

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