Homemade Roasted Salsa Verde

Bright, tangy, and packed with smoky Hatch Green Chile, this homemade salsa verde gets a rich twist from pork roast drippings that makes it absolutely irresistible. Perfect with chips, tacos, or spooned generously over pork tamales.

There's something about a homemade salsa verde that just can't be beat. Sure, you can grab a jar at the store, but when you make it yourself with fresh tomatillos, Roasted Hatch Green Chile, and a secret ingredient that takes it over the top—well, that's when the magic happens.

This salsa verde recipe comes from the kind of cook who knows that the best flavors come from layering heat, tang, and a little bit of richness. The tomatillos bring that bright, citrusy bite. The Hatch Green Chile adds smoky depth and just the right amount of kick. And here's the secret: a couple tablespoons of pork roast drippings stirred right in. It sounds unconventional, but trust me—it adds a savory richness that makes this salsa absolutely unforgettable. That savory richness is what sets this classic stovetop version apart from a smokier roasted salsa verde made with charred tomatillos.

Our family has been growing Hatch Green Chile in the fertile soils of the Hatch Valley for five generations, and this is exactly the kind of recipe that showcases why our chiles are so special. Roasted, partially peeled, and full of that signature smoky flavor, our Roasted Hatch Green Chile is the heart and soul of this salsa. No fresh chile on hand? A jar of Hatch green chile sauce works beautifully in its place.

The process is simple: simmer your tomatillos until they're soft and their skins split, then pulse everything together in a food processor until you've got a vibrant green salsa that's tangy, spicy, and deeply flavorful. Serve it with homemade chips, spoon it over tacos, or—and this is where it really shines—pair it with pork tamales for a match made in New Mexico heaven.

Make a big batch, keep it in the fridge, and watch it disappear faster than you'd think possible.