Hatch Green Chile Tomatillo Salsa
The only thing better than Hatch Green Chile Tomatillo Sauce is the recipes you can create using it, my favorite is Green Chile Tomatillo Slow Cooker Pork.
If you love the tangy smoky taste of roasted tomatillos, the spiciness of mild hatch chiles, onion and garlic with the bite of jalapeno pepper, you should give this a try.
How To Make Your Own Green Chile Salsa
Making Green Chile Salsa at home is so easy you will wonder why you have not done it before… You will need a good knife to cut and chop the vegetables and if you have a food chopper or a blender it will make saucing them even quicker. I decided to use my chopper for a quick chop that would not be overly fine. The hardest part is roasting the tomatillos, and it isn’t that hard to do.
Roasting The Tomatillos
If you have never roasted Tomatillo’s or chiles don’t worry you will see that it is not hard at all. I roast them in the oven, but I have seen others roast chiles over an open flame of a gas burner. Chiles might work well over a gas burner but I have concerns about roasting a tomatillo over a flame, they can become mushy and get sloppy possibly falling off your fork… The thought of a hot tomatillo landing on me or falling in the flame or falling apart on my stove top is not very appealing.
So I am going to show you how I roast them in the oven…
Start With Beautiful Tomatillos
Choose 1.5 pounds of healthy looking tomatillos, because some stores do not move tomatillos very fast they sometimes begin to go bad, so inspect them and choose the best they have or get them from a Mexican market, they would usually have a faster turnover.
When I choose tomatillos I look for those that are green and are firm to the touch, you will know when you shop for them, older ones begin to shrink and discolor.
Remove Husks & Wash
To get the Tomatillos ready for roasting, you will need to remove the husks, and wash them. Tomatillos have a sticky substance on the surface of the skin so after I remove the husks, I wash each one in a unscented soap and rinse well. I might be overly working them, but I feel better washing them with a little soap that cuts the sticky film, than just rinsing them in plain water.
Roasting Other Ingredients
Now would also be a good time to wash and prepare your other vegetables for roasting. Wash & rinse the pepper, remove skin from onion and cut in quarters, garlic can be left in paper skins, and removed after roasting. The garlic will roast much faster than the rest you may need to remove them before the others are done.
Below you can see that I have placed the husked and washed tomatillos on a cast iron pizza pan, the pizza pan is my only cast iron pan flat enough to roast on, so that is what I am using. You can use any flat pan large enough to hold the tomatillos, a cookie sheet works well.
Add pepper, onion and garlic to the pan of tomatillos.
Ready The Oven
To get the oven ready, move a rack to the top shelf of the oven, set the temperature to Broil, my oven has hi and low I use hi. Then place the pan with the tomatillos in the oven on the top rack, and close the door… Do not leave the room, you will need to keep an eye on them so that they do not overcook. If you have a glass door, you can turn on the light and watch the progress. Otherwise, you will have to open the door to peek in to check the progress.
Start on one side and roast the tomatillos till the skins become blackened, as you can see I was not crazy about it, then flip them over to the other side and do the same thing to the other side. Do the same thing for the pepper, onion and garlic.
Chop Or Puree Tomatillos
When the tomatillos have been blackened, remove from the oven and let them cool. When cooled chop Tomatillos till sauce like, they do not need to be peeled. I chop the whole thing in an Electric food chopper, you can also use a blender if you like. When pureed put in a skillet to cook with other vegetables.
Bag The Jalapeno Pepper
When the pepper is blackened put it in a plastic baggie to sweat, when cool the skin should peel off easily. After removing the skin from the jalapeno pepper cut the stem off and slit the pepper open and remove the seeds, the seeds contain the most heat and are not pleasant in a sauce.
Chop Onions, Garlic & Peppers
After deseeding the jalapeno pepper, chop it fine with the onion, garlic, and 1/2 cup hatch green chile, add chopped vegetables to the tomatillo sauce.
Add garlic granules, salt, and pepper to tomatillo sauce, heat sauce on medium, bring it to a slow simmer, let slowly simmer for 5 minutes. Remove from heat and let cool, refrigerate till ready to use.
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Hatch Green Chile Tomatillo Salsa
- 1.5 pounds husked Tomatillos, washed, roasted and pureed
- 1 medium Onion, peeled, roasted and chopped fine
- 1 Jalapeno Pepper washed, roasted, peeled, deseeded and chopped fine
- 4 cloves Garlic, roasted, peeled and pureed
- 1/2 cup chopped Hatch Green Chile
- 1/4 tsp Garlic granules
- 1/2 tsp Salt
- 1/8 tsp ground Pepper
- Remove husks from Tomatillos, wash and place on roasting pan
- Wash Pepper, peel Onion and cut into quarters, leave Garlic in paper husks and place on cookie sheet or another pan
- Place pan in oven on top shelf, broil on hi till everything is blackened on one side, remove from the oven, flip over and blacken the other side, remove the Garlic when blackened
- When Tomatillos are blackened remove everything from the oven and let cool, when cool puree or chop Tomatillos fine and put in a skillet
- Chop Pepper, Garlic, Onion, and Hatch Green Chile fine add to skillet with Tomatillo sauce
- Add Garlic granules, and black pepper to skillet, heat on medium, bringing to a low simmer
- Let simmer for 5 minutes remove from heat and let cool
- Refrigerate till ready to use
Let Me Know What You Think
Please let me know what you think about Hatch Green Chile Tomatillo Salsa, leave me a comment or question below… Thank you for reading 🙂
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