Instructions
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1Preheat broiler to high and position an oven rack near the top of the oven. Line a baking sheet with foil and lightly coat with nonstick cooking spray or a drizzle of vegetable oil.
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2Arrange tomatillos, poblano chile, onion quarters, and smashed garlic cloves in a single layer on the prepared baking sheet.
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3Broil for 8 to 10 minutes, turning once halfway through, until the vegetables are charred and softened. Keep a close eye on them to prevent burning.
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4Remove from the oven and allow to cool slightly. Peel the garlic cloves and remove the skin and seeds from the poblano chile.
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5Transfer the roasted vegetables to a blender. Add salt, coriander, oregano, Roasted Hatch Green Chile, and fresh cilantro.
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6Blend until the salsa reaches your desired consistency — leave it slightly chunky or blend until smooth, whichever you prefer.
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7Taste and adjust seasoning as needed. Transfer to an airtight container and refrigerate until ready to serve. Serve with chips, fresh vegetables, or as a topping for tacos, burritos, and more.
Our good friend Emily at The Goldilocks Kitchen has created a refreshing and delicious Hatch Green Chile Salsa that is about to become your new favorite. Earthy, smoky, and slightly tart, this versatile salsa is perfect for dipping chips or veggies, or spooned generously over your favorite tacos, burritos, and everything in between.
When a good friend shares a recipe this good, you share it with everyone you know — and that's exactly what we're doing here. Emily at The Goldilocks Kitchen has been creating in her kitchen, and this Hatch Green Chile Salsa is one of those recipes that just gets everything right.
It starts with tomatillos, which bring that signature earthy, tangy backbone that makes a green salsa so bright and lively. Roasted alongside a poblano chile, onion, and whole garlic cloves, everything gets beautifully charred and caramelized before heading into the blender with a generous pound of Roasted Hatch Green Chile and a big handful of fresh cilantro. The result is a salsa that's layered, complex, and deeply flavorful in a way that store-bought simply cannot match.
Use mild, medium, or hot Hatch Green Chile depending on your heat preference — this salsa works beautifully at every level. Frozen Roasted Hatch Green Chile or a jar of Hatch Green Chile Roast both work perfectly here, so use whatever you have on hand. Make a big batch, keep it in the refrigerator, and watch it disappear faster than you ever expected. Fair warning: once you make this, plain salsa is going to have a hard time competing
